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W~ since I cook locally and seasonally
in St.Louis.....my entrees vary

Spring~ chicken (either roast or stew with tarragon and spring veg)

Morels and cream on pasta...people can't get enough of it

Fish with a baby spinach and buerre blanc

Asparagus Salad with smoked trout and a cucumber dillweed dressing...entree size

Pork chop with the last of the potatoes....
dbl cut with a fruity glaze, kinda retro to Fall but people still go for it.

Beef Daube with orange in the stock, it's still cool during the nights...I was at dinner last night and 3 out of 4 order this.
 
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