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Apple or Pear Tart with Hazelnuts
By: Harry Haff
Posted: Nov. 29, 2012

A dessert to follow a dinner that's sure to make your guests rethink their "I'm too full" statement. From WineTable Executive Chef Harry Haff.


Puree Cream of Squash Soup
By: Harry Haff
Posted: Nov. 27, 2012

This smooth and creamy squash soup makes for a perfect late fall light lunch or first course. From WineTable Executive Chef Harry Haff.


Lettuce and Friends Salad
By: Harry Haff
Posted: Nov. 02, 2012

Try this salad with marinated mushrooms for a cool fall luncheon or first course. From WineTable Executive Chef Harry Haff.


A rich and rustic take on rib eye steaks from WineTable Executive Chef Harry Haff.


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