Plating food is not as difficult as many believe, and we offer 3 tips to help you plate food at your next dinner party attractively like a restaurant, caterer, or food stylist. And you don't need fancy equipment.
hough the days of so-called "architectural" food (food built up on the plate as high as it would go in all sorts of crisscrosses and outlandish configurations) are pretty much past, a little height on the plating is always attractive and sets you apart as a host.
Add height to spaghetti by using a spaghetti fork and twist of the wrist to shape nest-like portions. Top with fresh Parmigiano and/or some chopped fresh parsley or, more original, fresh basil.
Make a little hill of your side dish--whether a vegetable or starch (such as rice or potatoes) or both, make a little hill by placing them in the middle of the dish and building up a little height and then prop your meat, whether chops, steaks, or chicken breasts or pieces, against the little hill. This doesn't work as well with fish, which is delicate and may fall apart, but can work with shrimp or scallops also.
Add height to a layer cake by leaning chocolate shards (made by cutting from a chocolate bar with a chef's knife and then cutting what was cut from the bar in a rocking motion back and forth) against each other. Or pile chocolate curls or strips (made by shaving a chocolate bar with a vegetable peeler on the side) on top. Don't be discouraged if the curls don't come out perfectly, you can always chop them to use for the piled shards technique. Or, easier still, buy a box of small bonbons, such as Roche-Ferrer, and pile them on top of your cake in a pyramid, or buy organic flowers and pile some on top of your layer cake in the middle. Just make sure people don't eat the flowers!
Enjoy!
Kristina
Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering
(713) 522-0077
(281) 796-9841
No comments:
Post a Comment