Culinary Plating Duck breast confit, lemon mushroom orzo, creamed leek and foie gras on brioche with cherry fig reduction. With a pineapple coconut mojito February 19, 2024
Culinary Plating 48 hr sous vide shortrib, polenta, balsamic miso mushroom sauce, micro green. Looking for suggestions to make it more appealing. February 18, 2024
