Tags
Avantgarde, avocado, Bauscher, carrot cumin, Ceviche, Charlotte, chef, Chervil, Cilantro, cucumber, Deep Plate, Facebook, Foam, juice, lemongrass, lime, Matthew Tillman, Micro, mousse, Myers Park Country Club, NC, parsley, Pleasure, Puree, Radish, Restaurant Chef, scallop, Tafelstern
October 2010 Exercise – Matthew Tillman, Restaurant Chef, Myers Park Country Club
Charlotte, NC
“Three Textures of Scallop”
Seared scallop with carrot cumin puree and micro chervil
Scallop mousse with parsley puree and lemongrass foam
The third dish is a raw scallop ceviche with cucumber, radish, cilantro, lime juice and an avocado puree
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 “Like” us.
http://deepplate.wordpress.com
