Seared and chilled yellowtail served with tangerine ice and purée with a parsley purée and leaf, finished with a salad of shaved radish and celery

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R.I.P., Red Velvet

On June 4, I awoke to an otherwise awesome Saturday, fired up the ol’ email, and clicked open a message from one of San Diego’s finest local chefs. What I saw horrified me. One of ...


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