The Art of Presentation and Plating with Chef Jordan Kahn
The Art of Presentation with Steelite International
Pear, Wild Anise, Cream, Raw Chestnut, Mead Syrup Infused with Pear Skins, and Pistachio
For Red Medicine Chef Jordan Kahn, plating won’t necessarily indicate the nature of what’s to come. In a dish where “pear” is the driving inspiration, there is an assemblage of natural textures and tones that Kahn balances delicately in the center of this wide-rimmed dish. Because Kahn embraces outside elements that often challenge the refinement of the environment, or plating itself, the visual is more akin to a forest floor than fine dining restaurant.
Dali’s Caramelized Moustache, Apples, Chartreuse, and Lettuce
For Red Medicine Chef Jordan Kahn, plating won’t necessarily indicate the nature of what’s to come. In a dish where “pear” is the driving inspiration, there is an assemblage of natural textures and tones that Kahn balances delicately in the center of this wide-rimmed dish. Because Kahn embraces outside elements that often challenge the refinement of the environment, or plating itself, the visual is more akin to a forest floor than fine dining restaurant.
Charred Leeks, Taro Vichyssoise, Parsley Root, Chinese Celery, Vietnamese Herbs, and Smoked Tofu
For Red Medicine Chef Jordan Kahn, plating won’t necessarily indicate the nature of what’s to come. In a dish where “pear” is the driving inspiration, there is an assemblage of natural textures and tones that Kahn balances delicately in the center of this wide-rimmed dish. Because Kahn embraces outside elements that often challenge the refinement of the environment, or plating itself, the visual is more akin to a forest floor than fine dining restaurant.
Steelite at the 2011 Portland Rising Stars Honorees Dinner 
Steelite on the Road - Tastings 
Steelite at the 1st Annual StarChefs.com Pastry Competition at ICC
Steelite at the 5th Annual StarChefs.com International Chefs Congress
Steelite at the 2009 StarChefs.com International Chefs Congress
