copper river king salmon bely, farmers white asparagustogarashi creme fraiche, heart of palm
morel stuffed saddle of rabbit, morels, fried duck egg yolkfarmers asparagus, truffles
salt steamed halibut, ramp puree, lemon potatoes, peas, red wine sauce
asparagus terrine, goat cheese, prosciutto, white asparagus saladwood sorrel, pedro ximenez dressing
seared foie gras, rhubarb puree, rhubarb napoleon, hazelnuts, maple
coffee crusted lamb, fennel, peas, quince conservesome dishes to ponder...have neglected this sight for a while..time to man up and bring something to the table. Lots has transpired since the last post...and they are all on the main site of http://www.cuisinierskitchen.blogspot.com/
3 comments:
Hi! Can I shoot you an email with a business proposal? Couldn't find any contact form except for commenting.
Thanks!
Katya
what is it about in general?
I would have to say I like the lamb photo the best but they all look nice. I have been a chef for 25 years in 5 star hotels and resorts around the world.
I am looking to do writing full time, so being fairly new to the blog thing, I want to meet other bloggers as well.
Have a look at my blog, I would love your feedback
www.chefncurt.blogspot.com
Regards
Curt
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