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Chefs James Petrakis (Ravenous Pig), Wendy Lopez (Good Salt Group), and Fabrizio Schenardi (Four Seasons Resort) plate the salmon course.
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Done plating! Not all dishes are on here since some are better served in bowls or plates from which we can pick and choose as we like.
Students Adam Chambers & Andrew Bohinick created the menu for the event. Here they are plating the entree - Smoked Braised Short Ribs with smashed potatoes. Delicious!
Apple tiramisu - layered mascarpone mousse and cramelized apples
Score: 4.5/5 (Portion size too large - HA!)
Inventory No: 124.00340
Material: Metal and glass
Description: Scuttle/porthole
Diameter: 38.20 cm
Location: Stern
Conditions: The artefact is undergoing conservation.
Comments: The object has plating attached and an inner and outer rim. It also contains a single hinge and screw-down knob on the hinge. The circular piece of glass is intact.
Dragons have the most amazing detail in their scales, shown up really well by the macro lens. Can you tell which species this is without it's head?
I don't pretend to have Matt's plating skills, so I stole his plate design. It still doesn't look as nice!
Made following Matt Kantor's recipe from the last Secret Pickle, post on unsweetened.ca
some pieces of the apple cinnamon bacon were baked with one roll of dough. others were baked with two rolls so that the bacon was totally encased within the roll. however, I firmly believe that the bacon to roll ratio should fall in favor of the bacon.
A Cobaya "underground" dinner with Chef Carlos Garcia of Obra Kitchen Table on July 10, 2019.
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Day 52: Finally getting down to the copper plating. Didnt want to plate them too early as obvious copper tarnishes. I do like a little on these pieces though, I feel it fits in well with the inspirations I have taken, and also works well with the dark terracotta clay that I have used. These are the attachments shown earlier in the week. As you can see, no traces of silver solder!