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Taras Virstiouk, Executive Chef, Glen Flora Country Club, Waukegan, IL

TVirstiouk

Slow Roasted Maple Leaf Duck Breast, Braised Parisian Potato, An Assortment of Micro Baby Vegetables (turnips, carrots, sea beans, purple onion, parsnip), Orange Five Spice and Soy Sauce Glaze

Modern Rustic by Bauscher

I Want to Deep Plate!

https://deepplate.wordpress.com / “Deep Plate” on Facebook