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July 2012 Exercise Eric Stein, Wellness Chef, Kendall College School of Culinary Arts, Chicago, IL

Yuzu Scallop Ceviche with Japanese Micro Mint and Dashi Fluid Gel

 

 

 

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

 

 

 

 

You have OPTIONS for your tabletop

 

 

 

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