Seared Scallop with Chorizo and Corn Hash, English Pea Puree, and Sweet Chorizo Jus
November 2011 Exercise – Glenn Brown, Culinary Educator/Corporate Chef, The Chef’s Academy, Indianapolis, IN
Decadent Chocolate with fresh berries and a kiss of crème anglaise. Please send Dec. Plate Challenge
November 2011 Exercise – John Beecham, Lead Line Cook, The Sitting Duck, Stratford, CT
Braised American Lamb Shank with Herbed Israeli Cous Cous and Moroccan
Seasoned Vegetables
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