A taste of platinum.
WHEN WE ASKED REYLON AGUSTIN, new chef de cuisine at The
Ritz-Carlton, Sarasota, to create a special "Platinum" dish,
he aimed for something as "bright and luxurious" as Sarasota
itself. A native Pacific Islander who grew up in the Philippines and
Hawaii, Agustin says that thanks to our "weather and setting"
he feels right at home, and he's excited by our tropical produce
and such local specialties as Mote Marine's caviar. "It rivals
European caviar," he says, and he built his "Triple
Platinum" stunner around that ingredient. The dish features a
soft-scrambled egg topped with creme fraiche and caviar; handmade
tagliolini pasta with compressed local heirloom melon (compressing the
fruit gives it a silky-smooth texture); and pan-seared Florida pompano
with baby fingerling potatoes, pearl onions and caviar beurre blanc.
Sumptuous, elegant, and oh-so-Sarasota, it's on the menu at The
Ritz-Carlton's Vernona throughout August.
Chef Reylon Agustin created a "Sarasota Magazine Triple
Platinum" dish featuring Mote caviar, pompano and tagliolini for
The Ritz-Carlton, Sarasota.