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A cooks repast
teaching, learning, sensing one ounce at a time
Friday, February 6, 2009
putting together the dishes
fazzoletti pasta with chicken ragu and ricotta salata
sticky toffee pudding cake and brown sugar ice cream
the beginnings of milk chocolate and peanut butter dessert
foccaccia
bouillabaisse broth
mole negro for empanadas
prepping for opening
brioche getting ready to come out of the oven
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About Me
Scott
Charleston, South Carolina
chef, teacher,dad, husband, son, tinkerer, mentor,outsider artist, lover of mysteries of the world
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2009
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February
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putting together the dishes
prepping for opening
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