The deconstructed BLT by Soignée Catering on Healthy Life Mix
The deconstructed BLT by Soignée Catering on http://healthylifemix.com/the-deconstructed-blt-by-soignee-catering/
The deconstructed BLT by Soignée Catering
Amirsina Derakhshan and Kevin Jeung of Soignée Catering (French for refinement) cross modern culinary techniques with classic French-Italian to create innovative dishes like the 64-degree egg. 36-hour sous vide Berkshire pork belly, butter grilled brioche toast soldiers and confit tomatoes side the hour-cooked just-set egg. Ruffles of micro sorrel echo lemon vinaigrette (recipe inspired by Jeung’s days at Gramercy Tavern) dressed frisée which cuts through the richness of the salt-kissed egg and pork; Koslik’s triple crunch and charred scallion oil serves to bridge the distinct components. Menus start at $35/per person for a 3-course meal.
Soignée Catering
www.soigneecatering.com
www.torontolife.com/daily/daily-dish/food-porn/2011/04/20…