“Castello Vetrano Greeen Olive “Noodles”, Day Boat Scallop Carpaccio,
White Chocolate and Asiago Shavings, Sprouted Arugula
, and Castello di Ama Olive Oil”
The way that this dish came to my mind is a thought process from a dish that my chef had at Per Se. When she ate there the night before the James Beard Awards this year, she had a dish that was a thin sheet of dark chocolate on a glass and inside was olive oil sorbet. The server came and poured some Armando Manni olive oil over the top and the chocolate melted over the sorbet. She said this is one of the most memorable dish that has had. Besides being inspired by Per Se and Jonathon Benno but the presentation is inspired by Charlie Trotter.
Well I did not use dark chocolate but the flavor of the asiago and white chocolate with a little Maldon sea salt was great. I am really gonna have to make some ice cream with this combo soon. The sweetness of the raw scallop went great with the white chocolate and the bitterness of the olives and oil. This dish was not perfect but I did learn a lot and will use the things I learned again.
