A simple but beautiful dish. I was really happy with the results and that's not often for me.
It's funny, the inspiration for the foam came from a show called "Kitchen Confidential" and it works well.
The scallop was pan seared in a wood burning oven. The wood oven was a nice touch because it allowed me to get a nice smoky flavor into the meat while also getting a nice crusty sear.
The foam was flavored with cream, chicken stock, madras curry, tumeric, Tahitian vanilla bean, and agave syrup.
1 comment:
I believe you have alot of talent, but I have not tasted your food. Your platings look nice but If I were you I would refine them even more by being more precise with my cuts and plate saucing. A suggestion to you would be to stay away from using gelee in a bulky plate setting. If you use it the cubes must very small and used sparingly. EXECUTIVE CHEF IN PHOENIX, AZ. GOOD LUCK YOUR ON THE RIGHT TRACK.
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