It's almost like those art works from the 70s with names like "Abstract Number 4" but ever since I started researching and writing about the Amuse Bouche (see February 21 post) they have constantly been in the back of my mind. And it's not just the allure of the food. I have always been interested in art and design and these are almost as important in presentation as they are in their burst of unusual flavors. Anyway.... here are my latest two.
Fresh, cold seedless watermelon with feta cheese and aged balsamic vinegar.
Coconut sorbet with finely grated milk chocolate. Use a microplane grater. It's amazing how much they actually can look like mini coconuts on the spoon.
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