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About Rene Caceres

After journeying to the United States from his home country of Guatemala, Rene attended the New England Culinary Institute in Vermont. Before becoming the Chef de Cuisine at Forum, Caceres worked at some of the top restaurants in San Francisco.

Pan-Seared Salmon with Parsnip Puree and Wild Rice

December 8, 2011 by Rene Caceres Leave a Comment
Pan-Seared Salmon with Parsnip Puree and Wild Rice

From Rene Caceres at Forum, this straightforward classic serves two.

Filed Under: Boston Restaurants, Entree/Dinner, Recipe Sources, Seafood Tagged With: forum, kale, rene caceres, salmon, wild rice

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