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.
To participate in the next exercise, please send an e mail to: firstname.lastname@example.org
See all your favorite chefs’ collections of past submissions at the Deep Plate page on Facebook. Please “Like” us.