Jack Burke

Sensory Results

Last week’s dishes were all very well made in terms of each aspect of each dish were well-seasoned, and had excellent sensory attributes. For example, the snapper (photo above) had a crisp crust and juicy interior, which paired well with the crunchy potatoes, crisp cucumber chimichurri, and slightly firm white asparagus.

The halibut was nice, but the parmesan & spinach soufflé was the real star in my opinion. Ours came out nice and cheesy, which paired excellent with the halibut and the tapenade.

I really enjoyed the gravlax, much more than I thought. I really appreciated the different flavors of the salmon, while also having an almost melt-in-your-mouth consistency to it.

Sustainability Analysis

Most of this waste was due to excess during mise en place, with the paper towels coming from drying the fish.