Matsutake Potato Dumpling
As seen on TV
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Matsutake Potato Dumpling with Pig's Ear Stock and Pickled Honshimeji
A toast to Anthos.
While prepping: "For my second course I'm making the potato dumpling served with a pig ear broth. I want to toast Anthos. That's where I learned to celebrate very humble ingredients."
After sleeping on the menu she moved the matsutake here: "I'm moving the matsutake into the dumpling. I know the mushroom can stand up to all that flavor."
At service: "I wanted to make a toast to Anthos, one of those restaurants that valued the simplicity of the ingredient. I wanted to do that here with the matsutake potato dumpling, pig's ear stock and pickled honshimeji mushrooms."
Final table: "That was a toast to Anthos. The idea was to highlight this really soft, delicate dumpling and then build around it." She acknowledged: "We plated it too early."
{Guest}: "I wanted Sherry's broth to be warmer." {Judge}: "The texture of the gnocchi was so light and fluffy."
{Judge}: "But between the matsutakes, the pork jowl and the honshimeji mushrooms, all kind of chewy but slimy at the same time."
Final table: {Judge}: "Those dumplings were pretty fantastic. But then there were so many strong flavors distracting us."
{Guest}: "I was a little curious if something went wrong with the temperature of it." In deliberation the host called it her least favorite course of the entire evening.
