August 2011 Exercise Josh Horrigan, Director of Industry Relations, The Chef’s Academy, Indianapolis, IN

Maple cured pork belly, with fried quail egg, potato “pearls” bacon fat
poached Chipolini and pearl onions with chervil, fresh farm chicken egg
scrambled with caviar and trout roe

LET ME PLAY!  DEEP PLATE

Ever see a buffet fly? EMOTION

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