A La Plancha (Spanish Griddle)

Question 1

Scottish Salmon

Answer 1

Seared 6oz salmon from Loch Duart, Scotland

smoked salmon Tequito (smoked salmon moose in puff pastry tossed in aji armillo)

Guajillo tomato jam (sweet and slightly spicy, tomato, sugar and vinegar reduction w/guajillo peppers)

Sweet corn, huitlacoche purée (painted on plate)

Huitlacoche crema (Mexican corn truffle, earthy, truffly, mushroomy)

Garnished w/ chile oil and fried shishito

*must ask guest what temp for salmon

Question 2

Green Chile Duck Confit

Answer 2

Confit leg and thigh of duck

Painted sultana raisin mole (green)

Topped w/crushed Serrano peanuts

Served over cheesy fried hominy w/smoked mushroom

Topped w/apple radish salad

Fragrant and rich, sweet and savory.

Mild spice.

Long prep time

Question 3

Pacific Swordfish

Answer 3

Seared 6oz of line caught Pacific Swordfish

Plated over a smoked pasilla sabayon (butter, smoked pasilla pepper, sherry vin, egg yolk)

Farro braised in corn milk, butter, achiote paste, sautéed with Ecuadorian mote, serrano peppers, leeks, garlic

Serranos

Leeks

Garlic

Topped Purple Cauliflower (sliced and ground) Blanched Romanesco Micro Greens

Medium to mild spice. Long prep time

Question 4

Diver Scallops

Answer 4

4 U10 diver scallops

Seared w/bonito pepper butter (fish flake pepper, pepita)

Smoked banana in Sikal pak (like Mayan hummus - pepitas, tomatillo, garlic, onion, kombu, chile de arbol)

Raisin Yuzu vin Fried quinoa Arugula purée Bacon powder

Hearts of Tomato on top Garnish w/micro arugula

Squid ink sauce painted on very bottom of presentation *savory and smokey*