TED DUBOISE

In 1984 I went to New York. I visited a restaurant in South Street Seaport. They had an entree that was a white cream sauce with ham and served with asparagus. It was delicious... After working in an Italian restaurant as a Kitchen Manager, I decided to try to recreate that dish. It took several years and several iterations, but in 1995 I finally had developed the recipe of a creamy, cheesy sauce that I was pleased with.