February 2010 Exercise – Bradley Labarre, Executive Chef, Cabarrus Country Club, Concord, NC
Pan-seared dry pack sea scallops, hericot vert and grape tomatoes, hickory smoked mushroom risotto, orange dill nage and extra virgin olive oil
Beef dish is:
Coffee crusted flat iron steak, hickory smoked fingerling potatoes, zucchini and yellow squash “noodles”, stout demi-glaze foam and crispy fried onions
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 become a “Fan”.
https://deepplate.wordpress.com and “Deep Plate” on Facebook