Red beet puree and baby beets with yellow microgreens, poached salmon topped with saffron salmon mousseline, salmon ceviche on compressed yellow watermelon and corn disk, cured and smoked salmon belly with horseradish panna cotta.
Red beet puree and baby beets with yellow microgreens, poached salmon topped with saffron salmon mousseline, salmon ceviche on compressed yellow watermelon and corn disk, cured and smoked salmon belly with horseradish panna cotta. Jill Wendholt Silva
Red beet puree and baby beets with yellow microgreens, poached salmon topped with saffron salmon mousseline, salmon ceviche on compressed yellow watermelon and corn disk, cured and smoked salmon belly with horseradish panna cotta. Jill Wendholt Silva
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The daily dish on Kansas City's food and drink scene

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July 30, 2014 5:37 PM

JCCC culinary team wins ACF National Student Team Championship

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