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Don Watson Lamb Trio With Pinot Noir

Chef Victor Scargle, Lucy Restaurant and Bar, Yountville, Calif.
Lizzie Munro
Issue: June 30, 2013

Victor Scargle, chef at Lucy Restaurant and Bar at Bardessono Hotel, doesn't travel far for ingredients; in fact, much of the restaurant's produce comes directly from the on-site garden. With a culinary philosophy based on seasonal, field-to-fork cuisine, it seems only natural that the lamb used in his Don Watson Lamb Trio would be sourced with just as much care. Wine Spectator's Lizzie Munro explains.

For the full article, check out the new issue of Wine Spectator, on newsstands June 4, 2013.

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