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Penn Jersey Metropolitan Chefs Association
and
JNA Institute of Culinary Arts
Present the
New Jersey State Gold Medal
Jr. Culinary Team
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The first course is a Salad of Spring Mix, Avocado, Pears, and Mango. With a Pistachio Infused Walnut Vinaigrette. |
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The appetizer is a Portobello Risotto garnished with a Pinot Noir Reduction |
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The main course is Seared then Roasted Lamb served on a bed of Smashed Sweet Potato with Asparagus Spears. The sauce is reduction of pan juices and red wine. |
| The dessert is Strawberry Mousse on Genoise with Caramel Sauce |
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