072635, 921526, Bauscher, chef, cocktail, CT, Deep Plate, Facebook, Fried, hoisin, John Beecham, Lead Line Cook, lemon, Prawns, red robain, remoulade, Salad, sauce, shrimp, siracha, Spinach, Stratford, T302329, t792625, Tafelstern, The Sitting Duck
April 2012 Exercise – John Beecham, Lead Line Cook, The Sitting Duck, Stratford, CT
Shrimp Plate-fried red robain prawns over a spinach salad dressed with lemon. Hoisin cocktail sauce and Siracha remoulade
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American, Avantgarde, Bauscher, Braised, chef, CT, Deep Plate, Facebook, Herbed, Israeli Cous Cous, John Beecham, Lamb, Lead Line Cook, Moroccan, Seasoned, Shank, Stratford, T152628, Tafelstern, The Sitting Duck, vegetables
701878, Bauscher, Braised, braising liquid, chef, CT, Deep Plate, Facebook, herb, John Beecham, Lead Line Cook, Maître Structure, mashed, Oil, potatoes, Roasted, short rib, Stratford, Tafelstern, The Sitting Duck, tomato, vegetables, Yukon Gold
October 2011 Exercise – John Beecham, Lead Line Cook, The Sitting Duck, Stratford, CT
Braised Short Rib over Mashed Yukon Gold Potatoes with Roasted Autumn Vegetables, Served with the braising liquid which was reduced, Herb Oil and Tomato Oil
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The full brochure is here: Maître Structure
932615, 932617, 936107, baby, basil, Bauscher, blossoms, Celery, chef, cherry tomato, CT, cube, Deep Plate, Emotion, Executive Sous Chef, Facebook, fennel, Foam, Foie Gras, fresh, gel, Ginger, Hamden, John Beecham, lemon, lobster, Mozzarella, New Haven Country Club, pickled, reduction, Salad, shaved, sheet, stock, Tafelstern, tail, thyme, Truffle, vanilla, Watermelon, white balsamic
August 2011 Exercise John Beecham, Executive Sous Chef, New Haven Country Club, Hamden, CT
Watermelon cube with pickled ginger and fennel foam
Fresh Mozzarella and Cherry tomato salad with shaved celery, baby basil and lemon thyme blossoms out of the club garden. Topped with a white balsamic reduction
Foie gras and lobster tail on a lobster stock, vanilla and truffle gel sheet
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Ever see a buffet fly? EMOTION
184200E000BD6, Ahi, aioli, Banana, Bauscher, Brioche, chef, Chile, Chocolate, CT, Deep Plate, Diver Scallops, Edamame, Espresso, Executive Sous Chef, Facebook, French toast, Fudge, Gianduja, Ginger, granite, Hamden, hazelnut, homemade, ice cream, John Beecham, lemon, Mache, New Haven Country Club, Pancetta, Pepper, pine nuts, Pyramid, Salad, salt, sandwiched, sauce, Seared, Showpieces, spread, Stuffed, sweet, t792625, Tafelstern, Tequila, toasted, Truffle, Tuna, Vinaigrette, wakame, Wasabi, Watermelon
July 2011 Exercise – John Beecham, Executive Sous Chef, New Haven Country Club, Hamden, CT
Seared Ahi Tuna with Wakame and Edamame Salad, Sweet Chile Pepper Sauce and Wasabi Aioli. Watermelon, ginger and tequila granite
Seared Diver Scallops sandwiched in pancetta, Lemon Pyramid salt and toasted pine nuts. Served with a Mache Salad dressed with Truffle Vinaigrette
Brioche French Toast stuffed with homemade gianduja (chocolate-hazelnut spread) and banana. Served with Espresso-Fudge Ice Cream
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Kick Butt. Showpieces
Thank you to Amefa for the amuse spoons!