May 2013 Exercise – Quentin Reid, Culinary Student, The Chefs Academy, Morrisville, NC
My dish is a Zuppa di Vongole with mussels and clams in a white wine broth and served with 3 garlic croutons
Click it, you know you want to! DEEP PLATE!
Tantris – Three star rated. Tafelstern Tasting the World