October 2010 Exercise – Kate David-Hays, Caterer, Amuse Bouche Catering, Marblehead, MA
Pretzel and Onion crusted Mozzarella stuffed fried Goat Cheese balls over diced heirloom Tomatoes and Scallion Oil.
Quail Egg Benedict with Maine Lobster on a Croissant with Chive Hollandaise.
Brown Sugar Crusted Atlantic Salmon on Garlic toasts with organic baby Cucmbers.
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