Acorn squash puree, red pepper herb oil roasted broccolini, dijon cream sauce.by Dumbsterphire 1 Comment Dumbsterphire 2 years ago A couple of notes I made to myself already…This was a tasting dish for the servers before shift, and my grill was not near hot enough for good marks or sear.The chef mix greens were a quick garnish because I ran out of time and wasn’t sure what to garnish with.I would have liked a darker plate because I’m biased to darker plates with bright colora, but I had none at my disposal for service.Write A CommentYou must be logged in to post a comment.
Dumbsterphire 2 years ago A couple of notes I made to myself already…This was a tasting dish for the servers before shift, and my grill was not near hot enough for good marks or sear.The chef mix greens were a quick garnish because I ran out of time and wasn’t sure what to garnish with.I would have liked a darker plate because I’m biased to darker plates with bright colora, but I had none at my disposal for service.
1 Comment
A couple of notes I made to myself already…
This was a tasting dish for the servers before shift, and my grill was not near hot enough for good marks or sear.
The chef mix greens were a quick garnish because I ran out of time and wasn’t sure what to garnish with.
I would have liked a darker plate because I’m biased to darker plates with bright colora, but I had none at my disposal for service.