This is my own composition and, in my opinion, restaurant worthy. The flavors and textures really come together.
It is barley simmered in chicken stock served with Champagne-braised fennel and Burrata cheese and topped with fresh sage and a drizzle of truffle oil.
The bland but nutty barley, the creamy cheese, the bright notes of the fennel all create a balance of strong and mild flavors, and coarse and smooth textures…some of my best work!
TT
ToneManblog 
Tony, when are you opening your restaurant? I need a job. Shirley
Ha! No time soon, but I’m always cooking! C’mon over and I’ll put you to work!
I would love to cook with you. The fallout from the foot is that I’m not able to go back on kitchen staff at the restaurant, so now I’m at loose ends.