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:
Golden Pepper Sauce
House Made Saffron Fettuccini
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:
Triple Pepper Black Barley Tortilla Crisp
Indian Harvest Black Barley Salsa- tantalizes your palette with textures and flavor!
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)
Black Barley Seafood Paella
Indian Harvest Black Barley, scallops, shrimp, mussels, peppers & tomatoes
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 firstname.lastname@example.org.
For Details on “Challenge”, please click the “Challenge” tab at the top of the Deep Plate home page.