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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?
Caramel à tous les étages, et sans ascenseur ! ;)
(From Food Design)
L'art de dresser et présenter une assiette comme un chef de la gastronomie...
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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.
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.
Birrieria Zaragoza, Chicago
September 25, 2011
4852 S Pulaski Rd
(between 48th St & 49th St)
Chicago, IL 60632
+1 (773) 523-3700
To plate these, all we had were berries so I piped my meringue in a sort of spiral pattern with the star tip and left some space at the top for the berries.
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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....
When you've cooked a beautiful piece of meat, in this case I've made a Chicken Saltimbocca, try plating in a stack. Not only does the presentation look awesome, stacking food when serving is a great way to incorporate many flavours or sides in a dish. On this plate, I layered Crack Roasted New Potatoes, Glazed Carrots, Chicken Saltimbocca and then drizzled with a hot pan sauce.
Newest plating design electroplated mosaic on October. More info: www.colorbuilding.com or www.colorbuilding.en.alibaba.com
I participated in the UJC's Tel Aviv One conference in Tel Aviv, March 5-8, 2006.
On the first day, after a morning of meetings, we went on various tours that we signed up for in advance. They were of varying quality, but ours was amazing. We got to tour the Yemenite Quarter and Carmel Market. After the tour, we returned to the Dan Panorama Hotel for a cooking class. Our group made two four course meals.
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