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KEET | Passport
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North Coast Cuisine welcomes Andy Abbott of Citrine Catering. Andy shows us how to make hummus with a sautéed mushroom topping. Three different kinds of sliders, one with aoli and tomato jam, one with mango pepper jelly and Havarti cheese, and one with a bacon/onion reduction topped with white cheddar cheese. Lastly, two different kinds of bread pudding.
