Be sure you've tasted course one, two and three before moving on to this one!
So at this point in the meal, I've noticed a trend. Each dish has a stronger flavor and heavier consistency; they play upon the tasty notes that have already been established, and are definitely ramping up to a crescendo. We've got a Flavor Symphony, here! Is this how all meals are meant to be? Is this real life?
These ribs might be short, but they're tall on FLAVOR
These short ribs with turnips and chili were mind blowing. The flavor was hearty and while quite heavy, and the meat was extremely soft and supple. It had been cooked in such a way that it practically fell apart on my fork... which led to some scrambling and attempts at covering up how ungraceful I am. The turnips on top lent the dish a nice crunch to it without detracting from the flavor. I dipped each bite in a tiny bit of chili sauce to really round things out with a ZING!*
This illustration was particularly challenging because of the delicate veins in the turnips-- they're so subtle that I had to be careful not to overdo it.
Next will be course five of the chef tasting, in which we go full tilt flavor!
*I used to hate hot sauce, but I'm slowly becoming a lover. I'm pretty sure this was a house sriracha, and it was DELIGHTFUL.
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As a working artist, I have to exhibit at comic and art conventions in order to grow my audience, sell my wares, and meet art directors. Each show requires a ton of prep work, and then a certain amount of recovery time afterward as well. This show was totally food related though, as I just debuted my very first set of food illo art prints and pins!
Deliciousness for your wall or photo frame!