Cool. Lose the mircogreens. I think sweet potatoes sound a bit less affected.
fattnessmonster on
2nd on potato rather than pomme. The puree could be smoother/shinier. You might say brassicas instead of ‘root veg’, or just Brussels. And I’d spread the micros out, in a bunch they really grab your eye and don’t look like a component, just a flourish.
ThermoNuclearPizza on
The drizzle is really messy and the micros are pointless. Maybe a little green apple yuzu slaw? Some bright and acidic could be wonderful to cut thru the smoke and fat and starch and umami.
You already have the sweet potato puree and the “syrup” (would call it a jus or a demi rather than a syrup unless it’s intensely sweet). Change the root vegetables for something brighter, more colorful and fresher. A blanched shaved asparagus with a pomelo vinagraitte, a braised celery, something like that. If you insist on keeping the veggies, make sure they do not look greasy on the plate.
Think about losing the microgreens. Whenever adding a garnish to a dish you have to first think whether or not it adds anything flavor or texture wise to a dish. If you cannot find an excuse other than color you should not put it on the dish.
5 Comments
Cool. Lose the mircogreens. I think sweet potatoes sound a bit less affected.
2nd on potato rather than pomme. The puree could be smoother/shinier. You might say brassicas instead of ‘root veg’, or just Brussels. And I’d spread the micros out, in a bunch they really grab your eye and don’t look like a component, just a flourish.
The drizzle is really messy and the micros are pointless. Maybe a little green apple yuzu slaw? Some bright and acidic could be wonderful to cut thru the smoke and fat and starch and umami.
I need to see a waterfall
It looks good but I see a few problems with it
Missing some acidity or a way to cut through the fat. All components are heavy and rich. Where does this go into a menu? Is it an entrée on a 3 course? It seems incredibly heavy to me, I would not be feeling well if I ate a soup and a dessert on top of this.
You already have the sweet potato puree and the “syrup” (would call it a jus or a demi rather than a syrup unless it’s intensely sweet). Change the root vegetables for something brighter, more colorful and fresher. A blanched shaved asparagus with a pomelo vinagraitte, a braised celery, something like that. If you insist on keeping the veggies, make sure they do not look greasy on the plate.
Think about losing the microgreens. Whenever adding a garnish to a dish you have to first think whether or not it adds anything flavor or texture wise to a dish. If you cannot find an excuse other than color you should not put it on the dish.