March 19, 2005 - Le Cordon Bleu College of Culinary
Arts, Regional Jeunes Commis Rôtisseur Competition
Contestant Tim Hmay
Happy Hollow Club,
Omaha, NE
(left) Seared and baked Squid bodies stuffed with a Scallop, Red Snapper, and Artichoke heart mousse topped with shredded Salt Cod, carrot puree, herb oil blend, and a Malanga Root chip.
(center) Herb rubbed and roasted Rack of Lamb accompanied by Liver duxelle of Flank Steak atop of a St. Andre Triple Cream Cheese couscous.
(right) A raspberry and blueberry parfait drizzled with Malanga and mint puree and topped with a sugar apple chip.