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“Chef cuts fresh squid himself, tempura fries it and finishes with creamy Asian chili sauce and a little cilantro at this FoxGardin Kitchen and Ale spin-off at Sun King in Carmel. Chef Jake Burgess doesn’t pour stuff out of boxes and freezer bags for his down-to-earth dishes. He cuts pork tenderloin, not pork loin, for breaded tenderloin sliders. And his mom makes desserts, including gooey butter pie that’s somewhere between licking the bowl for your birthday cake and digging into that first slice.