Wynn Magazine - Las Vegas
Issue link: http://digital.greengale.com/i/81170
FOOD SPOTLIGHT Billy DeMarco, La Cave WILD SCOTTISH SALMON SASHIMI Can you describe this dish for us? The salmon sashimi was created during the spring and summer months—traditionally a time when the most colorful dishes are made. The rich orange wild Scottish salmon is visually complemented by ripe, green avocado and the bright color of pickled red onion. The colors and flavors of the dish are well balanced—no one ingredient overpowers another. What is your food-presentation philosophy? I try to make food that is fun with a little bit of a twist on the traditional. Whatever the main ingredient is, it should be the centerpiece of the dish. What is your favorite garnish, and what do you try to avoid? I like to use microgreens because they add just a little color to a dish without becoming an overpowering salad. I can't stand rosemary because it overpowers everything you see it in. What food-styling tips or tricks can you share? Using one to two ingredients is our style at La Cave, because we're not trying to overwhelm the plate. In cooking, sometimes less is more. 60 WYNN