Apricot, baby red potatoes, bacon, Bauscher, chef, Chicago, Compliments, curried, Deep Plate, double, emulsion, Executive Sous Chef, Facebook, IL, Lamb Chop, Loyola University, Mark Little, mostarda, Roasted, Tafelstern, tournée, walnut dust
February 2011 Exercise – Mark Little, Executive Sous Chef, Loyola University, Chicago, IL
Double, double lamb chop; Tournée of baby red potatoes; Roasted bacon emulsion; Apricot mostarda; Curried walnut dust
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