Bauscher, Blackberry, breast, chef, Chicago, Cold, Compliments, Deep Plate, duck, Facebook, IL, Loyola Dining-Aramark, Melissa L. Kawaguchi, micro green, Mushroom, Pan-Seared, port sauce, Puree, ratatouille, Risotto, Salad, Sous Chef, sundried, Tafelstern, tomato, wild
February 2011 Exercise – Melissa L. Kawaguchi, Sous Chef, Loyola Dining-Aramark, Chicago, IL
Cold pan seared duck breast with blackberry port sauce. Wild mushroom risotto topped with micro green salad and ratatouille with sundried tomato puree
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