Two servers exchange a tray of palate-cleansing chillers made with Ciroc vodka, frozen fruit, and verjus, a highly acidic juice that's pressed from unripe grapes. For more photos of the dinner, which was prepared by Scott Mickelson of Paragon at Foxwoods Resort, click here.
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On the Menu: Week of October 27
Mesquite Crêpes with Caramelized Apples and Cinnamon Syrup
