{"id":7263,"date":"2015-02-06T12:05:30","date_gmt":"2015-02-06T19:05:30","guid":{"rendered":"https:\/\/somimag.com\/?p=7263"},"modified":"2015-02-06T12:07:14","modified_gmt":"2015-02-06T19:07:14","slug":"chefs-table-cafe-bonjour","status":"publish","type":"post","link":"https:\/\/somimag.com\/chefs-table-cafe-bonjour\/","title":{"rendered":"CHEF’S TABLE – Caf\u00e9 Bonjour"},"content":{"rendered":"<\/a>

CHEF <\/b><\/span>Ernst Pierre
\n<\/span>RESTAURANT<\/b><\/span> Caf\u00e9 Bonjour
\n<\/span>6222 South Dixie Hwy <\/span> | <\/span> 305.665.6261<\/span><\/p>\n

FACTS<\/b><\/span> A Bahamian native of Haitian descent, the chef received his culinary training at Ferry State College in Michigan.\u00a0 <\/span>He has worked with Ahmed & Veronique Youbi for the past two years.\u00a0 <\/span>The French caf\u00e9 has now been open for six years on US 1.<\/i><\/p>\n

SOMI<\/b> kitchens
\nRecipes from our Town Center Chefs<\/p>\nSALADE DE POIRE & ROQUEFORT\n

INGREDIENTS<\/b><\/span> Serves 2
\n<\/span>Ingredients for two servings:
\nHead of lettuce or baby greens, torn in bite size pieces
\nSliced tomato
\n1 pear cut in half and poached
\n5 ounces of Roquefort cheese or any blue cheese
\n1\/4 cup of sugar
\n1\/4 cup white vinegar
\n1\/4 cup walnuts halves
\n1\/3 cup olive oil
\n3 teaspoons Dijon mustard
\nFresh black pepper \/ salt to taste
\nEndive leaves for garnish<\/p>\n

Preparation:<\/b><\/span>
\n<\/span>Skillet over medium heat, add \u200aup of sugar with walnuts.
\nCombine gently until sugar melted and caramelized the nuts.
\nRemove and break walnuts into pieces.
\nRepeat operation for poached pear.
\nBlend olive oil, vinegar, mustard, salt & pepper.<\/span><\/p>\n

On a plate, layer the lettuce, place cheese in endive, slices of tomato, pour dressing, sprinkle walnuts, place the pear while still warm on the top of the salad.<\/span><\/p>\n

Bon Appetit!<\/span><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

CHEF Ernst Pierre RESTAURANT Caf\u00e9 Bonjour 6222 South Dixie Hwy | 305.665.6261 FACTS A Bahamian native of Haitian descent, the chef received his culinary training at Ferry State College in Michigan.\u00a0 He has worked with Ahmed & Veronique Youbi for the past two years.\u00a0 The French caf\u00e9 has now been open for six years on<\/p>\n

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