Louvar Scaled with Concord Grape Alabama Fried Pecans | Fermented Huckleberry | Grape Nectar | Red Mustard Frill | Myoga | Chive Blossom by Logan Kendall | serving size 1 INSPIRATION “The FOH® square harmony bento™ plate inspired me to be very abstract with the plating to compliment the plate itself. A lot of times we are restricted to one plating surface, while this plate allows for an incredible amount of creative options. I wanted the dish to look like an eye with mascara running down a cheekbone. The black sauce represents mascara and allowed everything above the fish to play as the eye. The dish expresses deep thoughts, and hopefully did the same with the flavors at play.” – Logan Kendall [column size=one_half position=first ] Louvar Scaled with Concord Grape INGREDIENTS 1 6oz Portion Louvar 3 tbsp. Peanut Oil 3 tbsp. Butter Salt & Pepper Concord Grape, sliced as thin as possible METHOD Heat up a seasoned cast iron pan as hot as possible to sear. Pour enough oil to coat pan and place seasoned louvar into the cast iron. Sear hard on one side and flip your fish, mount butter and proceed to baste your fish until just nearly cooked through. Remove Louvar from the cast iron and proceed to “scale” the presentation side of your fish with the concord grape, interlocking them to create a scaled pattern. [/column] [column size=one_half position=last ] Alabama Fried Peanuts INGREDIENTS ½ c Raw Alabama Peanuts 1 qt. Peanut Oil Spiceology® Smoked Paprika Spiceology® Aleppo Pepper Spiceolocy® Pink Peppercorn & Lemon Thyme Blend Salt & Pepper METHOD Heat up peanut oil in a pot to 350˚F. Fry your peanuts for about 15 seconds then take out of the oil onto a towel to drain them of grease. Refry for an additional 15 seconds. Toss peanuts in your spice rub to season. [/column] [column size=one_third position=first ] Fermented Huckleberry INGREDIENTS 2 c Fresh Huckleberries 2 tbsp. Wildflower Honey 2 tbsp. Whey Salt 1 tsp. Water METHOD Combine all ingredients in a bowl and mix to evenly coat berries. Transfer into a food safe container, cover with cheesecloth and allow to ferment for about four days. [/column] [column size=one_third position=middle ] Fermented Huckleberry Puree INGREDIENTS 1 c Fermented Huckleberries 1 tbsp. Cuttlefish Ink 1 tsp. Wildflower Honey ½ tsp. Black Pepper METHOD Combine all ingredients and puree in a blender until completely smooth. Pass once through a fine mesh strainer and again through a ultra fine sieve. [/column] [column size=one_third position=last ] Charred Concord and Leek Dressing INGREDIENTS 2 c Concord Grapes ½ Leek 2 tbsp. Cider Vinegar 4 tsp. Oil ¼ tsp. Sumac Salt & Pepper METHOD Char Concord Grapes and Leeks in a wire basket over cedar. Once charred, puree in a blender. Pass the juice through a fine sieve and reserve liquid. Combine that liquid with cider vinegar. In a bowl, whisk until combined. Slowly introduce oil while whisking to complete. Season with salt, pepper, and sumac. [/column] TO ASSEMBLE INGREDIENTS 1 Louvar, scaled with concord grape 2 tbsp. Domaine Santé® Grape Nectar 2 tbsp. Fried Pecans 3 tbsp. Fermented Huckleberry Puree 10 Red Mustard Frill 1 tbsp. Charred Grape and Leek Dressing 2 tbsp. Myoga, thinly sliced 1 tbsp. Chive Blossoms PLATING METHOD Sling huckleberry puree wherever your heart tells you. Place Concord Scaled Louvar in the bottom right pocket of the plate. Garnish with some pecans. Toss Red mustard Frill and Dressing in a bowl and combine together. Place Red Mustard Frill salad on the over the fish. Pour Grape Nectar on the left hand side of the fish. Garnish the dish with chive blossoms and sliced myoga.