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Tabbouleh
Mango and Queso Blanco Salsa
Avocados Stuffed with Shrimp Rémoulade
Cumin-Laced Tamarind and Mint Cooler (Jal Jeera)
Chickpea Porridge with Chile Oil (Pepián de Garbanzos)
Timbale of Osetra Caviar, Crabmeat, and Avocado
Andean Yellow Chile and Epazote Salsa (Salsa de Ají Escabeche y Paico)
Chilled Tomato Soup, Gazpacho Style
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French Spice Mixture
Crab Salsa
Marinated Zucchini and Green Bean Salad
Asian Green Salad with Sweet Shallot Vinaigrette
The Harrisons’ Olivade
Fish Steamed in Leaves
Iceberg Wedge with Creamy Dressing
Parsley Salad
Three-Cheese Mixture
Mustard-Dill Sauce
Smoked Salmon with Taro Chips
Teriyaki Sauce
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SAVEUR EDITORS
Truffle and Artichoke Salad
Black’s Oyster Dipping Sauce
Lemon Foam
Castroville Pasrisa
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