Episode 216

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Episode 216

Roxanne is excited to try smoked tuna sunflower balls (they make a vegan version, too). After this dish, they cure and cook seafood in lime juice for a scallop grapefruit seviche and round out the meal with a flounder in mustard sauce dish. They disagree on how to section grapefruit, but agree not to waste any of the juice (it’s organic).