282024, au poivre, baby arugula, Baguette, Bauscher, Beef, belly, black, Cabarrus Country Club, Carolina, chef, Chef Bradley Labarre CEC, Cola, Come4Table, Concord, Deep Plate, Eggs, Executive Chef, Facebook, Gastrique, Granny Smith Apple, Local, Lumpia, NC, Olive Oil, platter, Pork, Quail, Sea Salt, Tartare, Tenderloin, Vinaigrette, Virgin
April 2010 Exercise – Bradley Labarre CEC, Executive Chef, Cabarrus Country Club, Concord, NC
Local pork three ways
Crispy Braised Pork Belly with a Cola Gastrique, Braised Pork Lumpia with Eastern Carolina Style Vinaigrette and Pork Tenderloin Au Poivre with Granny Smith Apple Reduction Garnished with Local Baby Arugula.
Classic Beef Tartare with Local Fried Quail Eggs, Crispy Baguette and Local Baby Arugula Garnished with Extra Virgin Olive Oil and Black Sea Salt
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076218, arugula, baby, Balsamic, basil, Bauscher, beer, belly, beurre, blanc, Bloom Bowl, Blueberry, Braised, Brandywine, Brownie, Cassis, chanilly, Chocolate, Compliments, Compote, Deep Plate, Domenic Battistella, Executive Chef, ganache, George's Banks, Huntersville, infused, mousse, NC, Niman Ranch, Oil, Pepper, Pork, red, Red Rocks Cafe, redux, Roasted, Sautéed, scallop, tomatoes, yellow
George’s Banks scallop on baby arugula sautéed with beer braised Niman Ranch pork belly and yellow Brandywine tomatoes. Roasted red pepper beurre blanc, basil oil, balsamic redux.
Cassis infused chocolate mousse brownie, ganache, blueberry cassis compote, chanilly.
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