the next, a powerful image popped into my head, which I had seen in the Harvard
University Food For Thought course 2013, during Chef Grant Achatz’s spotlight.
not the real name. I actually have no idea what it’s called.
R&D team) drew a key ingredient in the middle of a page. Then he would draw
lines radiating from that key ingredient of potential pairing ingredients and
flavor profiles. Then from those second ingredients, he would brainstorm other
components that would balance. Then a tertiary list of pairings for those
components. And so forth until the page is full. Then he would look at those
ingredients and evaluate how those would pair with the original, key
ingredient. Sometimes a unique pairing was identified, and a brilliant dish
would begin to develop.
thought, so you’re really following along the brainstorming I did.
discussed. He had led off with a “simple” scallop dish on a plate. Write that
in the middle of your page.
radially around the scallop word. A few items came to me: bacon, chorizo,
cream, white wine, tomato sauce, butter.
Applewood, lettuce & tomatoes, eggs, kale, smoke, pineapples.
Coconuts, slushies, salsa, grilling, candied pineapple/dried pineapple.
tertiary or even quaternary ingredients, if you went one more level past
pineapple. Can your tertiary or quaternary ingredient(s) pair with the center
ingredient? Yup, most definitely. Pineapple salsa on a sear-grilled scallop is
definitely a real dish. The acid and heat from the salsa would cut through the
creamy, buttery scallop beautifully.