281831, AR, Bauscher, chef, Cilantro, corn, Country Club of Little Rock, Deep Plate, Facebook, Grilled, Little Rock, Pastry Chef, Pork Loin, Roasted, Salsa, Tafelstern, Tommy McCoy, wild rice, Yellow tomato
June 2013 Exercise – Tommy McCoy, Pastry Chef, Country Club of Little Rock, Little Rock, AR
Roasted pork loin with Cilantro sauce served with wild rice, grilled corn and yellow tomato salsa
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Come4table. Full line range; proven porcelain in the harshest banquet conditions.
Ahi tuna, Amuse, arugula, basil oil, Bauscher, cannellini beans, caper relish, chive oil, Come4Table, crisp pork belly, Cured Tasmanian king salmon, Deep Plate, Dessert, emulsified aged balsamic, Executive Chef, Facebook, Fish, Gigamoto, Ginger Coriander Crème Brulee, Golden Parisian potatoes, Grande Marnier strawberries, hazelnut tuile, Huntersville, Kim Crawford Marlborough Sauvigon Blanc, Lemon zest, Meat, Micro Basil, NC, Oyster, pickled shallots, Pop Rocks, Red Rocks Cafe, Rhubarb compote, roasted red pepper, Rosemary Skirt Steak, Salad, Spotlight – Domenic Battistella, sweet smoked paprika, Wild fennel pollen, Yellow tomato
Spotlight – Domenic Battistella, Executive Chef, Red Rocks Café, Huntersville, NC
Amuse: Gigamoto Oyster – Lemon zest, Kim Crawford Marlborough Sauvigon Blanc, Pop Rocks
Salad: Yellow Tomato – Cured Tasmanian king salmon, roasted red pepper, basil oil, pickled shallots, micro basil
Fish: Ahi Tuna – Wild fennel pollen, crisp pork belly, cannellini beans, arugula, chive oil
Meat: Rosemary Skirt Steak – Golden Parisian potatoes, emulsified aged balsamic, caper relish, sweet smoked paprika
Dessert: Ginger Coriander Crème Brulee – Rhubarb compote, Grande Marnier strawberries, hazelnut tuile
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October 2009 Exercise – Ed Sautro & Eddie Sautro, Corp Chef, McIntyreSales, Wake Forest NC
Asian pear salad
Yellow tomato soup with chive oil.
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See all your favorite chefs’ collections of past submissions at Deep Plate page on Facebook. Please become a “Fan”.