I recently had the opportunity to create a dish for a blog that I enjoy called Deep Plate. They have a great concept in which they send a plate out to a chef, the chef prepares a dish using the plate and it is then featured on their website. Chefs with successful entries can then go on to participate in “challenges” against other chefs with the readers casting their votes for their favorite entries.
The plate that I received from Deep Plate was an oval shaped, concave plate with a pedestal made by Tefelstern in Germany. I chose to prepare a Lobster Waldorf Salad, and brush the plate with a beet fluid gel to accentuate the concave shape of the dish.
Waldorf Salad is said to have been created at the Waldorf-Astoria in New York City in the 1890’s, and usually is comprised of apples, celery, walnuts and a mayonnaise dressing. This is a lighter interpretation of the classic featuring butter poached lobster claw, Lucky Leaf Fall Mix and arugula tossed in honey-thyme vinaigrette, an apple crisp and port wine-candied walnuts.
It was a fun dish that I hope the fellows over at Deep Plate will enjoy.