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
