My honest signature dish and how I turned my childhood obsession with fire into a positive!

Ontario Burrata

Roasted Baby Pear, Rooftop Honey, White Truffle 

Fleur De Sel, Cinnamon Smoke

MEPS

Ontario Burrata - 1oz.

Roasted Baby Pear (Honey, Bay Leaf) - 1

Rooftop Honey - Drizzle

White Truffle - TT

Fleur De Sel - Pinch

Cinnamon Sticks - 2

Blow Torch

Bordeaux Wine Glasses

Fancy Plates

Method

1) Pat Buratta dry of excess liquid, place on centre of a very dry plate.  Squeeze your eyelids shut, calmly tell apprentice to always wipe his plates dry before plating...

2) Garnish the pear attractively. This will be the height of the dish so handle with care...the pear, with flair...I dare...so stare, and share on chairs etc... be weird around the apprentice. Make sure to give off a sense of unpredictability.

3) Drizzle the honey over the cheese. Impress the apprentice by steeping the honey bottle in warm water for 2 minutes to loosen just enough to pour smoothly. Verbally mention this.

4) Slice one decent piece of truffle onto the honey.  Tell apprentice it came from Alba, Italy.  Talk up Alba, Italy while preparing this dish.  Coolly explain why only the best white truffles come from Alba, Italy. Do not mention you suspect what you're currently using is likely chinese truffles.

5) Season with Fleur De Sel.  Look very concentrated and hunched over the plate while doing so.  Keep silent and immediately upon finishing, criticize the apprentice for not being ready with step 6 which you have yet to mention.

6) Blow torch two cinnamon sticks until the two ends are amber-red.  Using two inverted Bordeaux wine glasses, hotbox them with cinnamon smoke and quickly place them over the cheese.  Make sure you get the apprentice to do this in front of the pass - right closely to where the guests you wish to impress are seated so you can truly impress everyone -yourself included.

7) Allow the apprentice to urgently call-out for servers, stare at him until a runner picks them up.

Good man.

 

-Jerek