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
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.
View the brochure: Contour by TAFELSTERN