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June 2013 Exercise Eric Stein, Wellness Chef, Kendall College School of Culinary Arts, Chicago, IL

dawg

 

Moroccan Carrot “Dawgs” with Harissa Aioli. Fennel Salad, and Preserved Lemon Vinaigrette

 

 

 

GET SOME HERE:  DEEP PLATE

 

 

 

 

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

 

 

 

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