ironchef
Executive Chef
Decided to run the same dish as in the other thread, but as an appetizer. I rather do appetizer or smaller, demi-sized portions because as a diner, you get to taste a dish but not get sick of it. When I eat out, especially at a place that I've never been before, I like to try as much things as possible. If they have degustation menus, that's great. If not, I like to order a lot of appetizers so that I can sample as many dishes as I can. If I had it my way, my menus would be all tasting menus, similar to places like Tru, Alinea, and Moto. But I digress.
The only change was that I added some micro shiso to accentuate the corn sauce. The corn that we got in today was much more yellow than on Tuesday, so it yielded a sauce with a much more vibrant color. The other thing about plating smaller portioned dishes is that it's much easier to create elegant presentations. Sometimes with entrees, it's hard because you have to pack on so much food onto the plate.
Pan Seared Atlantic Diver Scallops
Sweet Corn Sauce, Shaved Black Truffle, Micro Shiso
The only change was that I added some micro shiso to accentuate the corn sauce. The corn that we got in today was much more yellow than on Tuesday, so it yielded a sauce with a much more vibrant color. The other thing about plating smaller portioned dishes is that it's much easier to create elegant presentations. Sometimes with entrees, it's hard because you have to pack on so much food onto the plate.
Pan Seared Atlantic Diver Scallops
Sweet Corn Sauce, Shaved Black Truffle, Micro Shiso
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