[fa icon="calendar"] 6/24/16 12:00 PM / by BauscherHepp
This leaf plate inspired dish from Chef Thomas Allen of Cook Street School of Fine Cooking in Denver, Colorado originally appeared as the May 2009 exercise.
The dish contains butter-poached lobster tail with asparagus, saffron aioli and pickled ramps.
Topics: Denver, Thomas Allen, Compliments, Bauscher, CO, Cook Street School of Fine Cooking, pickled, lobster, ramps, tail, Leaf, chef, Butter-poached, saffron, asparagus, Deep Plate, Inspiration, aioli
