Looks great, the only thing I would have changed was not pickling the watermelon radish. I feel that you lost a lot of its vibrancy when you pickled it.
I personally like to give mine a quick brushing with a honey xeres vinaigrette then use them as my garnish. They keep their beautiful color and get that lil bit something extra from vinaigrette.
limerickdeath on
Beautiful, although personally not a fan of large strips of lemon zest. Some microplaned around the plate would garnish and flavor the dish more effectively.
professorjellyjam on
I was hoping this was the beet steak guy from the other day, because he took all the advice with a full and open heart and this looks like an amazing update from his plate. Anyways this is stunning I kinda like the way the radish has become a more muted color through pickling, helps the sunset color scheme and looks stunning next to the green! This is beautiful to me and I’m just a person with a tummy so I am no pro I just think it looks great
Artemis_Understood on
Been lurking this sub awhile. I see a lot of plates on here that look great, but as a layman I always find the giant sprigs of herb pretty off putting. Like I would never eat that dill, it’s way too much. And so I guess I kind of question, if something is going to be on a plate and not be eaten, should it really be there?
One other comment… again, this dish *looks* great, but… I’m a guy who loves roasted beets, but that’s a lot of beets. Texturally, I like beets when they’re contrasted with with other stuff. I’m just a Joe Schmo, not a chef, but that’s my two cents.
ClearSkiesCuteThighs on
this a stunning assemblage, but i feel that a smaller plate would be helpful as the amount of empty space here goes beyond “elegant use of negative space.” obviously gorgeous though and i’m sure it tasted great!
dr_paradis on
Look tasty! Very nice presentation!
danastybit on
Plating is next to perfect. Could cut it finer and do some kind of vegan tartar out of the idea. When you say cream, is it dairy? Because it could be a vegan banger without.
SuccessfulProcedure7 on
I find this plating and flavor combination to be pretty inspiring. Thanks for posting.
barcwine on
1) where are the shallots?
2) sauce:needs sauce ratio is way off. The dots are pretty, but not adequate for that much beet. Would be better with a pool of the sauce somewhere on the plate and the dots in a strategic art location.
FloralRay on
I personally love the large plate. I think it gives the dish an existential feeling. However, the glaze on the edging of the plate naturally draws the eye to the the middle of the plate, I would move the food center and play with circular dotings around the food – from an artist and not a chef.
10 Comments
Looks great, the only thing I would have changed was not pickling the watermelon radish. I feel that you lost a lot of its vibrancy when you pickled it.
I personally like to give mine a quick brushing with a honey xeres vinaigrette then use them as my garnish. They keep their beautiful color and get that lil bit something extra from vinaigrette.
Beautiful, although personally not a fan of large strips of lemon zest. Some microplaned around the plate would garnish and flavor the dish more effectively.
I was hoping this was the beet steak guy from the other day, because he took all the advice with a full and open heart and this looks like an amazing update from his plate. Anyways this is stunning I kinda like the way the radish has become a more muted color through pickling, helps the sunset color scheme and looks stunning next to the green! This is beautiful to me and I’m just a person with a tummy so I am no pro I just think it looks great
Been lurking this sub awhile. I see a lot of plates on here that look great, but as a layman I always find the giant sprigs of herb pretty off putting. Like I would never eat that dill, it’s way too much. And so I guess I kind of question, if something is going to be on a plate and not be eaten, should it really be there?
One other comment… again, this dish *looks* great, but… I’m a guy who loves roasted beets, but that’s a lot of beets. Texturally, I like beets when they’re contrasted with with other stuff. I’m just a Joe Schmo, not a chef, but that’s my two cents.
this a stunning assemblage, but i feel that a smaller plate would be helpful as the amount of empty space here goes beyond “elegant use of negative space.” obviously gorgeous though and i’m sure it tasted great!
Look tasty! Very nice presentation!
Plating is next to perfect. Could cut it finer and do some kind of vegan tartar out of the idea. When you say cream, is it dairy? Because it could be a vegan banger without.
I find this plating and flavor combination to be pretty inspiring. Thanks for posting.
1) where are the shallots?
2) sauce:needs sauce ratio is way off. The dots are pretty, but not adequate for that much beet. Would be better with a pool of the sauce somewhere on the plate and the dots in a strategic art location.
I personally love the large plate. I think it gives the dish an existential feeling. However, the glaze on the edging of the plate naturally draws the eye to the the middle of the plate, I would move the food center and play with circular dotings around the food – from an artist and not a chef.