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1. James Smith’s Quinoa-Crusted Fish with Plum Chutney and a side of Romaine & Artichoke Salad.
2. Christopher Brown’s Spiced Beef Tenderloin with Shrimp and Carrot-Infused Wheat Berries with Butternut Squash.
3. Matt Binkley’s Fennel, Mustard & Lemon-Crusted Salmon with Avocado Salsa and Risotto-Style Barley & Asparagus.