This Bauscher-inspired dish from Chef Keith Lord was submitted as part of the May 2009 Deep Plate exercise.
Chef Lord, Corporate Executive Chef and Food & Beverage Head at Festivities Catering & Special Events in San Diego, California, created a dish of tenderloin medallion with fig confit demi, goat cheese cream, heirloom carrots, beets, garlic shoots, and radish salad.