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For our monthly Open House we did a tex mex style menu. We stuffed a blackened
chicken breast with goat cheese, then laid it on a nest of southwestern style
coleslaw and finished it with a roasted corn and black bean salsa. Then
marinated beef brisket in Guiness and braised off. That went in a grilled
tortilla along side some radicchio and red cabbage topped with a garlic aioli
and cheddar.