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August 2011 Exercise John Beecham, Executive Sous Chef, New Haven Country Club, Hamden, CT

Watermelon cube with pickled ginger and fennel foam

Fresh Mozzarella and Cherry tomato salad with shaved celery, baby basil and lemon thyme blossoms out of the club garden. Topped with a white balsamic reduction

Foie gras and lobster tail on a lobster stock, vanilla and truffle gel sheet

 

LET ME PLAY!  DEEP PLATE

 

 

Ever see a buffet fly? EMOTION

 

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