An Inspirational Spotlight on Chef Domenic Battistella

[fa icon="calendar"] 12/30/16 2:39 PM / by BauscherHepp

 

In this Deep Plate Spotlight that was originally published in 2009, we're reviewing several extraordinary plates from Domenic Battistella, Executive Chef of the Red Rocks Café in Huntersville, North Carolina.

Amuse (above): Gigamoto Oyster - Lemon zest, Kim Crawford Marlborough Sauvigon Blanc, Pop Rocks

Salad: Yellow Tomato - Cured Tasmanian king salmon, roasted red pepper, basil oil, pickled shallots, micro basil

Fish: Ahi Tuna - Wild fennel pollen, crisp pork belly, cannellini beans, arugula, chive oil

Meat: Rosemary Skirt Steak - Golden Parisian potatoes, emulsified aged balsamic, caper relish, sweet smoked paprika

Dessert: Ginger Coriander Crème Brulee - Rhubarb compote, Grande Marnier strawberries, hazelnut tuile

 

Now it's your turn to inspire. Start by selecting your canvas.

Bauscher Hepp Design Guide CTA

 

Topics: Come4Table, Rhubarb compote, Oyster, emulsified aged balsamic, Bauscher, Executive Chef, Yellow tomato, Gigamoto, Red Rocks Cafe, Salad, Meat, Huntersville, Grande Marnier strawberries, sweet smoked paprika, Wild fennel pollen, Golden Parisian potatoes, crisp pork belly, Dessert, Ahi tuna, Rosemary Skirt Steak, Micro Basil, basil oil, NC, Cured Tasmanian king salmon, Amuse, Ginger Coriander Crème Brulee, Fish, cannellini beans, Lemon zest, Spotlight – Domenic Battistella, Facebook, caper relish, arugula, Pop Rocks, Deep Plate, Inspiration, chive oil, pickled shallots, Kim Crawford Marlborough Sauvigon Blanc, hazelnut tuile, roasted red pepper

Written by BauscherHepp

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