Charcuterie Platter

Charcuterie Display

Ginger Perfumed Rice, Shrimp, and Red Curry Sauce

Portion Plate, Charcuterie Platter

Korean “Fried Chicken”

This is a dish I made while a student at New England Culinary Institute.  It consists of chicken thighs, boned and deep fried, then tossed in gokuchang, a Korean hot pepper paste; julienned bok choy, daikon radish and carrots marinated in mirin, soy and a touch of fish sauce; mung bean sprouts; bean sprouts; and a soy-ginger reduction.

Zucchini With Goat Cheese, Sweet Peppers, Greens and Simple Remoulade

I made this while interning at Fayetteville Technical Community College.  It is zucchini that has been sliced lengthwise and grilled; goat cheese; battonet sweet peppers; greens; and a modified remoulade sauce.

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