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.
Thursday, March 4, 2010
Deep Plate - My Latest Goofing Around
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.
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.
Lordy, Son!! Goofing around??
ReplyDeleteAnd Monet daubed a bit.
Ooh, I bet they all loved this one. Looks fab.
ReplyDeleteOn second look at the heart salad, I was thinking of other ways it could be plated. I just realized I haven't seen too many meat dishes with height, even when thinly sliced like this (thinly sliced meat would more often be scattered all over the plate). But then I thought that would be messy and flat. But then again you don't need to be stressed out with making yet another edible container, lol :)
I'm so glad the heart dish is successful for you. You've certainly made it tempting and beautiful. (I just get the food on the plates.) Your dishes are gorgeous and I know scrumptuous. Come visit when you get a nanosecond of time!
ReplyDelete