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2011%20Great%20Chefs%20Program.pdf - page 12 / 28

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desserts....................................chefs

Chocolate Peanut Butter Mousse and

Lemon Raspberry Cake .............................................. Ann Pellegrino Dessert Shooters........................................................... Jerry Bolton Banana Foster Tart........................................................ Mary Kiernan, CCC Chocolate Truffles ........................................................ Martha Kimmerly Chocolate Chipotle Cherries,

Coconut, Filo Crisp .................................................... Michael Sale Deconstructed Carrot Cake, Dip ‘n Dots,

Almond Lollipop ........................................................ Chance Bear Fruit Shots, Dry Ice ....................................................... Paul Midgley

Monte Blanc, Ganache,

Chestnut Mousse, Meringue ..................... Pound Cake “Fries” with Raspberry Mousse

................. Joelle Mollinger ................. Bill Gokey / Mark Voyten

Cotton Candy..................................

.............................. Brian Shore, CEC / Jerry Bolton

Ancho-Almond Flan with Blood Orange Coulis............. Bobby Martin Assorted Treats with Edible Chocolate Sculptures................................................. Doug Clark

chefs coffee stAtion

Flaming Coffee and Cordials Station ............................Lynn and Ron DeLeonardis Mirco Sweets.................................................................Jillann Neely and Culinary Students,

......................................................................................Onondaga Community College

beVerAGes

Champagne and Riesling from Dr. Konstantin Frank’s Winery St. Jean Chardonnay and Sledge Hammer Cabernet Sauvignon Wine Bar Three Olives Martini Bar, Bacardi Mojito Bar, Empire Craft Beers International Coffee and Cordial Bar, Flavored Spring Water Station

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