What differentiates fine dining from street food? Elegant presentation? Lush ingredients?
My taco plate: three mini tacos – a bite or two each. Hand made corn tortilla, grilled to give it some crispiness. Cuban-marinated pork (garlic and sour orange), grilled and sliced. A bit of jicama slaw. One taco topped with cotija cheese and a chipotle sauce, one with fresh guacamole, and one with a spicy, chili-laden salsa fresca. Lime garnish. Rectangular plate, slightly overlapping tacos………..i guess that isn’t too “fine” but sounds tasty to me!
Lessons? Listen to instructions (if the challenge is to make something for fine dining, don’t make street food). Don’t play down to your audience (some of the people at the block party looked mighty disappointed).
Tags: fine dining, top chef
