July 2010 Exercise – Kate David-Hays, Caterer, Amuse Bouche Catering, Marblehead, MA
Fried Onion crusted Seared Ahi Tuna with Roasted Garlic and Sun-dried Tomato Aioli with Micro Arugula, Blue and Fusia Carnations and Black Lava Sea Salt
Summer Watermelon with Aged Balsamic, Vanilla Fleur de Sel, Micro Arugula, Chippollini Onions and Flower Petals
Seared Hake over Sweet Pea and Scallion Puree with Roasted Poatoes, Fried Leek Strings, Micro Greens and Fusia Carnations
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