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Matt Hinshaw/The Daily Courier
Owner and chef Adam Dagna, right, displays his Sea Bass with polenta cake, currant beet greens & arugula, with manager Charlie Knobbe, center, and Chef de Cuisine Harley Guy, displaying the Panzanella Salad, Wednesday night in Prescott.


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Everything from the mayonnaise and the stock, to cutting the chips and French fries, is done from scratch at Restaurant Maison.

December 20, 2013
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