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Brian Redzikowski
Thursday, December 4, 2008
SALMON, HORSERADISH SAUCE
Fried Garlic chips and Parsley add texture to the dish. The Salmon is seasoned with citrus salt and the dish is finished with chive oil.
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FARMER MARKET FRUITS
24 HOUR SOUS VIDE PORK BELLY, ARTICHOKE, OLIVE OIL...
NEW AGE SASHIMI
JIDORI CHICKEN, TERIYAKI
HOT AND COLD CREME FRAICHE, IKURA
SCOTTISH SALMON, WATERMELON, SOY
SALMON, HORSERADISH SAUCE
HAMACHI BELLY, SOY "LISTERINE" SHEET
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About Me
Brian Redzikowski
Chef Brian Redzikowski is currently Executive Chef of Thompson Hotel located in Beverly Hills. He is currently working on daily hotel operations and has recently implemented new menus throughout the hotel property.
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