Dinner at The Kitchen

Intermission
Walk around. Visit and sample at chef stations.
Enjoy our garden patio. Relax by the fire.

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The creamiest liver pate cut with bacon. Even David had some.
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If only Filipino street food had this kind of “fish balls”.
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Ceviche. In the Philippines, we call this kinilaw (raw fish salad), and was a Sunday delicacy after church.
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Free-for-all appetizers as we strolled around the kitchen. We were encouraged to “feel at home” and help ourselves to whatever we liked.
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So much roe!
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Where there is raw-ish fish, David and I are there.
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If I were to guess, this was artichoke with Edam cheese, but I could be wrong. Sure tasted like it, though.
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Sommelier Tesh Diyal walked us through their fine selections of whiskey and bourbon.

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