Like I need one more thing on my plate! I recently started following the Bauscher blog where they run a monthly event in which chefs create dishes to accentuate their dishes. To me the challenge is to not just throw something on the dish but to plate in a way that works in conjuction with the dish to elevate the experience. Here are two attempts on March's plate:
From my new menu - Blue Corn Pork Belly Taco (blue corn tuile, sous vide pork belly, salsa fresca, crema avocado).
I like this pic better but it doesn't show the plate as well.
And you'll recognize this as my recent heart salad.
Swiss Alps Bakery – Albuquerque, New Mexico
4 days ago