Seared freshly foraged Maitake mushrooms over garden green cabbage seared in duck fat and garlix. Cabbage finished with aged sherry vinegar +s&p.
Corn Relish was sweated onion, caramelized (light) corn, greens and red bell pepper (small dice), garlic, tumeric, ginger, star anise, savory, thyme, chervil, Cajun 2-step, mushroom deglaze (shallots + white wine), Roma tomatoes (small dice).
Arugula micro greens topper
Cabbage functioned like a pasta/starch
Seared fresh Maitkake is very meaty and has a great Maillard reaction to develop deep flavors.
Corn Relish was savory and tangy.
My father had diabetes and I have a massive pork allergy (alpha-gal suck). These kind of dishes really lift the spirits sometimes.
Any feedback on the plating is much appreciated. I was attempting to build height with the cabbage as a base and allow the rest to follow. I appreciate your help.
by branchlizard
2 Comments
Do y’all have a ring mold/cutter around the 80+ mm size? The dish seems to have some hold to it. Try throwing down a ring mold, using a utensil (I use a spoon) to work it into the shape, and then top with greens. You can do a pooch in the middle or you can also play around with dispersing them. You can also freehand it and throw the dish into a crescent shape close to the rim of the plate then throw the micro greens (preferably dressed) in the alcove of the crescent. Not sure how refined you’re trying to make the dish.
With ingredients that lean towards earthy tones, no matter how high you stack them, there is always the possibility of it looking like a plain ol’ pile. Try the ring mold with the dispersed greens. Just a starting concept. Not a solution. Even if the consistency leads to it expanding after removing the mold, it could potentially still be cute if you go the crescent route. Take some bird’s eye photos if you try these options. These ingredients tend to spill on a flat plate. I come from fine dining with a splash of casual plating so I’m always feeling green in this respect lol. Not sure how refined you wish to make it. Keep it up, big dawg.
I’m not 100% on if it would fit your flavor profile, but with the idea of a ring mold being mentioned I immediately thought quail egg on top.