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June 2013 Exercise Coleman Norris, Executive Sous Chef, Prestonwood Country Club, Cary, NC

 

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Cumin seared Carolina Cobia, pineapple mango salsa, grapefruit emulsion, chive oil with red quinoa pilaf and buttered asparagus

 

 

 

GET SOME HERE:  DEEP PLATE

 

 

 

 

Come4table.  Full line range; proven porcelain in the harshest banquet conditions.

 

 

 

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