Wesley Tyler, CEC, CCA, WCMC, Executive Chef, The Club at Carlton Woods (Texas), is especially proud of his Compressed Melon and Prosciutto Salad recipe for its evolution, its versatility—and its role in keeping creativity flowing in the kitchen.
The salad—one of the items on the recently debuted spring à la carte menu—is light, sweet and acidic, with fresh, peppery notes, a nutty aroma and flavor and a kick of sweet spiciness.
Club + Resort Chef caught up with Tyler to learn more about the inspiration behind the dish, why it works and how he works to improve his craft every day.
Club + Resort Chef (C+RC): What was the inspiration behind this dish?
Wesley Tyler (WT): I love this dish, and we have done several variations of it throughout the past couple of years. Each time, it gets better and better as we refine or change it. Seeing it evolve with flavors, as well as presentation, is exciting for me. With this version, we included some molecular gastronomy techniques that add to the ‘wow’ factor. The little nuances and surprises in the dish really make it pop!
C+RC: How would you describe the flavors?
WT: Light, sweet and acidic flavors from the compressed melon, balsamic caviar and lemon juice. Fresh, peppery notes from the arugula. Nutty aroma and flavors from the toasted hazelnuts, and a kick of sweet spiciness from the candied serranos at the end really rounds off this dish.
C+RC: Why is this is an important or successful dish?
WT: I can validate the success of this dish by gauging our member response. The Compressed Melon and Prosciutto is a great seller on our menu, and it offers a light, versatile offering that could be shared and enjoyed as an appetizer at the table, or enjoyed as a salad course on a plated dinner equally. It has a wide range of applications.
C+RC: What about this dish makes you most proud?
WT: The evolution of this dish has been the most satisfying part for me to watch each time we bring it back. I love that the team is involved in this process, and this dish is so flexible that it could lend itself to a ton of variables. Including our cooks in this development, and hearing their creative ideas, keeps the kitchen stimulated and entertaining.
C+RC: Do you think other chefs will be inspired by this dish?
WT: Yes, I hope so! I think as chefs, our goal is to reach people and inspire them. Whether that be through food or discussion, it’s important to keep the industry moving in a positive direction. Sharing our knowledge is one of the many ways we can ensure this, and although we all have different tastes and styles when it comes to food, we can all agree that we are simply here to make people happy and hopefully work toward improving our craft each and every day.
Compressed Melon and Prosciutto Salad
Click here to view the recipe.