For Robert Mancuso, CMC, Executive Chef of the Bohemian Club, new dishes are often inspired by seasonal ingredients, past components as well as wine pairings.
Robert Mancuso, CMC, Executive Chef of the Bohemian Club in San Francisco, takes inspiration from all over, examining the seasonality of ingredients, reviving past dishes or components he’s created, and dreaming up wine pairings to add depth and dimension to the final plate.
This particular recipe is a seasonal hybrid that incorporates a number of components Mancuso is especially fond of.
For example, when he took his Certified Master Chef test, he created a shiitake mushroom terrine that he wrapped in a charred carrot escabeche. That carrot component stuck with him and is the backdrop here.
“I’ve reformatted the carrot many times,” says Mancuso. “Here, it adds a nice acidic component to lift the palate.”
Meanwhile, the duck confit, presented as a crepe, adds richness.
“I love the geometric solution that comes in this presentation and how it’s juxtaposed with the breast,” he says.
Mancuso developed this dish for a Board of Directors dinner in September and included a wine pairing—a pinot noir from the Russian River Valley in California—because he firmly believes that wine can profoundly impact a dish for the better (and vice versa).
Follow Chef Mancuso on Instagram: @chefrobertmancuso