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Southeast Asian inspired nata de coco dessert at SLC Eatery, with kiwi, tapioca balls, and almond ice
Sea Bass with guajillo, pineapple brown butter, Zursun heirloom beans, and radish
Gorgeat drink with vodka, sesame, pecan orgeat, and lemon
“Beetlejuice” cocktail with gin, clarified beet purée, lemon, fig & walnut bitters
Grilled King Trumpet Mushroom with Ricotta and Almonds