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Gourmet Dining with Nan and Dave Holt; October 14, 2005 |
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Saturday, November 5th Figs stuffed with Goat Cheese Butternut Squash Soup with apple Assorted Artisan Breads Duck Breast with Dried Cherry and Green Peppercorn Sauce Nutty Wild Rice Shredded Brussel Sprouts Mache Lettuce with tomato in Dijon Vinaigrette Warm Pear Crisp with Spiced Cream French Roast Coffee Suitable wine accompaniment
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