From: General manager Bill Seaberry, Sixth Street Grill, Eugene, OR. Yield: 4 servings. 2 oz. oil (75%/25% olive oil/canola oil blend) 1 oz. minced garlic 5 oz. white wine 16 oz. heavy cream 6 oz. guacamole (recipe follows) 1 oz. cilantro, minced 14 oz. fresh fettuccini to taste, salt and pepper 8 oz. fresh California Avocado slices, fanned 4 oz. Roma tomatoes, diced 2 Tbsp. cilantro, chopped 2 oz. Monterey Jack cheese, grated Guacamole (yields 2/3 cups): 7 oz. mashed fresh ...

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