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Hello, foodies..
Last Thursday I went to the Philadelphia Flower Show with the In the Kitchen with David team and I wanted to take a moment to share my demonstration.
First, the recipes—and a little sidebar on fresh ingredients. I’ve always been an advocate of using fresh food when you’re cooking—it’s so easy to buy premade meals and bases, but what are you really eating? As often as possible, buy fresh and buy local ingredients, if you don’t have your own garden. I don’t tend a garden of my own, so I make a diligent effort to support my local farmers and farmers’ markets. The food is fresher, often times grown without pesticides, and even sometimes cheaper. On Thursday we made three recipes that call for fresh produce: my Fried Green Tomatoes with Garlic-Basil Aioli, my Mandarin Spring Salad with Grapefruit Dressing, and Fruit Pizza. You can find all three recipes on my recipe page QVC.com and I urge you to give them a try.
And now, the power of presentation. Think about the last time you went to a nice restaurant. How did your food look when it arrived? Was the plate clean? I’m sure it was. Were there garnishes of fresh herbs or mixed greens? Adding a garnish to dishes you’re serving is probably the easiest, fastest, and least expensive way to elevate a dish from yummy looking to restaurant quality. Here are a few tips on how to add those important extras:
That’s it! Yes, plating (as it’s formally called) may take a little extra time, but when you’re hosting those special dinners or trying to make an impression, it will make a world of difference.
Here are a few photos from Thursday—a great big thank you to the Philadelphia Flower Show and all the convention center employees—for being such wonderful hosts. See you next year!
Keep it flavorful!
—David
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