Deep Plate’s first “Challenge” submission. Chef Jason Ziobrowski, Corporate Chef Eastern Region, Indian Harvest challenged Chef Jason Shillinglaw, Executive Chef, Providence Country Club.
Please review their submissions and vote on the poll to the right. Voting will be through 11:59 pm on March 24th.
A special thank you to the chefs for their support in helping launch our “Challenge” feature.
Chef Jason Shillinglaw:
Scallop
Pepper Confit
Golden Pepper Sauce

House Made Saffron Fettuccini
Raclette Fondue
Tomato Oil

Kampachi
Pickled Hearts of Palm
Saffron Tomato Sauce

Roasted Duck Breast
Parsnip Ginger Puree
Wild Mushrooms, Brussels Sprout Leaves
Golden Raisin Glaze

Grand Marnier Panna Cotta
Cardamom Coriander Broth
Shaved Cashew Brittle, Crispy Orange

Challenger - Chef Jason Ziobrowski:
Amuse
Triple Pepper Black Barley Tortilla Crisp
Indian Harvest Black Barley Salsa- tantalizes your palette with textures and flavor!

Course 2
Aztec Chicken Tortilla Soup
Indian Harvest Aztec Blend (ancient Amaranth grains combined with Colusari Red Rice, whole grain brown rice and multi-colored split peas)
Course 3
Black Barley Seafood Paella
Indian Harvest Black Barley, scallops, shrimp, mussels, peppers & tomatoes

Course 4
Cinnamon Cumin Scented Pineapple & Avocado Sunrise Frushi
Indian Harvest Sunrise Blend, kiwi-sabi & spicy mango cherry chutney in a Strawberry Origami®Wrap

To participate in the monthly exercises, please e mail jeffrey@bauscherinc.com.
For Details on “Challenge”, please click the “Challenge” tab at the top of the Deep Plate home page.
Like this:
Like Loading...