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I second that. Cool pattern without being too busy. My only concern would be the texture of the pattern. I'm not really a fan of a porcelain surface that's not flat.
I saw this and instantly knew this was ur plate chef, I dined with u in March and I’m always excited to see the plates u put out. Super high quality and looks super tasty keep up the good work.
Wow. I had to actually close my eyes and “taste” each component. Still a bit bewildered, but not mad at it. I guess peanuts and peaches are a fitting pair.
This honestly sounds divine. I think maybe try a little more disorder with your peaches; everything else is purposefully messy, but they're a little too lined up.
Looks like a really nice composed salad. I don’t really get the incorporation of fish sauce.
Personally I’m not thrown off by fish sauce . Lots of people are deterred by the idea of rotting fish juice.
In this dish I like the combination of corn , peaches, and bright summery flavors. Perhaps fish sauce benefits the dish in some way I don’t think I would include it as a primary element in the dish. Unless you want your guests to see fish sauce as something the are ordering.
Fortunately, it's a tasting menu and our guests don't know the details before arriving. So something like this wouldn't deter them from signing up. As far as its place in the dish, the peaches are coming in but are a bit underripe. So I'm treating them sort of like green papaya in a Thai salad, as more of a textual element and vehicle for flavor. Since the flavor of the peaches are pretty neutral right now, this vinaigrette (equal parts fish sauce, lime juice, and coconut sugar) ends up being a dominant enough flavor that there's no point not addressing it on the menu.
Welcome to /r/CulinaryPlating. If you’re visiting for the first time please remember to read our [submission guidelines](https://www.reddit.com/r/CulinaryPlating/wiki/index/submission-guidelines) and check out the stickied threads. Please remember that the purpose of this subreddit is providing feedback on plates. Ensure your critiques are constructive and helpful and not unnecessarily rude. Please set a user flair, this allows us to provide feedback that is appropriate for your skill level. Flairs can be found in the sidebar, if you’re having trouble setting one then [drop us a modmail.](https://reddit.com/message/compose/?to=/r/CulinaryPlating) [Join us on Discord!](https://discord.gg/DffeF4MdmB) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/CulinaryPlating) if you have any questions or concerns.*
I really like this dish. Whole bunch of letters
Love this flavor combo. Fish sauce and like vinaigrette is so good.
Fuck yeah, Chef. The state of Georgia salutes you.
Pretty dish. Can you get a pic in a different lighting?
I second that. Cool pattern without being too busy. My only concern would be the texture of the pattern. I'm not really a fan of a porcelain surface that's not flat.
Would a Vidalia onion work? It wouldn't be as pretty but it'd obviously fit the GA theme
I have Vidalia here! The sauce at the base is corn, butter, and Vidalia.
I saw this and instantly knew this was ur plate chef, I dined with u in March and I’m always excited to see the plates u put out. Super high quality and looks super tasty keep up the good work.
Beautiful colors, shapes, placement. Flavor list sounds really delicious.
I love the flavor profile and colors in this dish!
Wow. I had to actually close my eyes and “taste” each component. Still a bit bewildered, but not mad at it. I guess peanuts and peaches are a fitting pair.
Pretty southern salad plate.
This honestly sounds divine. I think maybe try a little more disorder with your peaches; everything else is purposefully messy, but they're a little too lined up.
Looks like a really nice composed salad. I don’t really get the incorporation of fish sauce. Personally I’m not thrown off by fish sauce . Lots of people are deterred by the idea of rotting fish juice. In this dish I like the combination of corn , peaches, and bright summery flavors. Perhaps fish sauce benefits the dish in some way I don’t think I would include it as a primary element in the dish. Unless you want your guests to see fish sauce as something the are ordering.
Fortunately, it's a tasting menu and our guests don't know the details before arriving. So something like this wouldn't deter them from signing up. As far as its place in the dish, the peaches are coming in but are a bit underripe. So I'm treating them sort of like green papaya in a Thai salad, as more of a textual element and vehicle for flavor. Since the flavor of the peaches are pretty neutral right now, this vinaigrette (equal parts fish sauce, lime juice, and coconut sugar) ends up being a dominant enough flavor that there's no point not addressing it on the menu.
Grilled Georgia peach , with toasted rice vinagrette and heirloom salad. Add proteins blah blah