Boston, C.E.C., Caviar, chef, Deep Plate, Director of F&B Operations/Corporate Executive Chef, egg, Facebook, Gelee, herb, MA, Nicholas Calias, Nicoise, olive, pedestal, Quail, Salad, Showpieces, T600017, T796117, Tafelstern, The Colonnade Hotel & Brasserie Jo, Tuna
May 2010 Exercise – Nicholas Calias, C.E.C., Director of F&B Operations / Corporate Executive Chef, The Colonnade Hotel & Brasserie Jo, Boston, MA
Niçoise Salad – Herb seared tuna, olive gelee, quail egg, caviar
Plate used for May 2010 Exercise:
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