Cocoa-Rubbed Bison Tenderloin, Burnt Onion, Roast Beet, Cured Egg Yolk, Glazed Carrot

by SpeakEasyChef

5 Comments

  1. JawsDeep

    Burnt always throws me for a loop…why not charred or summtin….is people really out there sayin “ooo i want some burnt shyt”

  2. authorbrendancorbett

    Can always tell when it’s /u/speakeasychef posting! Looks great. My only curiosity is the dots – they look whimsical and fit the plate well, but I’m curious about the texture, if they are firm enough to stand but do they ‘smush’ nicely for eating?

  3. TwoPintsYouPrick

    Knew this was you again my man, always a pleasure to see your creations!

  4. pust6602

    I spent way too long trying to figure why/how that caramel balloon was floating there.

  5. Antbai11

    I’m loving the dots on the plate. Somehow their different shapes and curves make this dish super playful and fun.

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