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July 2011 Exercise John Beecham, Executive Sous Chef, New Haven Country Club, Hamden, CT

Seared Ahi Tuna with Wakame and Edamame Salad, Sweet Chile Pepper Sauce and Wasabi Aioli. Watermelon, ginger and tequila granite

Seared Diver Scallops sandwiched in pancetta, Lemon Pyramid salt and toasted pine nuts. Served with a Mache Salad dressed with Truffle Vinaigrette

Brioche French Toast stuffed with homemade gianduja (chocolate-hazelnut spread) and banana. Served with Espresso-Fudge Ice Cream

 

 

Click it, you know you want to! DEEP PLATE!

 

 

Kick Butt.  Showpieces

 

 

Thank you to Amefa for the amuse spoons!

 

 

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