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Clarity 7 Course Tasting

cbiel12

Compressed Watermelon. Sangria. Fig. Feta. Mint

Gem Lettuce. Buttermilk Ranch. Compressed basil cherry tomatoes. Karobuta bacon bits.

Dry aged Beef Tartare. Roasted Garlic Aioli. Bread and Butter Kohlrabi. Cured Egg Yolk. Radish.

Parsnip. Granny Smith. Beets. Turnip. Radish

Karobuta Pork Belly. Cabbage Jam. Cider Mustard Jus. Rye Brittle

Wagyu. Elote Succotash. Salsa Verde. Pickled Onion. Cilantro

Pumpkin. Sweet Potato. Cream Cheese. Walnut Brittle. Pickled Golden Raisins. Rum

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Comments

Driss_54969

Absolutely gorgeous! Fantastic job

Driss_54969

How do you compress watermelon? Thanks

Jack_Mayer_85396

Beautiful dishes! Congrats!

ipreferale

Outstanding..and Awesome plating.

cbiel12

Sangria:

300g Cheap Tempranillo Wine

90g Sugar

50g Orange Juice

1 Orange Sliced Thin

50g Peeled Apple Sliced Fine

50g Watermelon Scraps Cubed

Combine all ingredients in pot and cook over medium heat until potent alcohol smell is gone and liquid has reduced ever so slightly. Strain and Cool over Ice Bath. Once ice cold, use vacuum chamber to compress liquid into desired shaped watermelon.

Orange Fig Jam was Store bought. Saw it in fridge and thought it would work well here.

Garnish with Sheeps Milk Feta, Jam, Flake Salt and mint

pd3ski_278514

Chris, for the watermelon, what time duration do you go for? Another great looking spread and thnx for the recipe!

cbiel12

Thanks! For the watermelon, I use a vacmaster vp215 and have the cycle set for 50 seconds. Make sure the sangria is ice cold or you will have a big mess on your hands.

Driss_54969

I am so obsessed with all the dishes on here... Can you please share the dessert recipe, the cider mustard jus, and the cabbage jam too please? Thank you very much good Sir.

cbiel12

Thanks! Not a problem. I will type em up and share it with you tomorrow

cbiel12

Cider Mustard Jus

100 g Dijon mustard

400 g Cider

150 g Apple cider vinegar

100 g Brown sugar

Butter and Soy to taste

Add all ingredients but butter and soy. Reduce to desired consistency. Mount with butter and a little soy sauce.

Cabbage Jam:

http://mytartare.com/sweet-cabbage-jam/

cbiel12

Dessert:

Nomad Carrot Cake . Replace Carrot puree with pumkpin puree and shredded carrot with sweet potato.

Walnut Brittle and Raisins are in this link as well (scroll down to next page.)

https://books.google.com/books?id=IJLaCwAAQBAJ&pg=PA237&lpg=PA237&dq=carrot+cake+nomad&source=bl&ots=pHacv1a63m&sig=1_1JtpEYeW9d61rJMq0wOnyHe8k&hl=en&sa=X&ved=2ahUKEwi66YSNxLPaAhVnlFQKHa7CDYc4ChDoATAGegQIABBM#v=onepage&q=carrot%20cake%20nomad&f=false

Cream cheese Semifreddo:

250ml Cream

2 Whole Eggs

95g Sugar

140g cream cheese

50g Butter Unsalted

1.5 sheets of gelatin

4g vanilla

1g salt

Combine cream, eggs, sugar, salt and vanilla in a heatproof bowl. Place atop simmering pan of water and whisk constantly until sabayon is reached (178 to 180f). Transfer to blender and add cream cheese + Bloomed Gelatin. Blend and let chill to 125f. Bring blender back to high speed and add cold butter chunks one piece at at a time until it is emulsified. Pour mix into desired molds and freeze until frozen solid. Temper at room temp for ten minutes or so on plate.

Rum Caramel Consomme:

200g water

250g sugar

75g simple syrup (1:1 ratio)

Rum to taste

Add sugar and 75g of water to sauce pan. Cook over med-high until mix reaches 340f. Remove from heat and add remaining 125g water and simple syrup. Mix and strain to remove crystalized sugars. Add rum and keep warm

Let me know if you have questions

Driss_54969

Thank you so much!!!

Driss_54969

Hi Chris, I did the dessert yesterday and it almost tasted chalky. It was the weirdest thing. Did that ever happen to you? Thanks Driss

cbiel12

Which component tasted chalky? The semifreddo or the cake? The cream cheese you used could potentially have that affect. I found the cheap Philadelphia cream cheese is best. Found that higher end cream cheeses can taste a bit funky in dessert use but never chalky..

I have never had any issue with either so that's weird.... it has been my top dessert and havent taken it off the menu for the last 5 dinners or so.