Executive chef John McClure once lived in New Orleans, where he learned authentic Creole and Cajun cooking techniques. As owner of Starker’s Restaurant on the Country Club Plaza since 2004, he still pays tribute to the cuisine with dishes inspired by the region.

Prepare vinaigrette by whisking together 1/4 cup chopped tarragon, 1-1/2 tablespoons champagne vinegar and 3 tablespoons extra-virgin olive oil. Set aside.

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