It’s So Good I Could Lick the Plate…

It must be noted that the idea of plate licking came from Bill Talbott, our dining room manager. It hasn’t been often in my career that culinary inspiration comes from the front of the house, but Bill has now contributed to two separate courses.

Components
Foie Gras Serpentine
Peach
Strawberries
Strawberry ‘Snow’
Szechuan
Shiso
No Flatware

 

One Response to “It’s So Good I Could Lick the Plate…”

  1. [...] addition to the concept of our past┬áplate licking┬ácourse (a new one currently on the menu will be posted soon), to Chef Brochu’s Bourbon Balls [...]

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