I finally settled on my dish and have all the recipes fleshed out for the ACF Riverside Culinary Classic 2014. I am actually in the process of braising three pork bellies and turning another one into house made whiskey bacon. Nervous and excited. The dish is as follows:
Braised pork belly, sweet potato mousse, mustard fried Brussels sprout leaves, beer foam, Sriracha pecans, amaranth and arugula sprout salad, goat cheese, house whiskey bacon, pickled shallot, and an orange vinaigrette.
I can't wait to prepare this dish for the first time. I'm excited about how it has come together and my use of molecular gastronomy to elevate the dish. Also, I'm real excited to taste it for myself.