turn into

components are gathered together to form a dish.  they play well together, they form relationships with each other, flavors meld, creating a singular vision...
then i go and muck it all up and move everything around.
i just can't leave things alone

it began with grapefruit curd, burnt meringue, gingerbread, clove sherbet, grapefruit sauce, fizzy white chocolate powder, milk meringue, mint

then turned into

 grapefruit bavarois (made from the curd), clove sherbet, grapefruit meringue, and pretty much all the rest of the previous dish.
i find it difficult to think that a dish is done.  there is always a different road to take.

win some lose some

it starts off quite simply...

the flavors are what i wanted, a gelee of Pernod, some grapefruit segments

a tonka bean pudding hugging the thread of gelee

some thickened grapefruit juice

a black sesame sponge cake made in the microwave, a very soft and spongy element

with a deep toasted and smokey flavor

grapefruit meringue spread and dried on a tray and broken into shards to add crunch

the original starting point is the grapefruit parfait surrounded by grapefruit ice, frozen into a cylindar and cut

some micro cilantro to add freshness and a cleansing quality

probably should have stopped there

then i added a frozen white chocolate powder, why? because i wanted the white chocolate to bring together the grapefruit, sesame, and licorice

and finally finished with some pomello juice frothed up. 

all the flavors are what i wanted, there are various textures to keep the mouth interested

and the colors really stand out on the plate...but it just really feels like a trainwreck.

sometimes the idea really outweights the execution.  maybe tomorrow i will keep all the flavors and change all the techniques