Seared pork loin, shaved fennel and chili salad with sautéed greens( I don’t actually know what they are) and fennel flowers
by Altruistic-Wish7907
4 Comments
dathomasusmc
There is a LOT of empty space on that plate. I’m also not entirely sure that design on the plate is helping your cause. I think less plate and a garnish with a splash of color would help.
BookkeeperButt
Plate is too big and the color pattern contrasts weirdly with the food. The sauce is too thin. It could use some height in the food arranging. The green herb on the loin looks out of place. The way the food is arranged around the sauce with that plate pattern is boring and visually unappetizing.
agmanning
Get that on a white plate and most of its issues go away.
chychy94
The plates pattern takes away from the dish, however I think it’s nice. I would watch your pork temp so it isn’t over. And the fennel should be a bit brighter and crisper. I usually shock them in acidulated ice water. But for me being critical of food, this is pleasant.
4 Comments
There is a LOT of empty space on that plate. I’m also not entirely sure that design on the plate is helping your cause. I think less plate and a garnish with a splash of color would help.
Plate is too big and the color pattern contrasts weirdly with the food. The sauce is too thin. It could use some height in the food arranging. The green herb on the loin looks out of place. The way the food is arranged around the sauce with that plate pattern is boring and visually unappetizing.
Get that on a white plate and most of its issues go away.
The plates pattern takes away from the dish, however I think it’s nice. I would watch your pork temp so it isn’t over. And the fennel should be a bit brighter and crisper. I usually shock them in acidulated ice water. But for me being critical of food, this is pleasant.