I stared at it like I would an expressionist painting. What was his vision? His Motivation? Was he in pain? Troubled? Inebriated? No. Just “Inspired by spring,” I was told. As a visual, it was bright and uplifting, expressive and assured. It pained me to take the first bite and unravel the masterpiece but this canvas was made for savouring.
Layered on a brushstroke of pesto were little diamonds of young yellow beets. The earthy quality of the beets were a perfect match for the refreshingly tender peas, served alongside their shoots. Crisp little domes of pastry hid luxuriously rich duck pâté. The honeycomb gem was a treasure and provided sweetness and unique texture.
There was nothing not to like about this salad. Within a flash I had devoured it. I was sad yet ever so thankful to have enjoyed a wild-fully original gustatory chef-d’oeuvre. Bring on Spring.
This bright jewel of a dish was created by Chef Kirk Morrison for his tasting menu at Restaurant 18. And it was the best thing I ate this month.