From the kitchen of Somerset Club (Boston, Mass.), Executive Chef Michael Shannon, CEC, recently introduced a sophisticated Lobster and Salmon Roulade with an intricate cucumber garnish and buttermilk-chive vinaigrette. This dish embodies Shannon’s commitment to innovation and was shaped by his experiences at PlateCraft. In this interview, Shannon reveals the inspiration and technique behind this refined dish, illustrating his approach to modern culinary artistry.
Club + Resort Chef (C+RC): How did your experience at PlateCraft inspire the creation of this dish?
Michael Shannon (MS): PlateCraft was an exceptional experience because it provided us with a unique opportunity to collaborate with renowned chefs and industry leaders in the kitchen. This dish was inspired by the collaboration we experienced together, incorporating cutting-edge techniques.
C+RC: What specific skills or techniques from PlateCraft do you believe make this dish special or unique?
MS: There are two main aspects to highlight. First, the cucumber salad was inspired the insightful garnish demonstration from [Geo Lanez, MBA, CEC, Executive Chef, The Patterson Club, Fairfield, Conn.]. Second, the technique of confining sauces or vinaigrettes with roasted beet puree is especially valuable for maintaining a polished presentation at banquets. It streamlines the process and enhances service efficiency by eliminating the need to individually dress greens.
C+RC: In what ways does this dish showcase your growth or learning from PlateCraft?
MS: This dish emphasizes the importance of meticulous detail, even in large-scale events, as illustrated by the cucumber garnish. For our Christmas Dinner Dance, crafting over 350 of these intricate pieces in advance streamlined the plating process. This approach allowed for efficient execution and elevated the presentation of each dish served.
C+RC: How would you describe the influence of PlateCraft on the flavors or presentation of this dish?
MS: The collaboration in the kitchen at PlateCraft was a major influence on this dish. The rare opportunity to work alongside other Executive Chefs pushed me to create something truly special, impacting both the flavors and presentation.
C+RC: Among all the dishes influenced by your PlateCraft experience, why did this particular one stand out for you to feature?
MS: This dish stood out because it encapsulated many of the skills and techniques learned at PlateCraft. The ability to apply what I learned in a practical setting highlighted the event’s importance, making this dish a testament to the value of such collaborative experiences.
