Subject: Get all your hair back again by spraying this on your head

From: "Paul Kim" <[email-masked]>
Date: Mon, 23 Apr 2018 09:21:28 -0400

ietf-dkim-archive head into next weekend by getting all your hair back

SPECIAL SHARK TANK REPORT
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Knight Dimaria | 607 Washington St Wausau Wi 54403-5440

matcha and hojicha by Grow Green Tea) is served. But dont be too distracted by shiny objects, because theres plenty to get through on the allday menu. The food at Auvers has multicultural roots  think a taroflavoured bircher muesli, or a soft shell crab po boy. Theres also a distinctly Japanese influence on most dishes, with the addition of an onsen egg here or a ponzu hollandaise there to liven up brunch staples such as corn fritters or eggs benedict. Head chef Kim Khong Bong, formerly of Alexandrias Bitton, keeps things seasonal by tweaking his lineup every three months. Among his autumn offerings are heartier dishes such as a golden saffron risotto with parmesan chips and crispskinned roasted chicken breast; and the slowcooked beef and

artistinspired venue. Photo: Dominic Lorrimer What you dont want to mess around with are the Auvers pancakes. The impressively fluffy, tripledecker matcha pancakes are the stuff of green tea lovers dreams. Made with a meringue dough aerated by egg white, the batter comes out much lighter than regular pancakes. Soak each morsel on your plate in the glossy matcha glaze  its vibrant and soulreviving  the kind of art most of us can appreciate.

mushroom gyoza, served with kombu butter and chives. Taro bircher muesli. Taro bircher muesli. Photo: Dominic Lorrimer We opt for the yuzu soy salmon gateau (in other words, fish cakes), which comes in a tall, attractive stack. The generously sized patties are crumbed and fried to a katsulike crisp, giving a nice textural contrast to the fluffy, wellseasoned potato and salmon filling. Dip the carby bites into dollops of savoury nori mayo for an extra umami kick. Other trimmings, pretty as they are, feel more like Instagram wallflower than an essential part of the dish. Were confused by the addition of the verjus poached grapes,

fruit gel. A nonsense, but the cocktail is #balanced. Dessert highlights the tightrope walked by those treading the new plantbased garden path. A banana split (14) of three scoops of nutbased, agavesweetened icecream  chocolate maca root powder, avocado and coconut oil; strawberry and goji berry; and vanilla, hemp seed and coconut  interspersed with sticky wafers made from dehydrated, compressed green banana and maple syrup, leaves an impression of oiliness. Everything in it tastes like a substitute