Jan 19, 2008 - The Art Institutes International,
Jeunes Commis Rôtisseur Competition (Cont'd)
Robert Schoonover *** Winner 1st Place Award ***
Sous Chef, The Minneapolis Club
First Course
Roulade of Duck with sweetbreads, mushrooms & leek on red lentil salad with parsnip puree.
Main Course
Pan seared Stripe Bass with 'risotto' horseradish orzo, pineapple, apricot salsa, grilled asparagus & lemon Buerre Blanc.
Dessert
Molten Chocolate Cake with praline ice cream & raspberry coulis.
