the new and improved iberico pork cheek with a sage/honey/balsamico glaze, sweet potato puree, reconstructed caponata, bell pepper gel and dried cavolo nero flakes
by LukeWarmWaffles
the new and improved iberico pork cheek with a sage/honey/balsamico glaze, sweet potato puree, reconstructed caponata, bell pepper gel and dried cavolo nero flakes
by LukeWarmWaffles
15 Comments
Sweet on sweet on sweet on sweet on sweet on sweet on sweet on sweet
Looks like a turd cut into medallions
I suppose “dried cavolo nero flakes” does sound a bit more exciting than “dehydrated kale.” What does the dried kale actually bring to the dish?
Better, well done chef.
Looks good chef, only thing I’d say is work on uniform thickness with the drizzle.
Edit: referring to the ‘beads on a string’ look of the thinnest parts of the drizzle.
There’s nothing about this I don’t like. Great improvement, excellent negative space and distribution. Glaze scatter is on point with the plate size and components. Rarely ever see someone fix a plate so quickly and adeptly.
Really cool to see the difference between this and your first plate, nice work!
Jackson Pollock on a plate.
I feel like the plate is to small
curious what reconstructed caponata means
Kinda reminds me of Ralph Steadman.
Could maybe go for a little more colour brightness, but that shit looks tight .
I think the plating is really cool but I have an urge to drag the caponata two inches to the left.
Still, very good chef!
That little sprig of parsley…sub finely chopped chives
I wouldn’t sell that. Dose look like a blob of mess. I’m sure if you re plated it, add herbs for garnish, and incorporate some heat in the dish it would be magnificent
There isn’t enough on that plate for that level of chaos. Tone down the sauce or add another element. Maybe a Succotash.