November 2009 Exercise – Bradley Labarre CEC, Executive Chef, Cabarrus Country Club, Concord, NC
Mini egg-rolls filled with duck confit, dried cranberries, currants and pistachios seasoned with siracha, mirin and ponzu; served with a spicy fresh kimchi and crispy wonton strips for texture contrast; the plate is garnished with siracha and ponzu
Local venison three ways: Venison chop with peach apple chutney, venison roast with red onion jam and venison sausage with venison brown sauce
To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com
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