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Devon Whisler
Chef de Cuisine Locus Wines
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Recipes
Fried rice, Red Hokkaido, hazelnut
Farm eggs and garden
Pastrami trout, kelp, bitter greens, chanterelles
Black tea duck, savoy, miataké, ramp and soba
Kombocha, black lime pistachio and fennel
Hamachi Belly, tarragon and absinthe