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
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