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Nick Verdisco, executive chef at Bolster, Snow & Co. in Portland, calls his pork terrine, egg yolk gnocchi, salsa verde and queso fresco his “refined bacon and eggs.” After initially plating the dish, seen on the left, he said, it felt “incomplete.” He knew it was missing something, but didn’t want to add to the dish just for the sake of adding something. Feeling that the first plate was “too laid out,” he stacked the terrine on a white plate in the second version, forcing diners to cut into all of the elements on the plate at once and experience a “flavor explosion.” He also added the queso fresco and swapped the cilantro for micro cilantro. (Photos courtesy of Nick Verdisco)
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