Pointing with Flavor

We finished our short rib discussion yesterday without a finished dish.  Since we have guests arriving today we needed to assemble a variety of dishes for this evenings menu, one of which will feature the olive brined short ribs.  We have spent some time working on the delivery of flavor, from a quick hit to the subtle development of flavors as a dish progresses.  Short ribs are rich, decadent and can be heavy.  In preparing a short rib dish we sought out ingredients with their own clarity in order to achieve balance.  We made a ginger flavor strip to add spice and floral components to the dish, while our melon confit added a refreshing juicy crispness.  We married the clean and rich flavors components with a miso butterscotch sauce, tying burnt caramel with salty, fatty and a touch of acid.  The dish works because the flavors all work to elevate one another.