October 2010 Exercise – Bradley Labarre, Executive Chef, Bouk Management, Concord, NC
“An intro to Autumn”…Hand-rolled ravioli trinity; tomato carrot ravioli filled with duck confit, fresh thyme ravioli filled with wild mushrooms and spinach ravioli filled with spinach over a butternut squash puree and topped with local fennel and basil micro greens
To participate in the next exercise, please send an e mail to: email@example.com
See all your favorite chefs’ collections of past submissions at the Deep Plate page on Facebook. Please “Like” us.