Atlantic, Bradley Labarre, Cabarrus Country Club, chef, Concord, cous cous, Deep Plate, Executive Chef, Extra Virgin, Facebook, Inspiration, NC, Oil, olive, parsley, plate, Salad, Salmon, scallops, Seafood, shrimp, T600029, tabbouleh, Tafelstern, tagine, whole wheat
March 2010 Exercise – Bradley Labarre, Executive Chef, Cabarrus Country Club, Concord, NC
Mock seafood “tagine” with pan-seared Atlantic salmon, scallops and shrimp over whole wheat cous cous tabbouleh, parsley salad and extra virgin olive oil
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