tomatoes • fried garlic • pickled mustard seeds • toasted sesame • chives • olive oil • black pepper
This is a vegan substitute for our veal carpaccio on our upcoming tasting menu featuring Berry Beef from Indiana. Check out their website to learn more about their sustainable, pastured beef and veal products.
https://ourhomeplacemeat.com/berry-beef/
I am the sous chef at The Bakers Table, a true farm-to-table restaurant in Newport, Kentucky. We write our menus based on the availability of produce grown in the Ohio River Valley. We focus on sustainable and responsible practices including preservation, waste reduction, and purchasing primarily from local producers.
To learn more about our special little restaurant, check out our website.
by lowboy_walkin95
8 Comments
This looks delicious 🤤 what did you do to season the tomatoes m?
When I first looked at it, I thought, “…This is a lot.” Too messy/too much…but then I kept staring, noticing more detail and placement and refinement, and my opinion changed entirely: this is stunning and gorgeous, and such a bright, beautiful replacement for carpaccio. The longer I look, the more care I see on this plate – just fantastic. I’d love to visit the restaurant and order this some day!
Sharp knife flex. Looks extraordinary.
I love an everything bagel with cream cheese and tomato. Had one this morning. So this sounds excellent.
And props for making a vegan sub dish that isn’t “sub” anything or trying to alchemize plants into cant-believe-its-not-animal. This is a celebration of the tomato just like carpaccio is a celebration of high quality meat and Im sure at least one or two guests who see this placed in front of their vegan dining companion will be jealous.
The only thing I could possibly want is a little more chive (or similar) for that green brightness (palate and palette). Maybe cut as longer sections, like an inch? (They look nice and thin)
That looks incredibly delicious, I’d just like a little more green, maybe in the shape of some arugula nestled in the middle.
Plating looks fantastic but what’s with the mustard *and* sesame?? I don’t get the flavour profile you’re going for, especially as a carpaccio. The fried garlic is already pretty bold but could add a delicious caramelized crunch which you wouldn’t get from just rubbing it on the plate — why not stick to the tomatoes, garlic, olive oil with perhaps oregano or basil?
A white plate would make it more pop. The plate doesn’t do justice to all the details
Cincy native- wouldn’t have expected to see one of our favorite places in town here! Can’t wait to stop in and try this, you guys do great work