077227, Bauscher, Bistro Nolah, carrots, chef, Compliments, deep fried, Deep Plate, Executive Chef, Facebook, goat cheese, leeks, Montreal, Organic, organic wild greens, Quebec, Richard Taitt, Salad, Tafelstern
asparagus, Bauscher, chef, deep fried, Deep Plate, Executive Chef, Facebook, Foam, Gelee, glaze, Grilled Lamb Chop, Hudson, ice cream, Lamb, lime, Pastry, Poached Pear, Puree, Quebec, Raffinesse, red peppers, red wine, Richard Taitt, Silhouette, Supreme, Tafelstern, tomatoes, Vanilla bean, vine ripened, white bean, Willow Place Inn
January 2011 Exercise – Richard Taitt, Executive Chef, Willow Place Inn, Hudson, Quebec
Grilled Lamb Chop, on a white bean puree, asparagus, red peppers, confit vine ripened tomatoes and a Lamb glaze.
Poached Pear, red wine gelee, vanilla bean ice cream, lime foam and deep fried pastry.
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