Juniper-Cured Pork Loin, glazed with maple and chicken demi / sweet potato, steamed, pressed, and roasted with brown butter / chard cooked in the same pan as the pork / a sauce made with caramelized onion, chicken demi, gin, juniper berry, and cream, lightened and dispensed from a siphon gun / (for acidity) a puree of georgia peanuts, piquillo pepper, sherry vinegar, tomato, garlic, and olive oil
by SpeakEasyChef
4 Comments
Love this. I’d be interested to see the Swiss chard on the bottom under the Pork Loin, if it was fried crispy and stood more erect I believe you could apply it the way you are doing currently. It just seems like an afterthought when it’s placed like that in my opinion. Keep up the great work!
Cheers!
Given that there is caramelized onion and Demi in it – Did you do anything special to achieve such a bright white sauce?
Bro, I knew this was you as soon it scrolled into view! Amazing as ever!
Flavor profile sounds amazing. But for whatever reason, I jut don’t find it very eye catching? Third photo with the green visible with the sauce is my favorite. Wish there had been a little more of that… good menu though, would eat in a heartbeat.