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- Amuse Bouche –“Torched Japanese Scallop Ceviche” Yuzu, cucumber juice, white soy and Ogo.
- Entrée – “Chai Tea Applewood Smoke Foster Farms Turkey Tenderloin with Urfa Biber Crust” Ingredients: Cherry Coke mostarda, gingered carrot puree, baby beets, pea tendrils, chanterelles, edamame sprouts.
TEAM: Dana Dare (Chef), Richard Frank, Matt Delaney (ProStart student)
AWARDS: Golden Plate, Coca-Cola Champ