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    Culinary Plating

    Pork belly on polenta w. Toasted walnut, scallion tops & brown ale & stock reduction / Butter poached sweet corn doused in chili infused olive oil, toped with a cilantro/feta cheese crema

    Pork belly on polenta w. Toasted walnut, scallion tops & brown ale & stock reduction / Butter poached sweet corn doused in chili infused olive oil, toped with a cilantro/feta cheese crema

    by water2wine

    View 6 Comments

    6 Comments

    2. water2wine on

      So things I’m aware of already:

      Plate should have been a color that allows for both pale and sharp colors to contrast and stand out, but I’ve got no such plates, my arsenal is pretty much black and white at the moment unfortunately.

      I know the polenta is a bit rough – I haven’t found a way to keep my food warm and prep mashed foods in a way where I can pipe them and time the other ingredients yet and this coagulates so fast.

      The corn could have had better knife work – First time doing corn ribs and them suckers is tricky to cut nicely lol

      Alright let me have it.

    3. orbtl on

      I feel like the dots of crema on the corn are a clear example of where “being fancy” comes at the cost of how something eats. If I’m going to have elotes (which it seems like the corn element is clearly a take on), I want those flavors in every bite. You either need to slather it in the crema and then do your best to make it look nice by garnishing with interesting garnishes (think chive blossoms, finger lime, and cilantro as an example), or you need waaaaaaaay more dots of crema. 90% of the bites a guest will take will have no crema and will just be overcooked corn without sauce, cheese, or cilantro.

      I also think if you create a deeper, more defined large dimple in the polenta, you should be able to contain the puddle of sauce in there so that it isn’t running all around half the plate. OR, if you were intentionally trying to cover half the plate in sauce as a kind of yin-yang style, then make that more clearly intentional by not having any of the sauce on top of the polenta, which appears to have run down the polenta’s side, making it look messy.

      ​

      All of this is nitpicky, it looks fucking delicious.

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