This salad sells like crazy!
The beets are roasted in the wood fired oven in a salt shell. I use the trim from the HOP and the juice from segmenting the satsumas to make the panna cotta. The paint is just a puree of whole satsumas, a little pinch of xanthum, and olive oil.
The close ups and skyline shots of this dish are my favorite. The last pic is from a higher elevation that mimics a guests visual angle.
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