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April 2009 Exercise – Kevin Chong, Chef de Cuisine, Chef Mavro Restaurant, Honolulu, HI 

 

Marinated Hawaiian Hebi with Quail Eggs, American Caviar, Hirabara Baby Chives, Sunchoke Chips with a Spring Pea Puree

 

 hebi1

 

 

Burgundy Braised Veal Cheeks with Red Cabbage Confit, Eggless Bearnaise and Sumida Watercress Essence

veal-cheeks 

 

Pavlova with Marinated Berries, Hibiscus Ice Cake and Maple Syrup-Berry Jus

pavlova

 

  

To participate in the May 2009 Exercise, please e mail jeffrey@bauscherinc.com.     

 

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