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Eddie Wilson, Executive Chef, Talley Student Union, North Carolina State University, Raleigh, NC

Eddie Wilson

Spring Salad of Watercress, Pea Tendrils and Radicchio Topped with Strawberries, Cucumber Toasted Almonds and a Quenelle of Black Pepper Dusted Goat Cheese Dressed with a Balsamic Vinaigrette

High End Decorations by Tafelstern

I Want to Deep Plate!

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