070728, Andy Floyd, bacon, Bauscher, butternut squash, chestnut, Compliments, Cook Street School of Fine Cooking, Deep Plate, Denver, Director of Curriculum, exquisit, Facebook, Grand Veneur, loin, potato crisps, Puree, rim, sauce, venison
December 2009 Exercise – Andy Floyd, Director of Curriculum, Cook Street School of Fine Cooking, Denver
Roasted bacon wrapped venison loin with chestnut and butternut squash purée sandwiched between potato crisps and served with a sauce Grand Veneur
To participate in the next exercise, please send an e mail to: firstname.lastname@example.org
See all your favorite chefs’ collections of past submissions at the Deep Plate page on Facebook. Please become a “Fan”.
https://deepplate.wordpress.com and “Deep Plate” on Facebook