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Chef HyeSook Kim attended Le Cordon Bleu cooking school in Scottsdale, Arizona. After graduating, she worked at several restaurants including Bourbon Steak and The Refectory. HyeSook is currently the sous chef at Goodale Station, a fine-dining restaurant located on the roof of the Canopy Hotel in downtown Columbus, Ohio. Chef Kim has expertise in many culinary arts, but she specializes in contemporary French and American cuisine.

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Salmon & Artic Char
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New York Strip
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Roasted Quail
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Scallops
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Spicy Vegetable Sushi Roll
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Beet Salad
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Salmon Terrine
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Duck Confit
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Roasted Goat Cheese
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Shrimp & Grits
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Foie Gras Terrine
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Yellowfin Tuna
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Lemon Tart
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Steak Tartine
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Burrata
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Lamb Osso Bucco
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Salmon Gravlax
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Empanada
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Foie Gras Torchon
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Boudin Arancini
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Lobster
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Roasted Veal & Foie Gras
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Seafood Terrine
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Bison Tartare
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Smoked Salmon
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Tuna Tartare
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Mushroom Tart