Apricot, AZ, Bauscher, brussels, caramelized, chef, Chef Instructor, Cod, Compliments, Deep Plate, Diver Scallops, emulsion, escarole, Facebook, Garnished, glazed, Jam, Mathew Kline, Myer Lemon, Oil, Pan-Seared, parsley, Phoenix, Preserved, sauce, Sauté, soy, Tafelstern, The Art Institute of Phoenix
February 2011 Exercise – Mathew Kline, Chef Instructor, The Art institute of Phoenix, Phoenix, AZ,
Soy Glazed Cod with a Preserved Myer Lemon and Escarole Sauté, Garnished with Parsley Oil
Pan Seared Diver Scallops with a Apricot and Brussels Jam, Served with a Caramelized Apricot Emulsion Sauce
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