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So, how does a restaurant as well-regarded
as Ceviche’s, with an ever-evolving
and seasonal menu, choose
what dish to present at a competition?
“It was a pretty simple decision,”
Mitchell says. “Laura Tablier, co-owner
wanted to bring tuna. We had
just put out the fall menu, so it was
an easy way to showcase a fall dish
and do something that everybody
likes — a crowd pleaser.”
Hunter Tablier says just entering
the competition was its own reward.
“I went there to support the island
and to bring some good food and
have a good event,” Tablier says.
“Winning was just a big plus. We like
to support our community and do
whatever we can to support it.”