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Chef Mihoko Obunai and Chef Joe Truex of Repast — Atlanta, GA
November 2006


Kombu-Cured Hamachi
Steamed Halibut, Shiitake Mushrooms, Soy Onion Vinaigrette

Macrobiotic Composition
Braised Pork Belly, Braised Daikon, Hot Mustard

Muscovy Duck Breast, Red Wine, Escargot Risotto
The Dining Room at Repast

Banana Pecan Bread Pudding, Rum Sauce
Japanese Style Cheesecake

Terrine au Chocolat, Japanese Sea Salt 		 

Great Chef de Partie Opportunity in Chicago
Shrimp, Scallion, and Lemon Risotto from Chef Linton Hopkins of Restaurant Eugene - Atlanta, GA
StarChefs.com will soon be tasting in Hawaii, The Carolinas, New England, and New York. Want to nominate someone? Do it here!
The Culinarian: A Kitchen Desk Reference
by Barbara Ann Kipfer
John Wiley & Sons
October 2011
   
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