September 14th, 2009
Cooking Technique: Poaching
Chef German Lam
German Lam has worked at the Ritz Carlton in Cleveland and Boston, the Chatham Bars Inn on Cape Cod and the Harvard Club in Boston.
Currently the head of Glam Foods, LLC, a self-described food coach and father of two sons, he teaches boys in a supportive atmosphere
and in the spacious setting of a professional restaurant kitchen. For more information about Chef Lam and his business: http://glamfoodsllc.com
Poached Scottish Salmon with Thai Basil & Lemongrass
Mediterean Olive Relish with Red Onions, Dill, Capers, Cucumber and Lemon
Trio Color Couscous with Toasted Almonds, Italian Parsley, Mint and Dried Cranberries .
Chef's Table Series
hosted at Blanchards Wine and Spirits in West Roxbury
Proceeds to benefit - Making Strides Against Breast Cancer
Tickets $40 per person
for more info and tickets: