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Chef George Arnold's spring omelet with wild morels and asparagas, served with potatoes sauteed with ramps and toasted baguette.
Chef George Arnold's spring omelet with wild morels and asparagas, served with potatoes sauteed with ramps and toasted baguette.

Celebrating spring delights in the kitchen

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North Country gardens are just starting to yield regional delicacies. So, it's into the NCPR kitchen with Martha Foley and Chef George Arnold who cooks up an omelet using fresh, locally grown ingredients.

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