A La Plancha (Spanish Griddle)

Question 1

Diver Scallops

Answer 1

• 4 U10 Diver Scallops, seared Bonito Pepper Butter (butter, bonito [fish flakes], pepper, pepitas)
• Smoked in Banana Sikal Pak (Mayan hummus, many ingredients, mainly pepitas, tomatillo, garlic, onion, kombu, chile de arbol)
• Raisin Yuzu Vinaigrette
• Arugula Purée
• Bacon Powder

Savory and smokey with mild spice.
Medium prep time

Question 2

Green Chile Duck Confit

Answer 2

• Confit Duck, leg and thigh
• Sultana Raisin Mole (sweet and savory, painted on duck)
• Crushed Serrano Peanuts
• Fried Hominy with Smoked Mushroom (puffed corn, queso Oaxaca, smoked mushroom)
• Apple Radish Salad

Fragrant and rich, sweet and savory. Mild spice.
Long prep time

Question 3

Alaskan Halibut

Answer 3

• 6 oz. Seared Alaskan Halibut, line-caught
• Smoked Pasilla Sabayon (like bernaise sauce, butter, smoked pasilla pepper, sherry vin, egg yolk)
• Braised Farro (corn milk, butter, achiote paste, sautéed with Ecuadorian mote, serrano peppers, leeks, garlic)
• Purple Cauliflower (sliced and ground)
• Blanched Romanesco
• Micro Greens

Medium to mild spice.
Long prep time

Question 4

Salmon

Answer 4

• 6oz. Citrus-Cured Salmon, from Loch Duart, Scotland
• Smoked Salmon Taquito (smoked salmon mousse, puff pastry)
• Guajillo Tomato Jam (sweet and slightly spicy; tomato, sugar, vinegar reduction, guajillo peppers)
• Sweet Corn and Huitlacoche Purée, painted on plate
• Huitlacoche Crema (Mexican corn truffle, earthy, truffly, mushroomy)
• Crispy Shishito Peppers

This dish is complex, smokey and truffly, Must ask what temperature the guest likes the salmon cooked (medium has a touch of opaque through the middle. Chef recommends med rare to medium. Mild spice.
Long prep time