Tags
Appetizer, Apple, Bambu, Bradley Labarre CEC, Cabarrus Country Club, Chop, chutney, Concord, Confit, Cranberries, currants, Deep Plate, duck, egg-rolls, Executive Chef, Facebook, Jam, kimchi, mirin, NC, peach, Pistachios, platter, ponzu, rectangle, Red Onion, sauce, sausage, Showpieces, siracha, strips, t7962625, Tafelstern, talkabout, venison, wonton
November 2009 Exercise – Bradley Labarre CEC, Executive Chef, Cabarrus Country Club, Concord, NC
Appetizer of 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
Small main/ starter course of local venison three ways: Venison chop with peach apple chutney, venison roast with red onion jam and venison sausage with venison brown sauce.
Most all of the items in the above are local
To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com
See all your favorite chefs’ collections of past submissions at the Deep Plate page on Facebook. Please become a “Fan”.
http://deepplate.wordpress.com and “Deep Plate” on Facebook
