View allAll Photos Tagged plating
Twelve Days of Christmas
Day 1: Scott Anderson
Restaurant at Meadowood
St. Helena, California
(December 7, 2012)
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Christopher Kostow
Synergy Series #7
Spoon & Stable
Minneapolis, Minnesota
(September 28, 2017)
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Christopher Haatuft and Rodrigo Noriega
Lysverket
Bergen, Norway
(May 30, 2015)
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Synergy Series #2: Anthony
Spoon & Stable
Minneapolis, Minnesota
(June 16, 2017)
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Atsushi Tanaka, with José Gabriel Cerdá Contreras
Friends of Lysverket #10
Bergen, Norway
(June 7, 2016)
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Nathan Rich and Daniel Boulud
Gourmet Fest
La Playa Carmel
Carmel-By-The-Sea, California
(March 17, 2017)
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Phillip Foss.
Twelve Days of Christmas
Day 3: Phillip Foss
Restaurant at Meadowood
St. Helena, California
(December 11, 2012)
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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.
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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.
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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.
Worker welding two pieces of bulkhead plating together for WSDOT's new 64-car ferry, under construction at Todd Pacific Shipyards in Seattle. "Todd Pacific Shipyards Photo"
Chef Showdown
Music To Your Mouth
The Inn at Palmetto Bluff
Palmetto Bluff, South Carolina
(November 20, 2013)
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And finally, the food shots from the Tasting Tour of Piedmont at the Secret Pickle Supper Club (www.secretpicklesupperclub.com)
Whelk Conserva
Tartine of herbs and seaweed.
(The Restaurant at Meadowood)
Twelve Days of Christmas
Day 11: Justin Yu
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 18, 2015)
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There is lots of things wrong with this plating--most importantly that since it's amaretto-flavoured, the decorations on the plate should match the flavour of the amaretto. And that is what I hadn't taken into consideration. Well, actually I have no idea what will go well with amaretto and I should have looked it up before class. Apparently, caramelized apples, peaches and other earthy flavours will go well. Another thing is that my fruit are in even numbers when they should be odd--the mangoes stand out a lot.
Christopher Kostow, Wojciech Modest Amaro, and John Hong.
Day 7: Amaro
Twelve Days of Christmas
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 15, 2018)
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Chef David Toutain touches every dish served - his work is beatiful and graceful; the man is concentration himself. Beautiful work.
Please take a look at the entire Agapé Substance picture set.
Nicolai Nørregaard and Tyler Franson.
Day 7: Nicolai Nørregaard
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 14, 2019)
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