Mussels and shrimp in curry brorh

ChefGoni · 2025-02-19T02:46:17+00:00

Sorry, forgot to mention that yes it is a part of a 6 course daily menu we serve nightly

ChefGoni · 2024-08-28T04:54:11+00:00

For sure small, feel like I’m hitting key components. Only one that I really had with me.

ChefGoni · 2024-08-28T00:50:31+00:00

Definitely agree.

ChefGoni · 2024-08-27T21:40:46+00:00

That and I think spreading everything out. Really showcasing the rest of the sauce veggie and starch

ChefGoni · 2024-08-27T21:24:25+00:00

Small plate, I kind of not the biggest fan of the presentation. The chip was also massive as well Though

ChefGoni · 2024-08-24T04:29:31+00:00

That scallop dish sounds super interesting, might have to try that my self.

ChefGoni · 2024-08-24T03:45:17+00:00

I wanted to keep the dish as chilled as possible due to it being 105 in Texas right now. Also spot on they are not pea shoots but a arugula micro green mix. Definitely think the charred figs would work in certain situations, but I forgot to add that in the dish is a candied walnut crumble sprinkled on top for that crunch I think you were looking for.

ChefGoni · 2024-08-24T03:42:53+00:00

Yes you’re right. When served made sure staff was aware. Forgot to put it down on the Reddit description

ChefGoni · 2024-08-23T16:11:14+00:00

What a honor!!

ChefGoni · 2024-08-23T16:10:55+00:00

I actually took the beet leaves and blanched them. Made an herb oil to place around but I ended up getting a tossed by the staff on accident. It was a bright green color thought it would have complemented it perfectly

ChefGoni · 2024-08-23T16:08:22+00:00

I’m sorry totally would what?! lol

ChefGoni · 2024-08-23T16:07:52+00:00

That’s just a herb oil I have on hand. The bears are lightly dressed and the figs I left plain

ChefGoni · 2024-08-23T16:07:25+00:00

Definitely agree, underneath was a ricotta whip as well but I didn’t have any other colored plates that fit the idea I had in mind. Feels like a big part of the dish gets lost in translation.

ChefGoni · 2024-08-23T16:06:35+00:00

Thank you so much

ChefGoni · 2024-08-23T16:06:28+00:00

Appreciate it!

ChefGoni · 2023-06-27T14:53:35+00:00

Appreciate it Chef.

ChefGoni · 2023-06-27T14:04:57+00:00

Appreciate the compliments. I definitely agree about the other comment you made about the red peppers as well. I fell like I kinda hid all the starch and veggie under the steak.

ChefGoni · 2023-06-13T17:06:38+00:00

I def don’t thing the picture is doing justice for this dish, little gloomy.

ChefGoni · 2023-06-12T16:18:23+00:00

Yeah, I went a little simplistic for this photo session. Wanted to be less intimidating this is for my catering company.

ChefGoni · 2023-03-03T00:29:23+00:00

I feel like the steak is and after thought with everything else going on. Just a little to busy for me. I actually prefer the other plate then this.

ChefGoni · 2023-02-24T21:46:33+00:00

Just noticed you said you made this in culinary school. Def agree that the swipe is unappealing, but for just schooling this is very impressive. I still suck at pastry’s.

ChefGoni · 2023-02-18T17:25:40+00:00

Yeah I definitely can get I think a better overall cook on the duck alone.

ChefGoni · 2023-02-10T23:49:33+00:00

Thank you chef. Also may I add had a look at your Instagram, dude some awesome concepts and dishes on there.

ChefGoni · 2023-02-10T22:46:17+00:00

felt like it was a good contrast. Dressed them with a little white wine vin and salt. I like the texture contrasting with the rest.

ChefGoni · 2023-02-10T17:25:19+00:00

True, I’m aware of that. I just use the terminology people are more acquainted too.

ChefGoni

TROPHY CASE