The 2nd installment of photos from American Regional Cuisine. Hope you enjoy!
Cod cake with Dijon mustard smear, Boston cream pie cupcakes, Pan fried cod with squash medley in a cranberry and succotash salad. John, Stephanie, Ashley and Curtis combined forces to produce these plates.
Cod casino with minty peas and seafood sauce by Stephanie.
Elk Chili courtesy of Zack. A real big Thank You to Chef Urs for the Elk.
Savannah produced these very nice Espresso Churros.
Curtis was the architect of the fontina and prosciutto stuffed pork chops with grilled polenta.
Until next time:
Happy Eating and Cooking
Chef Leslie Bartosh
Posts
No comments:
Post a Comment