Ingredient: micro celery

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Nantucket Bay Scallops

Recipe courtesy of Jeremy DiStefano, CEC, Executive Chef, Dedham Country & Polo Club (Dedham, Mass.)...

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Branzino With Summer Vegetable Succotash, Romesco Sauce, Chilled Kohlrabi Purée

Recipe courtesy of Matthew Blazey, Executive Chef of Camargo Club, Indian Hill, Ohio (formerly Lexington Country Club)...

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