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Food2: Where the Rubber Hits the Road

February 18, 2011

Barramundi a l'Americaine

Time for another installment of culinary school adventures! Check out my fresh post on Food2, detailing the level 3 experience at FCI. We’ve just started cycling through the ‘stations’ of a traditional restaurant set-up, and the above dish (a fillet of barramundi, shrimp, and mussels, bathed in lobster-brandy sauce) was created during my recent stint as Poissonier. Needless to say, I continue to be well fed.

Happy weekend to all!

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