October 2009 Exercise – Lionel Tandy, Executive Chef, Chartwells Dining Services New England College, Henniker, NH
Ploughman’s Lunch of Country Pate with whole grain mustard, 5-year old Quebec Cheddar with local Cortland Apple, Colston-Basset Stilton Cheese with Raspberry Vidalia Onion Compote, Prosciutto with Pickled Onions, Chicory Salad and Assorted Crostini in the Cone.
Grilled Filet Mignon with Syrah Sauce, Baby Carrots and Beets, with Glazed Potato Bites in the Cone
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