41 N, 49 W Dine Titanic

Behind the scenes planning of Dine Titanic created by Chefs Rob McCue and Adam C. Banks.

 

 

 

DineTitanic

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My approach to cuisine is fresh and simple. I use top quality ingredients sourced locally from relationships with artisans in the community. I must know what I am cooking – how the animal was raised and taken care of. I prepare eclectic American-inspired food using only a few ingredients per dish with the prefect balance of seasoning. I don’t mask the ingredients, but build on them to create clean flavors with a natural approach.

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