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October 2010 Exercise – Matthew Tillman, Restaurant Chef, Myers Park Country Club
Charlotte, NC

“Three Textures of Scallop”

Seared scallop with carrot cumin puree and micro chervil

Scallop mousse with parsley puree and lemongrass foam

The third dish is a raw scallop ceviche with cucumber, radish, cilantro, lime juice and an avocado puree
To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com

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