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Theodora's Restaurant
Date: 7/22/2014 Album ID: 1826458
Photos by Bill Tarutis
Theodora's owner and chel Drew Wandishin flames some vegetables in his kitchen at his restaurant in Drums.  BILL TARUTIS/FOR THE TIMES LEADER
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Theodora's Restaurant owner and chef Drew Wandishin puts the finishing touches on his maple citrus-glazed salmon and fire-grilled New York strip steak at his restaurant in Drums.  BILL TARUTIS/FOR THE TIMES LEADER
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Fire-grilled New York strip steak topped with red wine glaze and roasted shallot butter served with seasonal vegetables prepared by chef Drew Wandishin at Theodora's Restaurant in Drums.  BILL TARUTIS/FOR THE TIMES LEADER
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Maple citrus-glazed salmon with carmelized onion marmalade, rainbow one-bite potatoes, and seasonal vegetables.  BILL TARUTIS/FOR THE TIMES LEADER
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Grilled flat bread with spiced eggplant puree, grilled local farm vegetables, and fresh mozzarella cheese.  BILL TARUTIS/FOR THE TIMES LEADER
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A charcuterie plate prepared with local cured and smoked meats from Citterio's in Freeland with brachuto, coppa, and supersod.  BILL TARUTIS/FOR THE TIMES LEADER
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Local meats from Citterio's in Freeland highlight selections of appetizers and entrees from Theodora's Restaurant in Drums.  Clockwise, from left: fire-grilled New York strip steak, charcuterie plate, grilled flatbread, and citrus-glazed salmon.  BILL TARUTIS/FOR THE TIMES LEADER
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