The chefs at the Center for Culinary Arts at the Melbourne campus strive to be creative and clever. Inspired by an episode of Emeril eats the world, Chef Curtis and I set out to creat our own version of the Ultimate soup dumpling. Rich chicken stock flavored with Chinese sausage and ham served as the base for our grass fed lamb and pork stuffing. Maybe seafood for the next go around.
As if that wasn’t enough….”A cocktail you can eat? Why not? How about a raspberry lemonade? Vodka lemonade with a raspberry (chambord) float and candied lemon zest.”