arugula, Beef tenderloin, Belgian White Ale, Best Impressions Caterers, Brioche, Charlotte, cone, Deep Plate, Executive Chef, Foie Gras, garlic, Jam, James Fox, NC, Red Onion, Roll, Rosemary, shoestring potatoes, Showpieces, slider, T796200, Tafelstern, talkabout, Truffle
October 2009 Exercise – James Fox and kitchen team, Executive Chef, Best Impressions Caterers, Charlotte, NC
Beef tenderloin slider topped with seared foie gras, arugula, and a red onion jam on a brioche roll. Accompanied by truffle scented shoestring potatoes seasoned with toasted garlic and rosemary. Served with a Belgian White Ale.
To participate in the November exercise, please send an e mail to: firstname.lastname@example.org
Collections of past submissions are on the Deep Plate page on Facebook. Please become a “Fan”.