Recipe Exchange

Foie Gras Crème Brulee, Vanilla-Date Puree, Pickled Honey Crisp Apples
Foie Gras Crème Brulee, Vanilla-Date Puree, Pickled Honey Crisp Apples
Submitted by Todd Rogers, Executive Chef, Sea Island Resorts, St. Simons Island, Ga,

Spinach and Arugula Salad with Foie Gras
Spinach and Arugula Salad with Foie Gras
Submitted by Todd Rogers, Executive Chef, Sea Island Resorts, St. Simons Island, Ga,

Tempura Battered Chicken Stir-fry
Tempura Battered Chicken Stir-fry
Submitted by Pilgrim`s Pride FoodService

Pork Chop Plate with Sweet Potato Hash, Braised Collard Greens, and Apple Brandy Glaze
Pork Chop Plate with Sweet Potato Hash, Braised Collard Greens, and Apple Brandy Glaze
Submitted by Paul Verica, Executive Chef, The Club at Longview, Charlotte, N.C.

Scallop Plate With Pancetta Squash Risotto and Bourbon Maple Glaze
Scallop Plate With Pancetta Squash Risotto and Bourbon Maple Glaze
Submitted by Paul Verica, Executive Chef, The Club at Longview, Charlotte, N.C.

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