Smaller plate, less honey is my first impulse. Tighten up your plating.
That said, I’d eat the fuck out of it
LearnedOctopus
I’ll take two please
BabousCobwebBowl
I still remember the first time I had a pistachio crusted fried goat cheese salad at the City Club in North Palm Beach 20+ years ago and it was an epiphany. This looks great chef and brought me back to that memory, cheers!
Witty_Cake_8659
I can understand putting micros underneath to hold the cake, I would still put them on top as more of a salad. The little pile of wilted micros once you start eating is less than ideal. The honey should hold the cake, but still use less honey.
Go with two or three garlic cloves and five or so tomato halves and disperse them around the plate together.
SergeiMosin
Fuuuuuuck, that sounds good. I like the plating too.
SommeWhere
I want it, but with greens on top, not cooked out. The seedy things are scattered, I’d also scatter the nuts. Or is that garlic? I’m kinda thinking marcona almonds would be neat too.
TikiTorchJoe
That sure is a lot of garlic, that being said I’d smash that and probably eat every clove
El_Mariachi_Vive
Yeah I’ll fuck that plate up.
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I also can’t help but wonder how I would execute it. I love the flavor profile. I would probably put it on a smaller rounder plate to force everything together and flow with the shapes of the food.
wb420420
I bet that’s good
mstrokey
This looks like an appetizer when I was a waiter in 2013.
oasisjason1
This the 3 tomato salad guy?
Capable-Leg-4936
I would love all that garlic
letsworshipizeit
Good lord, who’s heading up the plating? The guy in charge of the continental breakfast at a holiday inn in the early naughties?
RedditUsername123456
Personally I think it looks terrible. Ugly plate, and the plating just looks random. The greens are just going to wilt and go to shit with something deep fried sitting on top of them. You could try blitz the confit garlic/honey together to make a sauce that goes underneath the cheese, with your greens and tomatos tossed together on top. On a smaller (round) plate too
14 Comments
Smaller plate, less honey is my first impulse. Tighten up your plating.
That said, I’d eat the fuck out of it
I’ll take two please
I still remember the first time I had a pistachio crusted fried goat cheese salad at the City Club in North Palm Beach 20+ years ago and it was an epiphany. This looks great chef and brought me back to that memory, cheers!
I can understand putting micros underneath to hold the cake, I would still put them on top as more of a salad. The little pile of wilted micros once you start eating is less than ideal. The honey should hold the cake, but still use less honey.
Go with two or three garlic cloves and five or so tomato halves and disperse them around the plate together.
Fuuuuuuck, that sounds good. I like the plating too.
I want it, but with greens on top, not cooked out. The seedy things are scattered, I’d also scatter the nuts. Or is that garlic? I’m kinda thinking marcona almonds would be neat too.
That sure is a lot of garlic, that being said I’d smash that and probably eat every clove
Yeah I’ll fuck that plate up.
​
I also can’t help but wonder how I would execute it. I love the flavor profile. I would probably put it on a smaller rounder plate to force everything together and flow with the shapes of the food.
I bet that’s good
This looks like an appetizer when I was a waiter in 2013.
This the 3 tomato salad guy?
I would love all that garlic
Good lord, who’s heading up the plating? The guy in charge of the continental breakfast at a holiday inn in the early naughties?
Personally I think it looks terrible. Ugly plate, and the plating just looks random. The greens are just going to wilt and go to shit with something deep fried sitting on top of them. You could try blitz the confit garlic/honey together to make a sauce that goes underneath the cheese, with your greens and tomatos tossed together on top. On a smaller (round) plate too