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GH Grant Haberstroh

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Culinary Baking & Pastry Projects

Culinary

17 dishes

Three shredded chicken tacos topped with guacamole, minced habanero pepper and cilantro, served with lime wedges on a white plate. — Chicken Tacos with Guacamole, Minced Habanero Pepper and Cilantro

Three chicken tacos topped with mango salsa and cilantro, served with lime wedges on a white plate. — Chicken Tacos with Mango Salsa and Cilantro

Orange curry garnished with chopped herbs beside white rice on a white plate on a wooden surface. — Curry with Rice

Three oysters on the half shell on crushed ice, with ramekins of cocktail sauce and mignonette, lemon wedges and pickled red cabbage. — Oysters on the Half Shell

Eight poached shrimp arranged in a ring on crushed ice around a ramekin of cocktail sauce topped with horseradish, with two lemon wedges. — Shrimp Cocktail

A platter of smoked salmon slices and cubes of smoked white fish with a cup of whipped spread, capers, diced red onion, lemon and a fan of grilled crostini. — Smoked Fish Board

Six rectangles of pressed sushi on shiso leaves arranged in a circle on a black plate, each dusted with chilli and sesame, over a swirl of dark glaze. — Pressed Sushi on Shiso

A sliced maki roll topped with avocado, orange roe, pink crunch and drizzles of orange and pale green sauce, with wasabi and pickled ginger. — Maki Roll

A stacked round of rice, avocado and diced tuna topped with microgreens and drizzled aioli, ringed by pale chips dusted with chilli. — Yellowfin Tuna Poke

A sliced maki roll fanned across a green plate, draped in avocado with dots of orange sauce and chives, over a zigzag of dark sauce. — Avocado Maki Roll

A coconut-crusted haddock fillet on a bed of yellow lemon rice in a white bowl, with chopped parsley and two lemon wedges. — Fried Coconut Haddock with Lemon Rice

Chicken caprese flatbread on a black plate, covered in melted cheese, striped with balsamic glaze and piled with microgreens. — Chicken Caprese Flatbread

Sliced grilled chicken with dark grill marks fanned over romaine lettuce with croutons and cracked pepper. — Grilled Chicken Caesar

A toasted English muffin layered with bacon and a poached egg, coated in hollandaise and dusted with paprika, topped with a parsley leaf. — Bacon Eggs Benedict

Pieces of fried chicken in a glossy orange glaze, scattered with sesame seeds and chilli flakes, on a floral-rimmed plate. — Orange Chicken

Glazed orange chicken served over white rice in a bowl with sliced green chillies, scallion and cilantro. — Orange Chicken Bowl

A bowl of fried rice with chicken, broccoli florets, peas and scrambled egg. — Chicken Fried Rice

Baking & Pastry

7 dishes

Large golden cookies studded with chocolate chips and colorful candy pieces on a white plate. — M&M cookies

Three cinnamon-sugar apple cider donuts on a floral-rimmed plate on a wooden board. — Apple Cider Donuts

Five thick chocolate chip cookies stacked on a white plate on a wooden counter. — Chocolate Chip Cookies

A tall slice of layered chocolate cake with coconut-pecan filling between the layers and piped chocolate frosting on top. — German Chocolate Cake

A round coiled croissant dusted with powdered sugar, plated over stripes of chocolate and caramel sauce. — Croissant

A round slice of tiramisu dusted with cocoa and topped with a mint leaf on a square white plate. — Tiramisu

A poached pear with a mint sprig beside a scoop of vanilla ice cream and a curled tuile, over chocolate and caramel sauce. — Poached Pear

Projects and competitions

2 photos

Deerfield Fair

Click to enlarge images.

Whoopie pies displayed with a blue First Premium ribbon and an entry tag at Deerfield Fair. — Whoopie pies

Holding the whoopie pie entry and a blue First Premium ribbon beside the display cases at Deerfield Fair. — At the fair

GH Grant Haberstroh — culinary portfolio