The other day we were confiting milk fed chicken from Pasture Prime in Ocala, and I had an idea I had been wanting to mess around with for a while so I decided to give it a shot. Its still in the works, but the concept is good. I kind of just threw together a bunch of stuff we had just received, but also I want to keep it seasonal, so will make some adjustments. Hopefully we can run it on the tasting menu next week.
Crispy Chicken Rillette, Buttermilk-Dijon Dressing, Egg Yolk, Ramp Top Fluid Gel, and a salad of Green Apple, Ramp and Arugula.
Everything went together well, but needs to be tweeked and the presentation tightened up.