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August 2012 Exercise Russell L. Neff, CEC Executive Chef Highland Country Club

Pressed Watermelon-Chevre Mousse salted pistachio, fennel, radish, arugula, citrus segment, blueberries, proscuitto, watermelon rind vinaigrette, balsamic reduction.

 

 

 

LET ME PLAY!  DEEP PLATE

 

 

 

Compliment your tabletop

 

 

 

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