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| Fleur de lis ice carving |
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| This was a salumi platter which I made for the event. It consisted of soppresata salami, andouille sausage, suckiling pig liver pate, a pork and veal terrine with pistachios and cherries, boudin sausage, and a pork and venison polish sausage. I also made dill pickles, an herb mustard, and a spicy brown mustard all in house for the platter which are not pictured. Photo Credits: Nishitha Ilanderage |
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