Heritage pork shoulder presse. Apple butter. Apple-pomegranate salad. Hard roasted squash. Candied walnut.
by RedBirdCollective
6 Comments
2730Ceramics
This is a lovely dish. The colors and textures are great. Looks like apples and pomegranates, pecans and squash all play a role here…it really is fall-y. I’d eat the cr*p out of that. Struggling to find something to criticize – the pile of nuts feels a like it would be a bit much. The plate isn’t really doing the food many favors, but that’s a personal aesthetic choice.
And of course the dice on the chives isn’t perfect. ;). This stands out against the perfect apple brunoise.
RedBirdCollective
Thank you for the comments! Fair. Chives were a rush job as this was a first take for tasting sake. Also backed off on the qty of walnuts and apple butter on the final version for more harmony. Added persimmon vinegar to dress the apples and walnuts on the final go. Would absolutely make a version of this again. Cheers!
Aequitas123
What’s the base sauce on the left? And it looks like it may have broke on the left side or was there an oil drizzle?
anonymgrl
Is the apple pomegranate salad acidic or spicy?
jnyrdr
don’t let r/kitchenconfidential see those chives lol. looks tasty, i guess i’d plate it with the squash puree underneath to hold the glaze/pan sauce from the pork, but doesn’t look bad your way either imo.
awesometown3000
There is something so incredibly disgusting and organic (in the wrong way) about this presentation. Hard to put my finger on it but maybe it’s the oozing oil or the hillock of squash with stuff on top. This feels very off.
6 Comments
This is a lovely dish. The colors and textures are great. Looks like apples and pomegranates, pecans and squash all play a role here…it really is fall-y. I’d eat the cr*p out of that. Struggling to find something to criticize – the pile of nuts feels a like it would be a bit much. The plate isn’t really doing the food many favors, but that’s a personal aesthetic choice.
And of course the dice on the chives isn’t perfect. ;). This stands out against the perfect apple brunoise.
Thank you for the comments! Fair. Chives were a rush job as this was a first take for tasting sake. Also backed off on the qty of walnuts and apple butter on the final version for more harmony. Added persimmon vinegar to dress the apples and walnuts on the final go. Would absolutely make a version of this again. Cheers!
What’s the base sauce on the left? And it looks like it may have broke on the left side or was there an oil drizzle?
Is the apple pomegranate salad acidic or spicy?
don’t let r/kitchenconfidential see those chives lol. looks tasty, i guess i’d plate it with the squash puree underneath to hold the glaze/pan sauce from the pork, but doesn’t look bad your way either imo.
There is something so incredibly disgusting and organic (in the wrong way) about this presentation. Hard to put my finger on it but maybe it’s the oozing oil or the hillock of squash with stuff on top. This feels very off.