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The Power of Food Presentation & Why Plating Makes a Difference

by on ‎03-10-2014 07:04 PM

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:



  • If you have a mandolin, making very thinly sliced veggies to fan out on your plate is a quick way to add some art to your plate. Lemon slices or wedges are other ways to add some bright color to your plate.

  • Use herbs that you actually used in the recipe to really incorporate your garnish into the dish. For example, if you’re serving rosemary crusted pork loin, scatter some whole rosemary springs around the cut of meat just before you place it on the table. Even just a sprinkle of chopped parsley adds a welcome burst of color to any dish.

  • Desserts are easy targets for fun presentation tips. Get creative with strawberry, chocolate, or caramel sauces, and drizzle them over your dessert. For an even more professional look, create spirals or flower designs with the sauce.

  • Any extra flourish makes your dish that much more appealing. Just make sure whatever flavor is being incorporated into your dish with a garnish doesn’t take away from the food.


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