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April 2014 Exercise – Taras Virstiouk, Executive Chef, Glen Flora Country Club, Waukegan, IL

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From Left to Right:

Kumamoto Oyster with Basil and Tomato Caviar Mignonette

Pan Seared Scallop with sweet pea puree, nueske bacon, olive oil and garlic marinated grape tomato, pea tendrils, fingerling potato chips

“Linguini With Clams” spaghetti squash, little neck clams, in a garlic and white wine tomato broth, extra virgin olive oil and fried leeks

 

Showpieces by TAFELSTERN

 
I WANT TO DEEP PLATE!

 

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