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Challenge
55MIN
Uni Egg
A Providence classic: warm egg yolk in its shell, blanketed with Champagne beurre blanc, sweet Santa Barbara uni, herbs, and crisp brioche. It’s luxe but precise—seconds matter—so have everything ready before you plate.
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Challenge
5H 30MIN
“Fair of the Flowers” (Feria de las Flores)
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Challenge
1H 35MIN
Shima Aji Ceviche with Variety of Limes and Lemons in Different Textures
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Challenge
2H 15MIN
Paneer Katli with Green Tomato Korma
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Challenge
2H 30MIN
Toasted Ponk and Avocado & Ponk Bhel With Buckwheat Kakra
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Medium
1H 5MIN
Asparagus Toasts with Black Trumpet Aioli
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Medium
40MIN
Yuba ‘All’Amatriciana’ with Pecorino Romano
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Medium
12H 15MIN
Oyster with Mango Ponzu Mignonette
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Medium
40MIN
Grilled Eel Kabayaki with Unagi Sauce
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Medium
24H 45MIN
Eggplant Agebitashi
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Medium
25MIN
Oyakodon
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Easy
25MIN
Persimmon & Kohlrabi Salad with Walnuts and Young Ginger
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Medium
4H 30MIN
Sourdough Grilled Bread
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Medium
30MIN
Scallop Cake with Tartar Sauce and Mustard Frills by Chef Kevin Meehan
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Easy
20MIN
Moody Tongue Sushi's Fluke Crudo
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Challenge
120H 0MIN
Tide Pool Memories: A Fine Dining Caviar Dish Inspired by the California Coast
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