Gosh this thread makes me hungry.

not a fan of your tartare nuggets.

why?

doesnt look appealing arranged that way.

Yeah the tartar plate kinda looks like a mess.. balsamic is not reduced enough, and theres too much of it..

the slaw is a bit messy as well. balsamic definitely needs to be tighter.

Thanks for all of the feedback everyone. I'd like to get better, and your comments are helping with that.

Last night I got some fruit from a farm a few miles away from my house. So I used everything I got from there and made a simple dessert for a party we were cooking for. Now, I don't do desserts, so pardon my inexperience here.

I did my play on strawberry shortcake. I macerated the strawberries I got from his farm in a lemon simple syrup I made from the lemons he gave me. I baked a vanilla cake, a strawberry/raspberry puree, and I made a creme anglaise to use in place of whipped cream. It's served with a hard caramel brittle. My plating wasn't the best on this.

Everything looks good Chase!

I wasn't aware you were a chef. I'm always looking for new/interesting recipes.

We cooked for a private party, and I got to go pick some fresh heirloom tomatoes from a local farm to serve, and I made fresh mozzarella cheese.

So I just made a simple caprese salad drizzled with a little balsamic reduction and a herb oil I made with thyme, basil, and garlic.

cake looks really interesting, but the cake/cream+berry ratio looks really imbalanced (not that its a bad thing), but that just might be the angle of the picture.

the salad is reminiscent of fried green tomatoes, especially the way you plated it.

i would eat that cake so hard...so hard.