Download PDF Recipe Pork Tenderloin Medallion with Yukon Gold Potato and Corn Toss, with L8 Harvest Vinegar Apricot Butter Chef Mark Picone Stock Photo, Not the Chef's Plating Serves 4 1 ea pork tenderloin, cleaned and cut into medallions 15 ml sage, fresh, chopped Olive oil Salt, freshly ground pepper 1. Season medallions with olive oil,…
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Grilled Peach Salad with Hazelnuts and Minus 8 Micro Sprouts
Presentation by food stylist Grilled Peach Salad with Hazelnuts and Minus 8 Micro Sprouts Chef Mark Picone, Serves 4, Download Printable PDF This is an appealing way of incorporating a warm, grilled fruit into the salad course Hazelnuts are a natural flavour boost to both the peaches and sprouts. Ingredients 2 – 4 peaches, washed and cut…
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salmon and Asparagus
Mark Picone Culinary Studio
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