
02-23-2009
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Senior Culinary Member
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Join Date: Oct 2006
Location: Rockville, Maryland
Posts: 3,066
Rep Power: 6
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Back from a long day at work. Mondays is our culinary team practice. I thought I would serve some up in the pub tonight and see what kind of feedback I get?
Here's some things we're working on, what ya think?
Game hen two ways: Braised Leg of Hen with fava bean and carrots scented with sherry & roasted breast of hen with a mushroom ravioli, crispy morels, and tomato confit
Harrisa Glazed Rack of Lamb with a Carrot-Chickpea Pave, Eggplant "Caviar", and Bulgar Wheat Pilaf
Crispy Black Sea Bass with a Curried Cauliflower Au Gratin, Asparagus, Potatoes Anna, and Asparagus Emulsion
Dessert Trio if Molton Chocolate Cake, Strawberry Compote in a Almond Tuile, and Lavender Scented Creme Brulee
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Shawn
S/V Windgeist
Tartan 37C #358
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Photo by Joe McCary.
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