All photography and food by Chef Dominic Colose ©

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    Ready for the grinder


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    Grilled Fresh Sardines

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    Cod Loin with Chermoula

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    Radish harvest from the chef's garden 

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    Preparing hosta shoots for a unique side dish - they taste like asparagus.

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    Pizza crust innards

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    Making preserved lemons

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    Crisp flatbread with cumin and flaked sea salt

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    Not just hummus. Great hummus!

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    Ciabatta

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    Cinnamon bread, because I can

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    Sourdough and homemade cultured butter from local cream

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    Buy pita? Never.

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    Rabbit Paté

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  • Mango Gelato

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    Lamb Kofta, Broad Beans, Sumac Onions

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    Early Stage of Red Cabbage in the Chef's Garden. Oh, and Mr. Slithers 

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    Oregano. Some to use, some to dry.

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    Chili Peppers are an essential part of my cooking, that's why they're always in my garden

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    Prawn, beans, artichoke

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    Garlic sausage, lentils, onions

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    Hand-rolled garganelli with proscuitto and peas - Nothing beats fresh pasta

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    Elk loin being basted with butter and rosemary

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  • My essential tools. Custom made by Saratoga Native Knives

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    Perhaps my favorite dish. Prime beef, duck fat fries, bone marrow butter.

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    Timpano! Watch Big Night, a great food movie.

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    Venison loin ready to sear.

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    A sea of  handmade tortelloni

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    Pizza Margherita from my homemade terra cotta oven

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    Turkish style lamb. One of my favorites.

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    Pasta, Pasta, Pasta

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    Clams and chorizo, a beautiful combination.

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    Resting lamb racks waiting to be carved

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    Eggplant and 4-Cheese Pizza

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    I love ribs

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    Making a harissa paste

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    Lemon tarts

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    Manchego crackers

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    Chocolate-cardamom cake with sweet homemade yogurt

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    Orange olive oil cake

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    Hand-shaped orechetti, pancetta, rapini, and broth

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