Well it is pretty amazing to me to have such a successful dish on our menu made strictly from a ratio of condiments. The condiments are tangerine juice, sweet chili sauce and coconut milk. These items are reduced down with pan roasted shrimp. We finish them with sesame seeds and cilantro. The garnish is a couple streaks of celery root puree. I believe that cuisine is extremely simple: Either it is good or bad. There are no shades of gray in cooking. A lot of Chef's I know would like to complicate this process by making there own sweet chili sauce or there own coconut milk. My question is, does it make it taste better or does it make your ego feel better? I believe consistency is the hardest thing to do in any career. This is why I think this dish is successful: consistent flavors every time. When you tend to start making all your condiments in house, you run into consistency issues. Cooks,season changes, purveyors, cost and time are all big factors. There is enough issues to worry about on any given day in the restaurant, leave some of the little things to the other guys.JM
