First time making any serious attempt at individual plating. Lifelong BBQ and catering chef here trying to branch out and expand my repetiore.
While it didnt turn out too bad, it could have looked a lot better. It tasted phenomenal but visually it feels lacking. Taking any and all critiques as to how I could improve this.
by ThePhoenixus
2 Comments
Sounds great. If I was serving this in a restaurant, I’d probably skip the sliced apple – maybe mandolin some thin sticks if you’re looking for that texture. Also, bonus points for knowing how to caramelize an onion.
Cubed apples, pickled with champagne.