November 2009 Exercise – Bradley Labarre CEC, Executive Chef, Cabarrus Country Club, Concord, NC
Appetizer of mini egg-rolls filled with duck confit, dried cranberries, currants and pistachios seasoned with siracha, mirin and ponzu; served with a spicy fresh kimchi and crispy wonton strips for texture contrast; the plate is garnished with siracha and ponzu
Small main/ starter course of local venison three ways: Venison chop with peach apple chutney, venison roast with red onion jam and venison sausage with venison brown sauce.
Most all of the items in the above are local
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