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I've been in the F&B industry for over 17 years. Managing various upscale restaurants across Southern California and have had the pleasure of working with some of the top chefs in the industry today.
Prosciutto Wrapped Melon Balls
One of my personal favorites. I use cantaloupe and drizzle with a balsamic reduction. It is always a hit.
3 users found this review helpful
Jan. 20, 2010