I’ve been spending all my free time reworking a couple of the dishes from our menu. It’s something I do frequently and the process can be quite piddly. Sometimes it’s because I have no choice, ie: spinach is no longer in season so I’ll have to rework the dish to accommodate a replacement. Other times it’s because I’ve become obsessed, as happened a couple of weeks ago. I was plating the Beef Cheeks, one of our most popular entres, when I was gripped with a sudden urge to change it. And so the process begins, starting with a few days just thinking about it, jotting notes and sketching possibilities. Then into the kitchen to play and experiment…. this can take a few days or a few weeks. Then, when all final decisions have been made, final sketches made and we’re all in agreement, I begin making all the new components. The whole process is similar to building a house (metaphor lovers of the world, unite!).

Of course, the taste of the foods is the most important. But I always want the entire experience to be more than the sum of it’s parts. I want people to feel the full gamut of emotions when eating our food. To accomplish this all senses must be fully engaged. I find that by having contrasting flavours, textures, temperatures, colours and complexities on the plate is the best way to achieve this. Do we have salty, sweet, sour, bitter and umami? Does the plate need something crispy or soft? Maybe something slightly acidic to cut through the richness? A few splashes of colour?Have some fun with this in your own kitchen. You’ll be amazed with what adding a few extra opposing components can do. Accessorize your plates!

I also LOVE presenting foods in ways that people don’t expect. Romaine as ice cream? Parsnips that look like gnocchi? Beets as a cupcake with umami frosting? That cannot be a duck breast! By engaging the brain in the culinary experience brings it to a heightened level. It’s like adding 3-D glasses or fireworks when you weren’t expecting either.

I just heard 50 lbs. of slowly braised beef cheeks calling me back into the kitchen. They say they’ve done their part, having turned out so succulent &  beefy. Now they are demanding to be transformed into something that will shock and inspire and that, of course, will not look like beef cheeks! Oh, you cheeky things!

Tastefully Yours, Luke