agave leaf, American Caviar, Bearnaise, Berries, Burgundy, chef, Chef Mavro Restaurant, Confit, Deep Plate, Essence, Hawaiian Hebi, Hibiscus, Hirabara Baby Chives, Ice Cake, Kevin Chong, Maple Syrup-Berry Jus, Pavlova, Puree, Quail Eggs, Red Cabbage, Spring Pea, Sumida, Sunchoke Chips, T796217, Tafelstern, Tantris, Veal Cheeks, Watercress
April 2009 Exercise – Kevin Chong, Chef de Cuisine, Chef Mavro Restaurant, Honolulu, HI
Marinated Hawaiian Hebi with Quail Eggs, American Caviar, Hirabara Baby Chives, Sunchoke Chips with a Spring Pea Puree
Burgundy Braised Veal Cheeks with Red Cabbage Confit, Eggless Bearnaise and Sumida Watercress Essence
Pavlova with Marinated Berries, Hibiscus Ice Cake and Maple Syrup-Berry Jus
To participate in the May 2009 Exercise, please e mail firstname.lastname@example.org.