Tags

, , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

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

Big Island Abalone Ceviche with Red Chimichurri, Bacalao Croquettes and Cilantro Essence

 abalone

 

Terrine of Hudson Valley Foie Gras with a Cacao/Balsamic Glazed Pecan Crust, Pickled Grapes, Citrus Braised Celery and Fresh Grape Sauce

foie gras 

Photos by:

Mark “Gooch” Noguchi

The plate used for the June 2009 Exercise:

 essential bw

 

 

 

 

 

To participate in the July exercise, please send e mail to:  jeffrey@bauscherinc.com 

https://deepplate.wordpress.com