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All are original creations of John Gargone.
One of the highest complement John ever received was when he was preparing these unusual
pate specialities for a sunday brunch in california and children as young as 7 years old would come back for seconds.
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| Hawaiian Luau at Harbor Springs |
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| Brunch in Palm Springs Calif. |
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| Buffet in Baton Rouge, New Orleans |
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| Turbot mousse with pine nuts in knori, scallop mousse in spinach pasta and salmon mousse |
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| Medallions of trout choid froid |
Food Art Links
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| Pork Loin Gallantine with Truffled Tenderloin Espanole Choid Froid |
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| Breast of veal gallantine with, pistachio, tounge and truffles, burgandy choid froid |
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| Truffled tenderloin of pork , wraped in caul with truffles and espanole choid froid. |
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| Sculpted Butter water skier with poached medallions of salmon |
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| Salmon Mousseline. Scallop Mousse in Knori and Black Sole Mousse in Spinach Pasta |
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| Rock cornish game hens, mandarin orange glace |
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| Bread horn of plenty with aged brie, montery jack, smoked gouda, and white cheddar |
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| Aged brie, double creme camembert, goat cheese in ash, sharp cheddar and Jack |
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| Baked bread plaque with brie, port salute, goat, edam and provolone cheese |
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Food Art; Garnishing Food made easy
Contact Chef Gargone at 760-836-0237
© Copyright 1996 - 2010 Food Art; Garnishing Made Easy All Rights Reserved
"Food Art, Garnishing, made easy, classes, education, teaching, new, garnishes, fruit
carving, butter, Ice sculpture, chocolate, vegetable, cheese, melon, fruit, sugar, salt, carvings, edible, flower, arrangements,
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