Recently participated in an ACF competition after a two year hiatus. Did one very rocky practice run at home….
Was reasonably content with my dish. Rockfish (for the practice run ended up using black bass), with mussel and bacon succotash, and fennel puree. Although I hit the major points, showing my ability to butcher fish, knife skills, worked cleanly, and finished not only just on time but early. I completely forgot that I needed to plate with GLOVES!
So I lost some points. Ended up with a bronze medal but places second overall! Not too shabby. 😉
Another daily change is the market salad. We get most of our produce from the Lancaster farm cooperative. It can get tricky because this summer has not been an easy one to grow salad greens.
Compressed heirloom tomatoes, eggplant giardiniera, and buffalo mozzarella
Heirloom tomatoes, cucumbers, and boxwood basil
Golden beets, pickled red beets, nectarines, and gooseberries
Cucumbers with yuzu vinaigrette, tomatoes, and sesame ranch
It can get a little repetitive. Usually same ingredients rotate through so we try and change the dressings and plating.
Coming up with a daily vegan special is actually pretty tough. My six month stint at a vegan place five years ago is no use. But at least we try not to make the vegan option an afterthought.
Corn soup with corn-cherry relish and truffle oil
Mexi style vegan, chili relleno, corn tamale, grapefruit-pickled pepper salad, and squash puree
Delicata squash and sage Cannelloni, corn consomme, tomato-Pepita salad
Duck fat biscuit, smoked duck breast, Concord grape jelly, caramelized Shallots, and a side of sausage gravy.
Delicata squash omelet with tomato pepita salad
Date toffee French toast with smoked apple puree and ginger-raisin compote