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In Episode 5 Master Chef Dave Ciminelli takes us Down Under for an Australian adventure. This Aussie-inspired dish is Kangaroo Filet, Tofu, and Australian Barramundi fish dusted with pulverized seaweed paper, dried orzo power and mustard seed, flash fried with Spätzle, and served in a [...]
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Master Chef Dave Cinimelli’s second dish, his first dish was the Wild Goose Breast Salad, is a Sunny-side Quail egg and hornworm tempura served in a rabbit sausage sauce. The hornworm, mealworms, and quail egg were all deep fried in tempura.
The first of five dishes, and episodes, by Dave Ciminelli was a Wild Goose Breast Salad poached in chicken au jus and blended with caramelized root vegetables, asian spice, mayo, and served on a friend pita sculpted with roasted garlic and artichoke.