We all grew up looking at plated food, everyday, it’s a small palette, usually flat and round. We have stared at plates more than we have stared at framed art. We are barely surprised at how food is displayed; we love the look of it mostly because we are hungry. Chefs around the world struggle with trying to impress a diner with “new” visuals, using textures, colors, aroma, shapes, architecture, balance, and anything else they can think of. In the world of immediacy via the interweb, ideas are freely shared. It is exciting for us to see how chefs are creating uniqueness, beauty, and surprise. We particularly love the The Art of Plating, and wanted to share some of our newfound inspiration.
Surprise! We love this super interactive plated moment, where guests get to smash through a layer of toasted sunchoke to see their meal, let alone taste it.
The pop of vibrant green sauce is the perfect background canvas to extenuate the beauty and contrasting colors of the heirloom spring vegetables. The 50/50 plate also brings visual organization to the organic chaos.
Not only do we love the fun sphere pedestals that highlight the different bites – but each stone is brought to varying temperatures from ice cold, to piping hot!
The swirl of sorrel puree not only frames the plate, but adds movement to the
curved vegetables. We also love presenting the herb leaves upside down to show off their inner beauty.
More visually delicious eats: