From: Executive chef/assistant general manager Daniel Fox, The Madison Club, Madison, WI. Yield: 1 serving. 1 slice ham 10 leaves raw spinach 3 basil leaves 3 slices zucchini (not cooked) 1 thick slice red bell pepper, charred* 3 balls of Crave Brothers Farmstead Classics Marinated Fresh Mozzarella Cheese (ciliegine balls) 1 6-oz. chicken breast, boneless, skinless, butterflied ½ cup bread crumbs to taste, salt and pepper Vegetable Saute: 1 tsp. extra virgin olive oil ½ cup ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.