In the finale, I want to show some concrete concepts for dishes that express the terrioir of our land. I have chosen three ideas of 10 that I think are best. I will arrange them from common to 'really?' I hope you enjoy...
Umami Caprese
It's a simple concept, normal Caprese garnished with the actual stems of the tomato plant, offshoots cleaned away- so that this 'garnish' appears to be nothing more than a slightly-bent twig. The diner would be instructed to scrape the stem with their knife or finger- releasing it's aromatic fragrance. The Caprese would then be enjoyed with the twig held under the nose. To me a holistic experience of the plant.
Beet/ Rack of Lamb Roulade
The devil is in the details on this one. Anything less but 100% execution and it lacks, greatly. Kentucky Farm-raised Lamb (or Colorado in a pinch.) 1.25 - 1.5 years old. Beets, sliced thin, quickly blanched and shocked. The greens, devoid of stems, would be placed over the top of the beets as they go into the bath (this will soften the greens just so-so.) The beets would then be marinated for 2 hours in a light Bourbon glaze (.5 sugar/1 bourbon.) The lamb would be cut along the interior fat-line. You know the fat-line inside the ribeye? Lamb has the same line. Not only will it pull away easilly, the fat will coat the veggies. Prep would be slow and steady- you can't rush this butchering technique. Tied, let to rest in the fridge and then seared/finished in the oven to a mr+ temp. The marinade would make a nice reduction/plate sauce to be applied with a pastry brush. A mint. greek yoghurt dipping sauce would bring an acidic/ herbal balance to the dish.
Terroir Pourridge
I should make something clear: this would not be on anyone's menu, ever. This is designed for an uber-foodie event. If you can't stomach the idea of caul-fat, then this is not your dish!
The idea being that we take fertile Kentucky dirt, bake it, to kill of any microrganisms, and then use it as a base to hold a soup bowl in. The platform, heated and laid about with washed grass garnish, will exhude the same smell that well all have experienced on a blistery summer morning- when the dew is evaporating off the grass in (x) county. The exhale of the land, just before the inhale of the land.
I chose a thickened soup because eating soup requires you to place your face over the bowl- causing you to breathe in the vapor and affecting your sense of taste.
For the soup, a barley, brown roux concotion with local mushrooms (morels? Sheltowee shitakes?) Garnished with shredded wild boar, for it's gaminess and leaness.
I sure hope you have enjoyed my little exploration, I know I have!