Food
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Champagne Client: Tampa Bay Magazine, Tampa, FL |
Flan Client: Bon Appetit Restaurant, Dunedin, FL |
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Pork Tenderloin with Fresh Apple/Jicama Chutney and Jicama Panache Prepared by Mike Laurance for Southwest Restaurateur Magazine
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Soup in Bread Bowl Client: Hyatt Hotels |
Desserts Client: Cattle Baron Restaurants, Inc., Roswell, NM |
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Lobster Client: Cattle Baron Restaurants, Inc., Roswell, NM |
Pear Client: Bon Appetit Restaurant, Dunedin, FL |
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Sausage Appetizer Client: Casa de Cocinero, Alto, NM |
Pizza Client: Domino's Pizza |
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All photos ©Mike Laurance
