Beurre Blanc, Bowl, butter, Cabarrus Country Club, chef, Concord, Contour, Deep Plate, Executive Chef, Facebook, Keith Wilson, lobster, NC, Okra, peppercorn, Rosemary, scallops, Square, T355821, Tafelstern, tail, teardrop, tomatoes, tray, vanilla
August 2010 Exercise – Keith Wilson, Executive Chef, Cabarrus Country Club, Concord, NC
A vanilla butter poached lobster tail, rosemary skewered grilled scallops, garden picked okra, teardrop tomatoes and lobster-peppercorn beurre blanc
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