March 2010 Exercise – Bradley Labarre, Executive Chef, Cabarrus Country Club, Concord, NC
Jerk Marinated Grilled Mahi Mahi with Coconut Rice, Chayote Ratatouille and Herb Butter, Extra Virgin Olive Oil Green Tea Lime Salt Garnish
Rice-Meal Crusted Shrimp with Lemon Scented Black Quinoa, Thai Sweet Chili Sauce and Chive Oil
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