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Third Course | by eamadowms
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Third Course

Wild mushroom risotto cooked in Tenuta Ca' Bolani Sauvignon with fennel dusted shrimp. Served with Tenuta Ca' Bolani Refosco.

 

Photographed at Basil Leaf Cafe in Chicago, Illinois.

 

Reviewed at Chicago Alphabet Soup.

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Taken on July 11, 2012