The last feature I did was Pan seared Snapper, Eggplant flan, tomato xvoo emulsion, pickled watermelon rind and watermelon tarragon salad.
I like to make flans, however, I find that when I make a flan I can't always get the texture right. So I asked for some help from a co-worker (Jeff) and they turned out lovely. The color wasn't awesome but I fixed that by making a bright lovely cold sauce out of tomatoes, salt, shallots, garlic and extra virgin olive oil.
The pickled watermelon was made by Jeff, it was very tasty and had hints of anise and cinnamon, because of this I kept most of the other components very subtle in flavor (not to say there was a lack of it) I just didn't want to over complicate the dish or the flavors involved. The tarragon was picked an hour before service (we have a herb garden) and the tomatoes eggplant and watermelon are local and organic. All and all I'd say it went pretty well.
Next time I think I would try and add an extra egg to the flan and a little more eggplant puree and lemon juice to give it a little extra something.
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