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October 2009 Exercise – Lionel Tandy, Executive Chef, Chartwells Dining Services New England College, Henniker, NH

 Pub Food:

Ploughman’s Lunch of Country Pate with whole grain mustard, 5-year old Quebec Cheddar with local Cortland Apple, Colston-Basset Stilton Cheese with Raspberry Vidalia Onion Compote, Prosciutto with Pickled Onions, Chicory Salad and Assorted Crostini in the Cone.

 P9190041

 Grilled Filet Mignon with Syrah Sauce, Baby Carrots and Beets, with Glazed Potato Bites in the Cone

 P9260043

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

Collections of past submissions are on the Deep Plate page on Facebook.  Please become a “Fan”. 

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