Romaine Lettuce with herb Macadamia cheese. This dish was developed by Chef Helen Castillo for our student’s last dinner.
Chef Helen picked the first course. She developed this delicious and light salad composed of Romaine Lettuce, delicately massaged with a light citrus vinaigrette. The leaves were piled on top of each other and finished with a quenelle of herb Macadamia cheese. The cheese was of course delicious and full of flavors. The herbs fresh and nicely complementing the vinaigrette and the Romaine Lettuce.