281831, aioli, Bauscher, Carrot, chef, Chicago, Deep Plate, Eric Stein, Facebook, Fennel Salad, Harissa, IL, Kendall College School of Culinary Arts, Moroccan, preserved lemon, Tafelstern, Vinaigrette, Wellness Chef
June 2013 Exercise – Eric Stein, Wellness Chef, Kendall College School of Culinary Arts, Chicago, IL
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.