Without the sunchokes, aka Jerusalem artichoke, also known as fartichokes, or as I like to call it, Satan’s side dish.
Some people have a strong reaction to the inulin in sunchokes, resulting in spectacularly awful effects on the digestive system. I’m honestly surprised when I see Jerusalem artichoke on a foodservice menu. Sure, this reaction doesn’t happen to everyone, but people who are trying sunchokes for the first time may unwittingly be ingesting something that will unleash hell on their bowels. Copious gas, painful cramping, explosive diarrhea. It’s not something I would ever put someone through.
So, yeah, I would replace the sunchokes with something else. 🙂
RxHotdogs
I will say that’s a flawless sear/crust. The colors are a little lacking but the crust makes up for it.
thatsmycompanydog
I would agree with the other comment challenging the composition of the dish itself. Not due to diner intestinal distress necessarily, but because you have a white/brown piece of chicken, a white/brown piece of gnocchi, and a brown sauce, then have chosen to make the vegetables a white puree and some brown mushrooms. All the microgreens in the world aren’t going to visually liven up that plate of white and brown.
Composition aside:
* The nest of microgreens feels tacked on instead of purposely placed, and the other green bits look literally thrown on.
* Personally, I don’t want my puree being the dam that holds up a pool of jus; a ramiken is conventional for a reason.
* The choice of plate, which looks like it’s almost a pasta dish, feels odd. Your parisian gnocchi isn’t saucy, and your chicken needs to be eaten with a knife; a flatter plate makes more sense.
* I recognize that the long log of gnocchi is a stylistic choice. But it looks a lot like the chicken breast. If you want to find a way to play with the twinning, that could be interesting. Otherwise, I’d cut one of them differently so they are more visually distinct.
* I’m finding the breast confusing. I think it was a bone-on skin-on chicken breast, and then you cut the meat off after cooking? That’s nice, but the clean line on one side and the small breast also kind of makes it look like you cheaped out and cut the breast in half?
** If that’s not the case: consider presenting the chicken so that the cut doesn’t make you look cheap.
** If that IS the case, but it’s a multi-course meal and “half a chicken breast” is reasonable in the grand scheme of things, then I would reduce the amount of everything else: This is now a chicken course, not a pasta course—the chicken is the star, and everything else is essentially garnish. You can probably get away with 3 small pieces of gnocchi, a dab of puree, and a single beautiful mushroom.
3 Comments
Without the sunchokes, aka Jerusalem artichoke, also known as fartichokes, or as I like to call it, Satan’s side dish.
Some people have a strong reaction to the inulin in sunchokes, resulting in spectacularly awful effects on the digestive system. I’m honestly surprised when I see Jerusalem artichoke on a foodservice menu. Sure, this reaction doesn’t happen to everyone, but people who are trying sunchokes for the first time may unwittingly be ingesting something that will unleash hell on their bowels. Copious gas, painful cramping, explosive diarrhea. It’s not something I would ever put someone through.
So, yeah, I would replace the sunchokes with something else. 🙂
I will say that’s a flawless sear/crust. The colors are a little lacking but the crust makes up for it.
I would agree with the other comment challenging the composition of the dish itself. Not due to diner intestinal distress necessarily, but because you have a white/brown piece of chicken, a white/brown piece of gnocchi, and a brown sauce, then have chosen to make the vegetables a white puree and some brown mushrooms. All the microgreens in the world aren’t going to visually liven up that plate of white and brown.
Composition aside:
* The nest of microgreens feels tacked on instead of purposely placed, and the other green bits look literally thrown on.
* Personally, I don’t want my puree being the dam that holds up a pool of jus; a ramiken is conventional for a reason.
* The choice of plate, which looks like it’s almost a pasta dish, feels odd. Your parisian gnocchi isn’t saucy, and your chicken needs to be eaten with a knife; a flatter plate makes more sense.
* I recognize that the long log of gnocchi is a stylistic choice. But it looks a lot like the chicken breast. If you want to find a way to play with the twinning, that could be interesting. Otherwise, I’d cut one of them differently so they are more visually distinct.
* I’m finding the breast confusing. I think it was a bone-on skin-on chicken breast, and then you cut the meat off after cooking? That’s nice, but the clean line on one side and the small breast also kind of makes it look like you cheaped out and cut the breast in half?
** If that’s not the case: consider presenting the chicken so that the cut doesn’t make you look cheap.
** If that IS the case, but it’s a multi-course meal and “half a chicken breast” is reasonable in the grand scheme of things, then I would reduce the amount of everything else: This is now a chicken course, not a pasta course—the chicken is the star, and everything else is essentially garnish. You can probably get away with 3 small pieces of gnocchi, a dab of puree, and a single beautiful mushroom.