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May 2013 Exercise Quentin Reid, Culinary Student, The Chefs Academy, Morrisville, NC

 

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My dish is a Zuppa di Vongole with mussels and clams in a white wine broth and served with 3 garlic croutons

 

 

 

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

 

 

 

Tantris – Three star rated.  Tafelstern Tasting the World

 

 

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