"We cook without the confinement of tradition," promises executive chef Matyas Urban, and his plate at DISH is a reflection of that perspective. It's Creole-style pork belly, served on a rice cracker with katsuobushi.
Urban tells us that his pork belly is "cured in a Creole spice blend and smoked on a rice cracker tuille, topped with pickled trinity [onion, celery, and peppers] and katsuobushi, which is dried, fermented, smoked tuna," he says. "Using katsuobushi to replace something that might be more traditionally found in a Creole dish, like shellfish, adds a depth to the flavor that enhances the pork belly." It's not something that appears on Limelight's regular menu, though Urban says you shouldn't be surprised if it does show up there one day.
Pork belly with a twist is just one example of the surprises you'll find at DISH, which runs from 12:30 to 3:30 p.m. on Sunday, September 7. (VIP entrance is at 11 a.m.) To see what else is in store and buy tickets for this culinary celebration's twentieth anniversary, visit the 2014 DISH site.