Casey La Rue, a private chef from Phoenix, Arizona, gives us a dish that is versatile in many ways. Is it dessert, or is it an appetizer?
His prosciutto wrapped apples with caramelized apple yogurt, pickled blueberries, freeze dried apples, juniper berry, and basil was created for the March 2011 Deep Plate exercise. It was plated on Inspiration from Tafelstern.
Find your own inspiration. Check out the latest Bauscher Hepp Design Guide.
