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    Culinary Plating

    Spanish cuisine wine pairing dinner R&D

    In order,

    Canapes:
    Manchego Croquettes
    Crostini, Swordfish, Aioli, Piquillo peppers

    1st course:
    Scallops Romesco Crispy jamon serrano Razor clam meat

    2nd course:
    Roasted bacalao
    Cocido puree (soffrito, chorizo, garbanzos)
    Chorizo, potato, garbanzos, tomato concasse
    Mojo verde

    3rd course:
    Galician striploin
    Olive oil poached potatoes
    Glazed carrots
    Shimeji
    Pearl onions
    Rioja jus

    by PinoyChefDownUnder

    View 4 Comments

    4 Comments

    2. BostonFartMachine on

      Nice work. I’m not typically a fan of inedible garnishes or garnished with items not in the food. Is the black rice in the croquettes? I would consider making a black rice cracker for laying them on. Cooked rice, puree, dehydrate, flash fry. Could be a nice textural component aside from the croquettes.

      The jus in pic 4 needs work. Does not at all align with the other dishes and especially the plate it is on. It appears rather thin and dull perhaps due to the plate color. It could be reduced a bit or blitzed with some xanthan to tighten it up a touch. Very few critiques otherwise.

    3. Just_Tamy on

      As a Spanish chef this screams a lack of understanding of the cuisine you’re cooking, uncanny deconstructed food that doesn’t make much sense at all. I’m not sure what your background is but you can’t deconstruct things you don’t know well, it ends up being a faux nice disaster if your try.

      The dishes look mostly alright though you need to work on your sauces, purées and meat cause they are definetly bringing everything down with them.

    4. Chefmeatball on

      I: The manchego croquettes look solid, that swordfish is a massive looking slab of meat. The black rice is completely unnecessary on this plate

      2: good sear on the scallop. I can’t really see how the razor clam ties in to this dish. Your romesco is way too heavy for this dish and watercress (?) doesn’t tie to the dish as a garnish

      3: that is not a puree. That looks gritty as all heck. Based on the description, the grits and the potato, chorizo, and chickpea blend sound redundant in flavor profile. Ditch the puree and this should look nicer on the plate. Ditch the red pubes on top

      4: that is a brown plate of food. Tighten your jus up. If you’re going to cut a steak for someone, it has to be beautiful. This either way too long or was over cooked. The radish and pea sprout do not belong, the 3 mushrooms seem like an after thought. Your potato has good color and looks good and crisp. I’d serve it as a meat and potatoes course

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