Work Dishes

Starting to work sautee at Larkin’s, it’s tough but I get to plate some cool stuff. The lighting and angles aren’t very good from the line lol but you can see everything pretty well.

By Campbell Lomel

Instructions

1. New airline chicken dish, succotash and compressed peaches with corn nut crumble, corn shoots, and a pan sauce w smoked butter.
2. Spring scallop dish, mascarpone yogurt w sumac sprinkle, cucumber/radish/avocado salad, and pea sprouts.
3. Spring Rack of lamb dish, bean puree with fava beans, English peas, and fennel, mint garnish and served with lamb sauce.
4. Frittata with spring salad, one of our brunch features that I make different every week.
5. Japanese A5 Wagyu, not actually a plate I make but had to include bc it’s gorgeous. Yolk jam and micro greens.
6. Okonomiyaki fritters, something I’m testing out to hopefully propose for brunch menu addition or at least a feature. Ssam sauce, aioli, and bonito flake garnish as you would traditional okonomiyaki.
7. Spring seabass dish (not my best plating of it lol), asparagus pesto base, blanched asparagus and fava beans, pickled radish, herb oil and dill buerre blanc.