Duck Breast
May 31, 2021 14:14:17 #
This the second course of the series for the culinary directors.
Duck Breast /Parsnip Puree/ Fried Parsnip Ribbons/ Marion Berry Sauce /Upland Crest. That was the best presentation and the best entree.
Enjoy,
Ernesto
Duck Breast /Parsnip Puree/ Fried Parsnip Ribbons/ Marion Berry Sauce /Upland Crest. That was the best presentation and the best entree.
Enjoy,
Ernesto
May 31, 2021 14:17:11 #
May 31, 2021 14:19:13 #
GeorgeK wrote:
Simple and elegant- both dish and photo.
George, you nailed, i do believe in that, Simple and Elegant!
Thank you
May 31, 2021 14:37:16 #
May 31, 2021 14:38:28 #
May 31, 2021 14:45:20 #
Tito14 wrote:
This the second course of the series for the culinary directors.
Duck Breast /Parsnip Puree/ Fried Parsnip Ribbons/ Marion Berry Sauce /Upland Crest. That was the best presentation and the best entree.
Enjoy,
Ernesto
Duck Breast /Parsnip Puree/ Fried Parsnip Ribbons/ Marion Berry Sauce /Upland Crest. That was the best presentation and the best entree.
Enjoy,
Ernesto
Something you would only see in a very fine restaurant!
May 31, 2021 15:11:13 #
May 31, 2021 15:37:40 #
quixdraw wrote:
Something you would only see in a very fine restaurant!
Take weeks of preparations, writing menus, practicing and more practicing when you cook and present dishes at the level.
Four hours is not enough .....
Ernesto
May 31, 2021 15:38:18 #
John Lawrence wrote:
Excellent course and a beautiful photo, Ernesto. This is you at your very best.
Thank you very much, John!
May 31, 2021 21:15:31 #
May 31, 2021 21:17:21 #
May 31, 2021 22:28:31 #
After all the preparation and pressure it must be very satisfying to see the finished dish looking so elegant and to know how good it is. Beautifully photographed.
Jun 1, 2021 16:39:50 #
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