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Cauliflower soup with preserved lemon and anchovies, prepared by the Tertulia team - April 10 (Photo by Geoff Mottram)

Miniature lemon-praline éclairs with caramelized hazelnuts (Photo by Philip Gross)

Oregon strawberries with sterling caviar, served by Jason Stoller Smith of Timberline Lodge - June 19 (Photo by Philip Gross)