View allAll Photos Tagged plating
Gerard Craft & Co.
niche
St. Louis, Missouri
(January 20, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Day 9: Jeremy Charles
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 18, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Third course for our First dinner at Melbourne food and wine festival featured Whiting fillet, carrot, zucchini, red elk and orange broth with a tarragon air.
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Plating for Gold: A Decade of Dessert Recipes from the World and National Pastry Team Championships by Tish Boyle; Published by Wiley Books
Book release date: June 15, 2012
The recipes are very technical but the desserts are gorgeous.
© 2012 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Although this plating looks very simple I was pretty satisfied with how I did it. Someone described the tiny diced fruits and the passionfruit sauce looks like shooting stars.
I like this plating more, probably because I was finally able to put fruit in between layers of tuile to do something like a mille feuille. And I like the final look of the passionfruit seeds--it really draws your eyes to it.
Arzak's Sous Chef Igor Zalakain shows us some past records of plates created at Arzak in their office. I find it cool that the restaurant doesn't just innovate, but also records and documents. The scientist within appreciates this, because that's how you learn, progress, and grow.
Photos from the preparation of Chef Matt Kantor’s Honey-Braised Short Ribs with Parsnip and Dandelion... details here: unsweetened.ca/2012/09/chef-matt-kantors-beef-short-ribs....
Halibut sous vide in olive oil served with white asparagus, purple potato and fennel. Garnished with pea shoots and pea marshmallows. (Ostara - the Pagan and Wiccan celebration of the Vernal Equinox)
The latest Secret Pickle Supper Club was held on March 26th at Loft404
This Pickle’s theme was spring and each course included elements of a spring festival held around the world.
Want to be invited to our next Secret Pickle Supper Club?
A bunch of 3-tiered dessert holders for a private party at the restaurant. Top: sweet potato cheesecake. Middle: creme brulee. Bottom: our deconstructed Smores dessert.