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Josh Thomsen, Executive Chef at the Meritage Restaurant at the Claremont Hotel prepares suateed diver scallops with English pies, heirloom carrots and black trumpet mushrooms in the Meritage kitchen
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Josh Thomsen, Executive Chef at the Meritage Restaurant at the Claremont Hotel prepares suateed diver scallops with English pies, heirloom carrots and black trumpet mushrooms in the Meritage kitchen

foodRestaurantMeritagescallopsChefJosh ThomsenClaremontAt The TableScenediningcooking

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  • Josh Thomsen, Executive Chef at the Meritage Restaurant at the Claremont Hotel prepares suateed diver scallops with English pies, heirloom carrots and black trumpet mushrooms in the Meritage kitchen
  • Suateed diver scallops with English pies, heirloom carrots and black trumpet mushrooms in the Meritage kitchen
  • Meritage Restaurant at the Claremont Hotel
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