I would love to highlight my collaboration with Chicago-based magician Jeanette Andrews who has developed custom plateware for me, including the Balancing Glass used in this dish.
“It has been exciting to use my 22-year background as a magician and artist to be able to contribute to designing plating concepts for Chef Christopher Anderson. Here, we were interested in trying to find a dynamic and visual way to illustrate the delicate balance of flavors in the soup by balancing the service piece on its edge in real-time for the diner.” – Jeanette Andrews
Loaded Potato Soup
350g Whole Milk
65g Cave Aged White Cheddar
Render bacon in sauce pot until all fat is rendered and bacon is crispy.
Add milk, butter and salt to taste. Heat milk up to 194 degrees Fahrenheit and add cheese then cut off burner.
Let cheese steep for 30 minutes then transfer to a Vitamix and blend for 3 minutes.
Strain through chinois and cheese cloth.
5 Cups of Water
1/2 oz Salt
1 oz of Potato Starch
Peanut Oil for Frying
Add potato starch, salt and water to a sauce pot and cook until hydrated.
After hydrated transfer to acetate sheet and put in dehydrator for 4 hours on 145 degrees Fahrenheit.
Bring oil up to 320 degrees Fahrenheit and fry until crystal clear like glass and crispy.
Reserve in dehydrator until garnish.
100g Chives (green)
40g Grape Seed Oil
Blanch and shock chives.
Add to Vitamix with water and xanthan gum and blend.
Once all is incorporated stream in oil slowly while still running to create an emulsion.
200g Extra Virgin Olive Oil
100g Sour Cream
Ultra Tex 3
Blend for 5 minutes and let sit for one hour then strain through a chinois and coffee filter.
Citrus Marigolds Petals
Garnish with chive batons and citrus marigolds and plate as shown.