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the food & wine of Alsace: UBC Class 1, Part 1

Posted on October 19, 2012 by albatz

Starting our Alsatian food extravaganza was an ‘Asparagus, Orange and Crab Salad’ with ‘Dill Dressing’. The salad began with a ‘five-petalled’ flower of spinach, topped with a loose bundle of arugula. And it carried on from there, an amazing mix … Continue reading →

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