December 2009 Exercise – Bradley Labarre, Executive Chef, Cabarrus Country Club, Concord, NC
“All-local” fall salad of mesclun greens, pan roasted root vegetables, charred grape tomato vinaigrette with Hickory smoked Carolina trout and toasted pumpkin seeds.
Creamy shiitake mushroom and butternut risotto, hickory smoked Carolina trout and sauce vierge garnished with Italian parsley, tomato chip and fried farm-fresh egg.
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