When: Fall 2016
Composition: Chicken Skin / Foie Gras / Pomegranate / Yogurt
Chef: Phillip Foss
Photo: Lorenzo Tassone, Tassone PhotographyWe
Story: We had been using some shards of crispy chicken skin as an accompaniment to a black cod dish, and the realization came that the broken up skins looked a lot like corn flakes.
To help the guests' mind make the association, we felt it imperative to make the dish look like a bowl of cereal. On the bottom of the dish is a chilled foie gras mousse, pomegranate seeds, and some milk that was slightly thickened with xanathan and seasoned with salt.
The crispy skins are piled on top of the foie, and since Frosted Flakes are more exciting than Corn Flakes, a freeze dried yogurt is sprinkled over the top. As a side note, in an effort to slowly ready the palate for the sweet side of the menu, this course - with some savory and some sweet elements - was served as pre-dessert.
Posted by Phillip Foss