Stewart Woodman, Heidi's (Minneapolis)

Carrotterrine

In this dish, Chef Woodman places the silverware down on a certain location to the plate to suggest a starting point for the experience.  The dish is designed to make the customer/user/consumer feel immersed in a whimsical garden.  Roasted fennel has been transformed into “dirt” and edible flowers, carrot tops and baby cilantro are arranged with tweezers around the plate to balance the composition.  The customer/user/consumer is encouraged to play with the food by pulling from the compressed, slow cooked, layered carrot monolith and mixing it with the carrot gel, carrot powder, beet powder, and lemon sorbet. This dish is not fully deconstructed, but is deconstructed enough to allow for some variety in each bite. Chef Woodman and his team have designed a novel, immersive edible experience on a plate by taking into account principles of interaction design, graphic design, architecture and product design.