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This is What a Canadian Nose to Tail Seal Feast Looks Like
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Todd Perrin and Derek Dammann inspect the product.
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The menu.
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Jeremy Charles and Kyumin Hahn plate a seal mince amuse.
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Raw smoked seal, pickled plums and juniper, from Derek Dammann.
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Seal liver and kidney, seaweed butter and onion purée, from Derek Dammann.
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Seal loin, from Jesse Vergen.
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Beet and seal parfait, from Jeremy Charles.
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