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Our second submission is a beautiful presentation complimented by beautiful photography.
February 2009 Exercise – Christopher Ivens-Brown, Executive Chef VP of Culinary Development North American Division, Compass Group, Charlotte, NC
“Tale of Two Lobsters”About the dish:
The Hot: Maine lobster skewered on a sugar cane, soaked in a basil buttermilk bath, tempura fried, served on a bed of wilted radicchio lettuce, topped with fried lime marinated avocado, Chinese mustard sauce.
The Salad: Baby heirloom/cherry tomato salad, basil oil, organic wheat grass, Hawaiian red sea salt.
The Cold:Steamed Maine lobster chilled and sliced served with mango slices, frizze and radicchio salad, basil oil, with a mango-basil mayonnaise sauce.
March 2009 Exercise was posted (March 2009 Exercise – below) on February 2nd. To participate, please send e mail to firstname.lastname@example.org