April 2010 Exercise – Bradley Labarre CEC, Executive Chef, Cabarrus Country Club, Concord, NC
Local pork three ways
Crispy Braised Pork Belly with a Cola Gastrique, Braised Pork Lumpia with Eastern Carolina Style Vinaigrette and Pork Tenderloin Au Poivre with Granny Smith Apple Reduction Garnished with Local Baby Arugula.
Classic Beef Tartare with Local Fried Quail Eggs, Crispy Baguette and Local Baby Arugula Garnished with Extra Virgin Olive Oil and Black Sea Salt
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 become a “Fan”.
https://deepplate.wordpress.com and “Deep Plate” on Facebook