From: Chef Jamie Lauren, Absinthe, San Francisco. Yield: 24 servings. Yellow Tomato Basil Sauce: 2¼ lb. yellow onions, finely chopped 1 cup olive oil 7½ lb. yellow tomatoes, diced 12 sprigs basil as needed, salt Champagne Vinaigrette: 1½ cups olive oil ½ cup champagne vinegar 1 Tbsp. salt 12 lb. halibut fillet, skin-on as needed, salt as needed, olive oil 12 cups hydroponic watercress 6 cups fresh California strawberries, stemmed and quartered 3 cups feta cheese, crumbled ...
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