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| Episode Description |
Thursday, Mar 29, 2012 - 2:00 PM
For the first course, Chef Bob puts together a succulent Parma ham salad with asparagus, morel mushrooms in a lemon thyme vinaigrette-dressing dish. Perfect for a first course and easy to make ahead of time before guests arrive. With this starter, Bob pairs an Italian Pinot Grigio, known for its crisp and clean fruit flavor that fills the mouth with the hints of apples and lichee. D
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