bacon, basil, Bauscher, Caviar, chef, chips, Deep Plate, Executive Chef, Facebook, fingerling potato, Fried, garlic, Glen Flora Country Club, grape tomato, IL, Kumamoto, leeks, little neck clams, Marinated, Mignonette, nueske, Olive Oil, Oyster, Pan-Seared, pea tendrils, Puree, scallop, Showpieces, Spaghetti Squash., sweet pea, T792533, Tafelstern, Taras Virstiouk, tomato, Waukegan, white wine
April 2014 Exercise – Taras Virstiouk, Executive Chef, Glen Flora Country Club, Waukegan, IL
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
I WANT TO DEEP PLATE!