Sponsored images from 
View allAll Photos Tagged plating
Day 5: Junghyun Park
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 12, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Friends of James Beard Foundation Dinner
The American Restaurant
Kansas City, Missouri
(February 9, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
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.
Andreas Bagh.
Friends of James Beard Foundation Dinner
The American Restaurant
Kansas City, Missouri
(February 9, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Newfoundland Scallop
Dried roe.
(Charles)
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
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.
Atsushi Tanaka
Friends of Lysverket #10
Bergen, Norway
(June 7, 2016)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
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....
Blueberry Poundcake
Chanterelle.
(Charles)
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
Satin nickel plating help you achieve a cool and classy look for any type of equipment. Let our experts help you achieve this look at economical prices. Contact us at 0121 440 3173.
Learn More: bit.ly/3zwqvDn
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.
Spiny Lobster
Fermented turnip, kani miso.
(Williams)
Day 8: Brady Williams
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 17, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Andreas Bagh.
Friends of James Beard Foundation Dinner
The American Restaurant
Kansas City, Missouri
(February 9, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Gerard Craft & Co.
niche
St. Louis, Missouri
(January 20, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
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.
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.
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....