aioli, Bauscher, CAB, Capers, Charlotte, chef, Cornichons, Crisp, Deep Plate, Facebook, Inspiration, lemon, Matthew Tillman, Myers Park Country Club, NC, Potato, Prime Beef, Quail Egg, Restaurant Chef, Shallots, Tafelstern, Tartare, zest
December 2010 Exercise – Matthew Tillman, Restaurant Chef, Myers Park Country Club, Charlotte, NC
A CAB Prime Beef Tartare seasoned with Shallots, Capers, Cornichons, and Lemon Zest, served with a Quail Egg, Tartare Aioli and a Potato Crisp
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