Iberico Secreto, Sweet Potato, Black Mole, Coconut Creamed Greens, Rioja Jus

by SpeakEasyChef

3 Comments

  1. I like it, though I might have tried some other presentation for the mole over a second quenelle, just to vary it up.

  2. Nice cook on the pork. Perhaps consider moving the creamed greens elsewhere to show the nice cuts on the mole and potato. Perhaps a clever small textural garnish that elevates the flavor here, I lack for a good suggestion in the moment, apologies. Solid plate.

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