View allAll Photos Tagged plating
Takazawa
Twelve Days of Christmas
Day 7: Yoshiaki Takazawa
The Restaurant at Meadowood
St. Helena, California
(December 16, 2017)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
My LDD work in progress, restarted after about a year or so of it just being the engines. I guess it was the whole Cuusoo thing with the Lego RIfter that got me motivated once again.
More detailing and smooting out the exterior.
Scott Anderson
Twelve Days of Christmas
Day 1: Scott Anderson
Restaurant at Meadowood
St. Helena, California
(December 7, 2012)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Rosettas for Relief, sponsored by Stone and Wood, Crumpler Bags, and Market Lane Coffee. Photos on the night by Sam Stewart.
Thanks for coming!
Chocolat, caramel et fruits rouges, quel beau mariage coloré ! ;)
(Chef Ruben Cabrera)
L'art de dresser et présenter une assiette comme un chef de la gastronomie...
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> Photo à aimer et à partager ! ;)
#gastronomie #gastronomy #chef #presentation #presenter #decorer #plating #recette #food #dressage #assiette #artculinaire
Last course for our very well recieved meal as part of Melbourne Food and wine festival was..
A light breton tart with a lime and basil infused curd surrounded by fresh alpine strawberries from Yarra Valley Greenhouse is served with our 2012 gold medal Tropical sorbet, a toasted oatmeal crumble, mango and passionfruit jelly balls, crisp meringue, and homemade white chocolate marshmallows. Finally garnished with a light sugar wave.
Nick Wesemann and Vinny Dotolo
2013 Harvesters Chefs Classic
The American Restaurant
Kansas City, Missouri
(June 23, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
David Toutain, with Kim Floresca and Katianna Weiner.
Twelve Days of Christmas
Day 10: David Toutain
Restaurant at Meadowood
St. Helena, California
(December 20, 2012)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Rediscovering Coastal Cuisine Dinner
Aubergine
l'Auberge Carmel
Carmel-By-The-Sea, California
(March 9, 2013)
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Scott Anderson, with Christopher Kostow
Twelve Days of Christmas Day 1: Scott Anderson
Restaurant at Meadowood
St. Helena, California
(December 7, 2012)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Twelve Days of Christmas
Day 8: Isaac McHale
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 15, 2015)
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Synergy Series #6: Sean Brock
Spoon & Stable
Minneapolis, Minnesota
(June 29, 2017)
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On this plate, there is the Café Royale, with dark and white chocolate mousse layers, and a poached pear. I probably should have cut this into a smaller portion/shape--this would have hid the dark chocolate mousse dirtying the sides of the white chocolate mousse. Everything on this plate looks huge, the cake, the pear, the piping. Looking back, I'm disappointed in myself.
Michael White
Synergy
Spoon & Stable
Minneapolis, Minnesota
(April 28, 2016)
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Synergy Series 4.1
Spoon & Stable
Minneapolis, Minnesota (October 22, 2021)
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Hastings, Lata, Stanhope.
James Beard Foundation Dinner
Music To Your Mouth
The Inn at Palmetto Bluff
Palmetto Bluff, South Carolina
(November 19, 2014)
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Atsushi Tanaka
Friends of Lysverket #10
Bergen, Norway
(June 7, 2016)
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Jeremy Chan
Day 6: Jeremy Chan
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 13, 2019)
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Use Scope
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Color: one
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"Ratatouille" Façon Meadowood
(Takazawa)
Twelve Days of Christmas
Day 7: Yoshiaki Takazawa
The Restaurant at Meadowood
St. Helena, California
(December 16, 2017)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Christopher Kostow, Val Cantu, and Tyler Franson.
Day 11: Val Cantu
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 20, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Christopher Kostow
Synergy Series #7
Spoon & Stable
Minneapolis, Minnesota
(September 29, 2017)
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Michner Plating Company, 1725 Angling Road, Jackson, Michigan. Michner Plating was originally formed in 1936 with an operation at 520 North Mechanic Street in downtown Jackson, Michigan. There they ran various processes which included Dacrament Coating, Nickel Chrome Plating, Zinc Plating and Powder Coat. In 1987, Walter Michner bought a second facility, formally Miller Plating, at 1725 Angling Road, also in Jackson. Walter Michner and Joe Michner set up the facility and ran it for 3 years at which time Jim Michner. The facility has been servicing the automotive industry ever since. In March of 2002, Jim Michner passed away and his son, Jamie Michner, became the Plant Manager. In November of 2002, the company experienced its second loss when Walter Michner passed away. Jason Michner, Jim's second son became the Vice President of the North Mechanic facility. With the down turn in the auto industry, the two plants merged together as one at the Angling Road facility. Jason Michner is currently the President of the company, with his brother Jamie as Vice President.
"Camoflage"
Horse mackerel, parsley, juniper berry.
(Atsushi Tanaka)
Twelve Days of Christmas
Day 10: Atsushi Tanaka
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 17, 2015)
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Description:
This product imitation chrome aerosol paint, the metal mirror highly decorative effect can be comparable with the plating, and can effectively resist ultraviolet radiation, enhanced by ornaments of the anti-aging properties.
Use Scope
Toy , door , ornament , precision instrument , glass , household appliances , window , machine , wood , cabinet , chair , desk , box.
Drying Time:
Dry to handle in 1 hour. Recoat within 1 hour or after 24 hours.
Packing: 400ml/pc 12pcs/ctn
link: www.sprayaerosol.com/
Konfitert Svineribb
Svinekjake, bacon, bønner og salsviesjy. (Marg og Bein)
Friends of Lysverket #8
Lysverket
Bergen, Norway
(January 12, 2016)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Fresh off the success of my Moraccan Pizza error... I was tricked into doing another big dinner, this time for what would ultimately be 55 plates.
Since there were so many fats from nuts, seeds and avocado in and on the pizza I wanted to go light on the dessert. Fighting to be able to serve what I wanted I came up with sliced oranges (which were in-season) topped with a spiced "honey" -- though vegan so not really honey as would be served in Morocco -- sauce, in-season pomegranates, mint, lemon zest and black sesame seeds. I think they turned out beautifully (especially with the help of a talented and dependable friend) but they were also incredibly tasty!
Such a hit the recipe was put in a book! =D
More pics of these and the full dinner to follow in my stream.
I was afraid this plating was too simple but my Chef liked it because of its simplicity, and the fact that I choose to cut the shape into something different (other than a square, rectangle, hexagon). Hm. Also, usually on such a long plate, you would usually have 3 sections but I only did 2. I may be overly critical, or I just don't know what to look for when plating.
Michael Anthony
Synergy Series #2: Anthony
Spoon & Stable
Minneapolis, Minnesota
(June 16, 2017)
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Simon Davies
Synergy Series #5: Grant Achatz
Spoon & Stable
Minneapolis, Minnesota
(April 14, 2017)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Nathan Rich and Daniel Boulud
Gourmet Fest
La Playa Carmel
Carmel-By-The-Sea, California
(March 17, 2017)
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Val Cantu and Christopher Kostow
Day 11: Val Cantu
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 20, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography