What’s the green base? Some kind of asparagus puree?
Nitpicky, but I don’t like the sage covering the asparagus head or the base of the asparagus being peeled when you’re just serving such a short little spearlet
goaxealice on
Lovely presentation! Sounds delicious too.
SeptumGuy on
To me, the pork belly should be the star of the show. Maybe use a bigger piece, like 4oz-6oz, and have it in the middle offset with a bit of the puree cascading over the top. Beautiful vibrant colors though, and fantastic plate-up structure.
Bernkov on
Looks like a plate I got at The Lost Kitchen aka amazing. Keep up the good work Chef!
Chelseafc5505 on
The precarious positioning of this plate on the edge of the table makes me physically uncomfortable.
Looks and sounds delicious tho
Buck_Thorn on
Just a couple of thoughts: the speckled plate competes with the grated parm. Also, are those sage leaves fried and crispy? They look soggy in the photo but that could be just the way they photographed. (I see that you have already addressed the sage leaf that covers the head of that one asparagus spear)
6 Comments
What’s the green base? Some kind of asparagus puree?
Nitpicky, but I don’t like the sage covering the asparagus head or the base of the asparagus being peeled when you’re just serving such a short little spearlet
Lovely presentation! Sounds delicious too.
To me, the pork belly should be the star of the show. Maybe use a bigger piece, like 4oz-6oz, and have it in the middle offset with a bit of the puree cascading over the top. Beautiful vibrant colors though, and fantastic plate-up structure.
Looks like a plate I got at The Lost Kitchen aka amazing. Keep up the good work Chef!
The precarious positioning of this plate on the edge of the table makes me physically uncomfortable.
Looks and sounds delicious tho
Just a couple of thoughts: the speckled plate competes with the grated parm. Also, are those sage leaves fried and crispy? They look soggy in the photo but that could be just the way they photographed. (I see that you have already addressed the sage leaf that covers the head of that one asparagus spear)