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One of chef Katie Button's creations at Curate - "esquelxada de montana" - local Sunburst Farms trout served raw with fresh tomato, black olive, sweet onion and lemon vinaigrette.
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Asheville Bar & Restaurant
One of chef Katie Button's creations at Curate - "esquelxada de montana" - local Sunburst Farms trout served raw with fresh tomato, black olive, sweet onion and lemon vinaigrette.