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Kumamoto oysters with passion fruit gelee on aromatic rock salt from Tru: A Cookbook from the Legendary Chicago Restaurant by Rick Tramonto and Gale Gand and Mary Goodbody

  • cinnamon sticks
  • gelatin
  • honey
  • powdered star anise
  • Champagne vinegar
  • pink peppercorns
  • passion fruit purée
  • Kumamoto oysters

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