Lemon Vinaigrette/ Reduced Blueberry/ Cilantro Herb/ Red Pepper Harissa/ Seared Chicken Breast/ Bed Of Linguini.
by ttimetony
9 Comments
christador
It’s somehow strangely perfect. Nicely done!
D4wnR1d3rL1f3
I like it, i personally believe that a lot of chefs take themselves WAY too seriously, this dish is playful and might even be poking fun at overly composed dishes. Although (oil and garlic?) long pasta on a plate is slightly questionable.
mrcatboy
Oh my what a riot of color. It’s absolutely beautiful!
zestylimes9
I do like your idea and that pic looks cool. But, that’s not going to be enjoyable to eat.
There’s not enough of the sauces to compliment the amount chicken and pasta.
lordpunt
Ye pasta was a bad choice
omghooker
I love that’s an actual dinner sized portion
EmergencyLavishness1
The chicken looks like it could do with a few minutes less cooking.
No need to say red pepper harissa. Harissa is made with red peppers. It’s like saying ATM machine. It’s a tautology.
I’d also pick one herb, and use that in the sauce and garnish. You’ve got the devils herb in the sauce, then fresh parsley, dill and oregano(?) on top. Just pick one, or make a salsa verde with a blend of them all.
Maybe even use that herb blend as the sauce for the pasta?
All that aside, I’d give this a red hot go
taint_odour
Really pretty but I cannot imagine enjoying lemon, blueberry, harissa, and cilantro with fennel frond, parsley and oregano stem. You could add more sauce to the pasta so it would eat better, and back off on the time since you pushed your chicken over. The tomatoes could be roasted as raw sliced cherry tomatoes in February is kinda meh.
snoopwire
What a great plate. Of course other commentators are correct that it’s too dry though. Nothing adding a pan sauce or lots of evoo can’t fix. Will make the painting harder but you seem to have that skill in spades!
9 Comments
It’s somehow strangely perfect. Nicely done!
I like it, i personally believe that a lot of chefs take themselves WAY too seriously, this dish is playful and might even be poking fun at overly composed dishes. Although (oil and garlic?) long pasta on a plate is slightly questionable.
Oh my what a riot of color. It’s absolutely beautiful!
I do like your idea and that pic looks cool. But, that’s not going to be enjoyable to eat.
There’s not enough of the sauces to compliment the amount chicken and pasta.
Ye pasta was a bad choice
I love that’s an actual dinner sized portion
The chicken looks like it could do with a few minutes less cooking.
No need to say red pepper harissa. Harissa is made with red peppers. It’s like saying ATM machine. It’s a tautology.
I’d also pick one herb, and use that in the sauce and garnish. You’ve got the devils herb in the sauce, then fresh parsley, dill and oregano(?) on top. Just pick one, or make a salsa verde with a blend of them all.
Maybe even use that herb blend as the sauce for the pasta?
All that aside, I’d give this a red hot go
Really pretty but I cannot imagine enjoying lemon, blueberry, harissa, and cilantro with fennel frond, parsley and oregano stem. You could add more sauce to the pasta so it would eat better, and back off on the time since you pushed your chicken over. The tomatoes could be roasted as raw sliced cherry tomatoes in February is kinda meh.
What a great plate. Of course other commentators are correct that it’s too dry though. Nothing adding a pan sauce or lots of evoo can’t fix. Will make the painting harder but you seem to have that skill in spades!
Bravo.