hello all. here is the delima. i am for the most part a savory chef, i have a good knowledge of baking and pastry but i need a few ideas. the local acf culinary classic is coming up and i need something to set my plate off. i am doing a sweet potato pate a choux croquette filled with a meyers rum valrona mouse. i am having a **** of a time coming up with garnishes\sauces to really seperate this plate from the rest, i am very serious about these competitions and money really isn't an object, but time is. i have three other dishes to worry about and i can't really spend too much time worrying about the presentation. any help is greatly appreciated.
post #1 of 8
4/22/03 at 10:47am