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As Seen at…the James Beard Awards 2018: Page 2 of 12

Kathleen Stoehr

May 31, 2018

Butter-poached shrimp, sea buckthorn geleé, brioche crisp, parmesan custard | Corporate Executive Chef Graeme Cockburn, Windstar Cruises (the official cruise line of the James Beard Foundation)

Kathleen Stoehr

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Hotels and Banquet Centers