Best of Sacramento: Dawson’s

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Bethany is in the kitchen with Executive Chef Jason Poole from the award winning restaurant Dawson's Steakhouse. Today, Chef Poole is making Garlic Shrimp with shaved Brussels Sprout Salad with a Lemon Anchovies Vinaigrette. He also has information on Friday's Silver Oak Wine Dinner on November 13th. A fundraising five course dinner paired with wines.