Sunday, December 28, 2008

I'm dreaming of a succulent fruit of the sea crepe. What could be more delicious this New Years Eve?

Imagine a flute of bubbly with an exquisite first course of thin French crepes filled with Gulf Coast Shrimp, Scallops and Stone Crab, accompanied by an indulgent drizzle of Saffron Beur Blanc.

Now I simply need the perfect partner...

Why is that not quite so easy to cook up? CDL training
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