Chef's Table - September 27, 2012

Nathan, Devon and Resti created a six-course meal that was big on fall-harvested vegetables and fruit (five of the courses featured apples). They served a dozen guests, invited to join Liaison's chefs in critiquing each course and the overall presentation and creativity of the meal.

The entree for the evening: Braised stuffed veal breast,
served with a warm Brussel sprout salad and root vegetable chips,
placed on top of a scallion mousse. 

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