Hello! I just recently started a new sous chef job on Monday, and my first official responsibility is to come up with a "spinach and artichoke fried oyster". The chef gave me some general guild lines to help and said that they would like to serve it on a artichoke heart and they would like a "spin dip" made out of yogurt/mayo. I tried making a version of the yogurt/mayo yesterday and I just did not like it at all...
So here what I was thinking, I will just need to really sell it to the chef because it is different than his original suggestion.
Artichoke heart with creamed spinach & diced bacon, topped with a pan fried oyster, parm cheese, broiled and topped with a bacon & Calabrian chile brunoise for garnish.
This is a Mediterranean restaurant concept so any ideas in that direction is appreciated.
Again, it's a "spinach and artichoke" oyster served on an artichoke heart.
So here what I was thinking, I will just need to really sell it to the chef because it is different than his original suggestion.
Artichoke heart with creamed spinach & diced bacon, topped with a pan fried oyster, parm cheese, broiled and topped with a bacon & Calabrian chile brunoise for garnish.
This is a Mediterranean restaurant concept so any ideas in that direction is appreciated.
Again, it's a "spinach and artichoke" oyster served on an artichoke heart.