This is the conception of my Lenti Antipasti... or 'slow antipasti.' I wanted to do a procession of power-umami flavors in Italian culinary language. I used a Front of House Origami plate to break the whole into 4 small bites. Each section focused on a classic Italian ingredient of flavor that featured long aged products or used glutamate intensifying cooking techniques.
The anitpasti is (from the rear clockwise around)... honeydew with prosciutto jus and balsamic must reduction, dried aged Coppa with espresso braised baby fennel, 8 hour slow roasted black heirloom tomato with parmesan and black pepper, 18 hour sous-vide toasted fennel and pesto duck breast. It's a long explanation, but I didn't go off high winded to the guest. I just explained the flavor intensification methods and told them which order to eat it.
Just look at the flesh of this tomato. The flavor was uber-boosted.
The espresso and cream braised baby fennel left the tongue with the savory suggestion of tasting demi glace. A very cool trick. Oh, yeah... and the Coppa wasn't bad either.
