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On the chef’s menu

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Roast heritage turkey with blistered pears and parsnips

Wild rice “stuffing” with butternut squash, toasted hazelnuts and pomegranate seeds

Raw turnip and rutabaga salad with watercress

Chioga beet salad with horseradish crème fraîche

Wild mushroom bread pudding

Kabocha squash crème caramel

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