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    Chef Inpirations

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    Chef Matt Lambert, The Musket Room, New York: Gin Infused

    Chef Paul Jobin cooking at Mt Hutt Station, New Zealand

    Chef Parke Ulrich, Waterbar Restaurant, San Francisco, in NZ

    Chef Todd Gray, Equinox Restaurant, Washington D.C, in NZ

    Chef Matt Lambert, The Musket Room, New York: Meringue

    Chef Jacob Brown, The Larder, Wellington, New Zealand

    Chef Graham Brown, The Cookhouse & Cervena Exec Chef

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    Chef Todd Gray, Equinox Restaurant Restaurant, Washington D.C, in NZ

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    Chef Todd Gray makes these points in the video below:

    • Chef Todd Gray's Equinox Restaurant in Washington has been involved in NZ venison since the early 1990's.

    • Customers are asking for low fat proteins. This is the most lean alternative to any meat. 

    • It is a healthy alternative that a lot of Americans are happy to learn about.

    • It is a farm raised product out of New Zealand, leaner than beef and even leaner than chicken.

    • Keep it clean, straight forward, don't clutter the venison and let it be the star of the dish.

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    Chef Todd Gray, Equinox Restaurant Restaurant, Washington D.C
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