r/Plating

Here’s some of my plating from the past few weeks. Constructive criticism only, please. I’m genuinely trying to improve, so specific suggestions, techniques, and links to good resources/examples are very welcome.

Just a guy who got carried away watching The Bear… so I decided to host an 8 course tasting for some close friends.

Admittedly this was back in May but just now mustered up the courage to make this post.

Course 1:
Jidori Osyter, tare, koji, kinome
- paired with Jidori consommé, wasabi oil

Course 2:
Chilled Chawanmushi, Bafun uni, Parmesan, sudachi

Course 3:
Hokkaido scallop, lemongrass, vanilla, chile meco, soy milk

Course 4:
‘Okonomiyaki’, peekey toe crab, honey butter, ossetra caviar, applewood

Course 5:
Kinmedai, prawn farce, saffron, togarashi, daikon, bisque

Course 6:
Dry aged Rohan crown, duck confit ‘takoyaki’, parsnip, umeboshi, yuzu, jus

Course 7:
Red shiso sorbet, rhubarb cheong, sumac

Course 8:
Hojicha ice cream, kinako, sour cherry compote, hazelnut, Okinawa black sugar

Made a 5 course tasting menu at home for my mom’s wedding anniversary.

First time cooking a tasting menu and I would do it again. Can’t lie logistics get tough when you are doing it yourself. The toughest part is timing the dishes to be perfectly ready once everyone finishes each course.

Pro tip- heat or keep your plates cold to correspond with the dishes temperate

1. Corn + Cheese Croquette
   Crispy fried potato croquette with sweet corn and a Gruyère, served with Parmesan aïoli

2. Salmon Crudo - Grapefruit, Blood Orange, Radish Salmon with citrus segments, shaved radish ribbons, capers, and olive oil

3. Gnocchi Cacio e Pepe
   Homemade gnocchi

4. Beef Wellington with Cherry Wine Sauce
   Half-portion filet Wellington, mushroom duxelles, puff pastry, finished with a cherry wine reduction

5. Peach Tarte Tatin
   Caramelized peaches and puff pastry

Been a bit since I've posted. Hope this is a bit better than my last offering.