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Issue Date: January 2014 Issue


Master Work: Fine Fare

Chef Douglas Katz has been bringing his artistic side to the museum since the 2012 opening of Provenance. With a focus on creating a globally inspired menu, he recommends three dishes to try below.

ROOT VEGETABLE CARPACCIO, $9

"It has such a great visual presentation — it's very artistic with vegetables cut in a refined way," says Katz of the dish that highlights the winter harvest. "It's a very composed looking salad."



ROASTED VERLASSO SALMON, $26

"It's really important to know where your fish comes from," says Katz of this entree, which uses farmed Atlantic salmon. "The chard offers beautiful color and hearty seasonal flavors."



SEARED BEEF TENDERLOIN, $34

"The richness of the sauce pairs really well with the leanness of the beef,"
he says of the Ohio beef entree. "Mushrooms are just something you think of during this season."



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