The hotel owners were in tonight with some friends so we put together this little taste. Iberico ham, "melons under less pressure than normal"**, port and balsamic pickled cherry, whipped watermelon, mint blossom, radish green, and miel d'Acacia vin.
Simple, and can't really go wrong with a sliver of the iconic spanish ham on just about anything.
**Note, Dave Arnold dislikes the term compressed in relation to vac sealing. So what do we call it? Melons that were at some point in time under their normal atmospheric pressure? I see his reasoning, he understands the process and why call it that if it is not that at the time it is served. Do we have to call it anything? I see why chefs call it that with the action of the bag in the vac machine but how do we reverse this widely used misconception? Is there is a better way of describing it to our guests in a way they will understand.
Wild Blueberries at Black Queen Angus Farm
6 years ago