Starter
Buffalo tartar with shallot and caper relish, fried quail egg, and crispy capers
Entree
Veal stock braised “Certified Angus Beer” short ribs with an apple demi glace over a turnip and Yukon Gold potato puree
Dessert
Hot Chocolate Souffle
The Cellar – Tustin
Great Taste Magazine 2013 March April Issue features Chef Seakyeong Kim and covers the Orange County restaurants and the professionals with resources, recipes, beautiful photos and many tasty tidbits.
