We appreciate the support we are receiving in the early stages of Deep Plate’s development.
If you have not already, please subscribe to Deep Plate.
Our second submission is a beautiful presentation complimented by beautiful photography.
February 2009 Exercise – Christopher Ivens-Brown, Executive Chef VP of Culinary Development North American Division, Compass Group, Charlotte, NC
“Tale of Two Lobsters”
About the dish:
About the dish: The Hot: Maine lobster skewered on a sugar cane, soaked in a basil buttermilk bath, tempura fried, served on a bed of wilted radicchio lettuce, topped with fried lime marinated avocado, Chinese mustard sauce.
The Salad: Baby heirloom/cherry tomato salad, basil oil, organic wheat grass, Hawaiian red sea salt.
The Cold:Steamed Maine lobster chilled and sliced served with mango slices, frizze and radicchio salad, basil oil, with a mango-basil mayonnaise sauce.
March 2009 Exercise was posted (March 2009 Exercise - below) on February 2nd. To participate, please send e mail to jeffrey@bauscherinc.com
http://deepplate.wordpress.com/
