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August 2012 Exercise Nicolas Daniels, Executive Chef, The Wooden Vine, Charlotte, NCGreen Eggs & Ham:  Spinach Gnudi, Braised Pork Belly, Oyster mushrooms, Roasted heirloom cherry tomatoes, butter poached field peas, with a Madeira glaze.

 

 

 

LET ME PLAY!  DEEP PLATE

 

 

 

Compliment your tabletop

 

 

 

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