"Challenge", 150029, 150032, 150128, 152039, 152628, 152637, 152871, 153323, 156917, aduki, Amuse Bouche, antipasta, antipasto, Appetizer, Avantgarde, baby carrots, balsamic vinegar, beans, bigarade, breast, Broth, Burrata cheese, cake, carpaccio, cheese, chef, chive, coconut, Cook Street School of Fine Cooking Andy Floyd, coulis, Crème Fraiche, Deep Plate, Dessert, Dolce, duck, farcito, fava, Fettuccine, fig, Fish, frico, frisée, frutti di mare, garlic, gorgonzola, green asparagus, Halibut, Heirloom tomato, kumquat coulis, lardons, leek, lentils, mascarpone, Meat, Muscovy, Mushrooms, Oil, onion soup, orange, Pancetta, Parmigiano Reggiano, pearl onions, Peperone, pesto, Piccolo primo, polenta, Potato, potato flakes, potato galette, potatoes, Poultry, Primo, quail polenta, rack of lamb, red beets, Risotto, Rosemary, roulade almonds, Salad, sauce, sea scallop, Segundo, Sorbet, sorbet basil, Soup, Spring Pea, spring vegetables, Strawberry, T705678, Thomas Allen, Tiramisu, tomato, tomato concassé, white, white asparagus, wild, Zuppa
Deep Plate’s second “Challenge” submission: Thomas Allen, Chef Instructor, Cook Street School of Fine Cooking challenging Andy Floyd, Director of Curriculum, Cook Street School of Fine Cooking.
Please review their submissions and vote on the poll to the right. Voting will be through 11:59 pm on May 18th.
A special thank you to the chefs for their ongoing support.
Andy Floyd’s Menu:
Antipasto: Peperone farcito
Piccolo primo: potato flakes with potato leek soup
Zuppa: Spring pea and caramelized onion soup
Primo: Risotto al frutti di mare
Segundo: Fig stuffed quail with polenta
Thomas Allen’s Menu
Amuse Bouche — Fettuccine with braised garlic, Parmigiano Reggiano and reduced balsamic vinegar.
Soup — Roasted carrot and leek soup with pancetta lardons and crème fraîche.
Salad — Heirloom tomato carpaccio with dressed frisée and gorgonzola frico.
Appetizer — Pan-seared sea scallop with split pea purée and braised endive.
Fish — Pan-seared halibut over aromatic broth, spring vegetables, with tomato concassé and pesto. (Vegetables are baby carrots, white and green asparagus, assorted baby potatoes and pearl onions.)
Poultry — Muscovy duck breast with sauce bigarade, fried polenta cake with wild mushrooms and roasted baby orange and red beets with kumquat coulis.
Meat — Rosemary roasted rack of lamb served on a bed of mixed beans — giant white, fava, aduki and lentils — and a potato galette, with chive oil.
Cheese/Sorbet — Burrata cheese with tomato sorbet and basil oil.
Dessert — Strawberry mascarpone roulade with toasted almonds, toasted coconut and strawberry coulis.
To participate in the June 2009 Exercise, please e mail firstname.lastname@example.org.