Playing around at work and made a sirloin cap, potato puree, maitake, poached squash, pickled ramps, and a bordelaise sauce.
Playing around at work and made a sirloin cap, potato puree, maitake, poached squash, pickled ramps, and a bordelaise sauce.
by ColinTheCasualCook
1 Comment
grabmebytheproton
This needs a larger plate or a smaller portion, depending on the style of service (full entree? Tasting menu?). Looks messy and cramped as it is and there are a lot of elements in your description that don’t come out in these pictures. Ditch the squash (where is it?), add more mushroom, and change the plating of the puree so that it doesn’t look like the bar manager tried (and failed) to make a quenelle out of it.
1 Comment
This needs a larger plate or a smaller portion, depending on the style of service (full entree? Tasting menu?). Looks messy and cramped as it is and there are a lot of elements in your description that don’t come out in these pictures. Ditch the squash (where is it?), add more mushroom, and change the plating of the puree so that it doesn’t look like the bar manager tried (and failed) to make a quenelle out of it.