Trio of seafood (grilled shrimp, seared scallops, friend oyster, 10 ounce Angus prime tenderloin steaks with potato medley roasted carrots and asparagus, chocolate and salted caramel mouse mini-torts for dessert. I’m the Executive Chef of a Franciscan Mission and we do mostly casual stuff, but once every blue moon we get to have some fun. PS: the dude in the pic is my lead line guy. I’m very camera shy so…
by thatredheadedchef321
12 Comments
Looks fantastic – great plating and presentation, would devour each of those plates and ask for seconds.
Nice work chef!
Great presentation. Looks absolutely delicious!
Is the seafood in tart shells?
Well done chef
Looks amazing. You should be proud!
Mmm cylinders
Looks great, except the garnish on the rim of the plate. The rim is sacred. It should not be garnished. Especially with gradiating dots of sauce. If you want to plate it like that, with that much negative space, just get bigger/different/rimless plates.
Edit: I also don’t like that the scallops are only cosmetically seared. Should always sear both sides, though I understand this choice logistically especially if you guys were crunching. It’s more than just for looks, the Maillard effect changes the food itself to be more tasty on a chemical level. So in a sense that scallop is only 50% as delicious as it could be.
Besides that, very yum!
Looks wonderful chef
I love that the seared scallops just look like your plugs but cooked. 🤭
That’s fuckin Clawgrip from SMB2
Edit: frfrfr, this is a gorgeous plating.
Great job chef. Solid plating, simple but elevated dishes. Keep killing it.
Dirty rims everywhere. So sad