Tags

, , , , , , , , , , , , , , , , , , , , , , ,

April 2012 Exercise Bronwen McCormick, Department Chair, Culinary Arts and Hospitality, Asheville-Buncombe Technical Community College, Asheville, NC

 

Shrimp Ceviche (shrimp, lemon and cocktail sauce) with Creamy Spinach Puree (spinach and remoulade) and Fried Spinach Garnish

 

 

 

Do you want to DEEP PLATE?  CLICK HERE!

 

 

 

Serving Solutions by Bauscher

 

 

 

Tasting the World Vol. 2 by Tafelstern

 

 

 

https://deepplate.wordpress.com