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    Culinary Plating

    Petite Gochugaru Garganelli, whipped truffle ricotta moat, confit garlic cream sauce, black summer truffle, egg yolk jam, pea tendrils, garlic flower

    Petite Gochugaru Garganelli, whipped truffle ricotta moat, confit garlic cream sauce, black summer truffle, egg yolk jam, pea tendrils, garlic flower

    by grayson_fox

    View 17 Comments

    17 Comments

    1. diablosinmusica on

      It’s a very nice plate, but the color and texture of the pasta reminds me of grub worms for some reason. That’s probably just me being weird though.

      It sounds like it will taste amazing though.

    2. joross31 on

      Wow. You always put up the most beautiful dishes – both flavor wise and aesthetically. I love the creativity, technique, and care you clearly put into every dish, it is really inspiring. I wish I could cook like you!

    4. MykindaGoatVideo- on

      You managed to use French, Korean and Italian in the first three words of this post lol

    7. sonofa-ijit on

      Incredible work, but my god does this look like something out of the star wars universe

    8. Capable-Reach-3678 on

      Fuuuuuuuuuck me. I’m speechless. Just amazing. I’ve just had dinner and I’m starving now

    12. Panoramix007 on

      Nice plating but you have a huge finger print at 11:59!
      Better wipe those rims before expo run that

    13. NTFirehorse on

      Totally artistic and pretty, but at first glance I thought those were insect abdomens. What are they?

    14. count_no_groni on

      As a bartender, I don’t know what any of those words mean… but it looks amazing!

    15. Personal-Cress8308 on

      Multiculturalism at its finest! Bon appétit, annyeonghaseyo, and buon appetito!

    17. Vendetta2112 on

      The garganelli seem well made, but I can tell they are not seasoned, they seem to have nothing the eye can pick up. The pasta dough has flavor, but doo we not toss or season pasta?
      A sauce moat? Needless and pretentious wordplay.
      The truffles were nicely sliced and cut, but I question the amount and why they were even used on this dish.
      The “ricotta moat” and the garlic sauce are both dairy/cream based, right? Seems unduly complex when one sauce could combine the needed flavors in a single step.
      A “jam” is a very well defined term, hundreds of years old “a sweet confection thickened by using the pulp of the main ingredient, with the addition of sugar, cooked until thickened”
      Will the diner feel that the ” egg yolk jam” meets or falls within the accepted breadth of a “Jam” or will they feel that you’ve been overly creative in borrowing terms that don’t accurately describe the ingredient in the dish? I don’t have an answer, but we should always try to see (and eat) the dish from the customers perspective, and make and eat a demo plate.
      The pasta we can assume will have a predominant Korean chili flavor. But why? With such an expensive and delicate ingredient like the truffles, they don’t seem like they are shining as the center of the dish. Normally truffles are paired with something that will let them breathe, so we can really appreciate them, along with the presumably fine wine we will be drinking with the dish.
      But the Korean chili pasta will certainly not be conducive to either the wine or the truffles.
      I used to tell my externs and cooks not to needlessly “juxtapose hemispheres” just for the shock value, and this seems to remind me of that sentiment.
      You obviously have some great skills, and it’s never easy or perfect critiquing a dish by a picture. And it’s a nice picture, for sure.
      I’m sure most people will just say is cool, but you deserved more

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