View allAll Photos Tagged plating
Day 3: Calvert
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 9, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Day 3: Calvert
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 9, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
John Hong
Synergy Series #7
Spoon & Stable
Minneapolis, Minnesota
(September 28, 2017)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
I find it annoying when restaurants do a beautiful job plating and garnishing dishes that are expensive, and a crappy job on the cheaper ones.
This Soft Shelled Crab Appetizer was beautiful and tasty to boot.
I was skeptical at first but the blue cheese cheesecake went really well with the museli bread we made, and also with the rhuburb compote. Another chef liked it with orange marmalade, but I didn't really like it, but I put it on top of my cheesecake anyways, for a different colour and texture on the plate. You probably can't see it for the huge spun sugar ball on top of the cheesecake.
Kim Floresca and Daniel Ryan
Twelve Days of Christmas
Day 7: Kim Floresca and Daniel Ryan
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 12, 2015)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Day 7: Nicolai Nørregaard
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 14, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
There's definitely something missing from this plate and I think it's the colour. There isn't enough fruit or decorations in the tuile. I think if I could do it again I would put more variety of fruit in the tuile instead of repeating the raspberry that is on top of the mango mousse. Also, the dots of mango sauce on the plate is very boring and I should have alternated it with the raspberry coulis sauce or something...
Joshua Skenes plating mountain ram.
Rarities Dinner
Gourmet Fest
l'Auberge Carmel
Carmel-By-The-Sea, California
(February 26, 2016)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Chef David Toutain touches every dish served - his work is beatiful and graceful; the man is concentration himself. Beautiful work.
Please take a look at the entire Agapé Substance picture set.
Justin Khanna
Friends of Lysverket #10
Bergen, Norway
(June 7, 2016)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Nicole Krasinski and Molly Meehan.
Twelve Days of Christmas
Day 4: Stuart Brioza and Nicole Krasinski
Restaurant at Meadowood
St. Helena, California
(December 12, 2012)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
New Years food is usually served in laquered boxes and people pick and choose what they want to eat. Our family has always made a plate for each person though. My mom says she finds everything easier to deal with.
The simmered vegetables are arranged to represent the "shochikubai" or "pine, bamboo, plum", a combination considered to be festive in Japanese culture. Osechi dishes are rife with symbolism like this to celebrate the coming of the new year.
Chef Benno in action. I loved watching this elite pro.
Please take a look at the entire Chef Benno's presentation image set.
Day 3: Calvert
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 9, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Day 3: Calvert
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 9, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Jeremy Chan, with Tyler Franson and Ryan Sohn.
Day 6: Jeremy Chan
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 13, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
The final move of dinner, moving the salmon from the baking sheet under the broiler to it's serving platter.
Ya, the old neon West LA Plating steel sign has been long ago ghosted but now updated by the local taggers
Full project details on ModernSynthesist:
modernsynthesist.blogspot.com/2011/04/redux-dominatrix-fr...
I had to make this for school… And I will tell you it’s freaking yummy. Just a handful of nuts and seeds to grind them up and then you can use them in anything literally. Great on top of cereals, smoothies, yogurt bowls, and like here in the photo deep a little olive oil and then into the nuts which is the way it’s traditionally eaten.
Smoked Trout
Onion purée, pickled onion vinaigrette.
Paired with Éric Chevalier Cabernet Franc, France, 2014.
Kyle Goldstein
Synergy Series #2: Anthony
Spoon & Stable
Minneapolis, Minnesota
(June 16, 2017)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
I had so many nightmares go through my head the week before the dinner about how I could screw things up. Luckily the only glitch was when I served this soup to Michael and the host and heard what sounded like a dog peeing on the floor. I spilled the soup!! At least it was on the floor and not down their backs. ;-)
See the whole set here.
Plastic food plating in a restaurant show window is a standard feature all over Japan and so here is one in the busy Shibuya area! Despite the convenience of ready metro connections and so many food outlets and other convenient options in this district, real estate here in Shibuya is eye wateringly expensive and the hotels in fact so expensive that you should be sitting on wads adn wads of cash if you want to stay in this area. So rather than a place to stay, Shibuya is more suited towards sightseeing, eating ethnic Japanese cuisine (if you can tolerate the long queues outside each cafe) and for a spot of upmarket shopping. Notes about the Shibuya district along with more photos appeared earlier in this album (see previous pictures) and will also appear later as we go along. (Tokyo, Japan, Apr/ May 2019)