Deep Plate’s second “Challenge” submission: Thomas Allen, Chef Instructor, Cook Street School of Fine Cooking challenging Andy Floyd, Director of Curriculum, Cook Street School of Fine Cooking.
Please review their submissions and vote on the poll to the right. Voting will be through 11:59 pm on May 18th.
A special thank you to the chefs for their [...]
Archive for the ‘Avantgarde’ Category
“Challenge” – Allen vs. Floyd
Posted in Avantgarde, Challenges, tagged "Challenge", 150029, 150032, 150128, 152039, 152628, 152637, 152871, 153323, 156917, aduki, Amuse Bouche, antipasta, antipasto, Appetizer, Avantgarde, baby carrots, balsamic vinegar, beans, bigarade, breast, Broth, Burrata cheese, cake, carpaccio, cheese, chef, chive, coconut, Cook Street School of Fine Cooking Andy Floyd, coulis, Crème Fraiche, Deep Plate, Dessert, Dolce, duck, farcito, fava, Fettuccine, fig, Fish, frico, frisée, frutti di mare, garlic, gorgonzola, green asparagus, Halibut, Heirloom tomato, kumquat coulis, lardons, leek, lentils, mascarpone, Meat, Muscovy, Mushrooms, Oil, onion soup, orange, Pancetta, Parmigiano Reggiano, pearl onions, Peperone, pesto, Piccolo primo, polenta, Potato, potato flakes, potato galette, potatoes, Poultry, Primo, quail polenta, rack of lamb, red beets, Risotto, Rosemary, roulade almonds, Salad, sauce, sea scallop, Segundo, Sorbet, sorbet basil, Soup, Spring Pea, spring vegetables, Strawberry, T705678, Thomas Allen, Tiramisu, tomato, tomato concassé, white, white asparagus, wild, Zuppa on May 13, 2009 | 1 Comment »
