June 2009 Exercise – Andy Floyd
June 30, 2009 by teller19
June 2009 Exercise – Andy Floyd, Director of Curriculum, Cook Street School of Fine Cooking, Denver, CO
Poached chicken roulade with butternut squash purée and cream sauce
Pan fried halibut à la nage with spring vegetables and arugula pesto aioli
To participate in the July exercise, please send an e mail to: jeffrey@bauscherinc.com
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Posted in All-Stars, Essentials | Tagged Andy Floyd, arugula pesto aioli, à la nage, Bowl, butternut squash, chef, chicken, CO, Cook Street School of Fine Cooking, cream, Deep Plate, Denver, Essentials, Halibut, Puree, roulade, sauce, Spring, Square, T905822, Tafelstern, vegetables | 2 Comments
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Nice plate. I like the halibut. I almost would have preferred to see the pesto on the plate rather than the fish. That beautiful golden sear is making my mouth water.
I am confused about the a la nage, was the halibut poached then pan fried?
Nice job with the plates, Chef!! Beautiful color & presentation/comp on both-real eye catching!