DSC_8908

DSC_8908

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Uploaded on Feb 28, 2012

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DSC_8923

DSC_8923

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Uploaded on Feb 28, 2012

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DSC_8915

DSC_8915

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Uploaded on Feb 28, 2012

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DSC_8888

DSC_8888

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Uploaded on Feb 28, 2012

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DSC_8731

DSC_8731

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Uploaded on Feb 28, 2012

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Grand Teton Panorama

Grand Teton Panorama

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Uploaded on Aug 25, 2011

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DSC_8529

DSC_8529

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Uploaded on Aug 21, 2011

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DSC_8555

DSC_8555

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Uploaded on Aug 21, 2011

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DSC_8596

DSC_8596

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Uploaded on Aug 21, 2011

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DSC_8560

DSC_8560

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Uploaded on Aug 21, 2011

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DSC_8563

DSC_8563

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Uploaded on Aug 21, 2011

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DSC_8605

DSC_8605

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Uploaded on Aug 21, 2011

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DSC_8616

DSC_8616

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Uploaded on Aug 21, 2011

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Red Rock, Nevada

Red Rock, Nevada

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Uploaded on Nov 10, 2010

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The Infiernello cooks Sea Bass in a Salt Crust

The Infiernello cooks Sea Bass in a Salt Crust

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Uploaded on Oct 28, 2010

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Salt Crusted Sea Bass

Salt Crusted Sea Bass

Francis Mallmann skins and fillets the fish after they had finished cooking in the infiernillo.

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Uploaded on Oct 28, 2010

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Lambs on the Asador

Lambs on the Asador

Four lambs and an Antelope. Cooked for 6-7 hours. (the fire was just getting started in this picture)

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Uploaded on Oct 28, 2010

1 comment

Dessert

Dessert

Dessert for 250 people. Oranges, plums, white peaches with rosemary honey and amaretto all seared on a...

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Uploaded on Oct 28, 2010

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