Cullinar Program Flashcards
1
Q
What goes into the Provençal Sauce? How would you describe it?
A
Fish sauce, sherry wine, white wine, lemon and lime.
French and Asian influences, brightness and umami.
2
Q
What is Chilean Seabass Like?
A
Heavy and Oil Rich.
3
Q
What is the set of the Blackened Hawaiian Swordfish
A
Confit-roasted tomato, Delta Grind heirloom grits, Tasso (smoked pork) and fresh parsley.
4
Q
Describe the Jerk Marinade
A
Rum, soy sauce, brown sugar, onions, cilantro, garlic, mustard, coriander and clove cloves.
5
Q
A
