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Savory Seafood Sundae

Chef Jeremy Tummel of Stillwater Bar & Grill took the best aspects of a traditional ice cream sundae (the frozen, creamy ice cream against the hot caramel sauce) and did the unthinkable. He applied them to a savory seafood dish. Lobster gelato, scallop whip, trout roe, a warm unagi sauce, and abalone crunch made this one contradiction worth scooping up.

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