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Notre Dame of Maryland University celebrates Gator Athletics with its annual banquet honoring student athletes on and off the plating field.
Chef Pam Mazzola leads the plating of Monterey red abalone with abalone mushroom and heart of palm « tagliolini »
As you can tell I've been reading up on my plating skills
www.amazon.com/Working-Plate-Art-Food-Presentation/dp/047...
Throw in a few flower stems, a little Rubbermade and a shoe and you're already at 2 stars.
bavarian cream in a pool of chocolate sauce and kiwi coulis with a tuile and "hearts" of blackberry coulis
coconut manjar branco (clanc mange) on top of a lemon pinenut cake with layers of lemon curd, rolled in toasted coconut. blackberry coulis lines and tuile.
A Cobaya "underground" dinner with Chef Carlos Garcia of Obra Kitchen Table on July 10, 2019.
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