Working the Plate
Part of serving great food is the presentation. A feast for the eyes is just as important as a feast for the mouth in the restaurants at M. When our chefs present a dish, it's not only about the trendy tablescape underneath it but also how the food is displayed on top of it. Guests eat with their eyes first and they get a visual feast with what we're plating up in our kitchens.
When plating food our chefs know the importance of balancing colors and textures. Each dish at our restaurants has its own plating guide, a step-by-step instructional sheet teaching our culinary team members the exact specifications of how a menu item should be displayed. These guides ensure that each dishes' appearance is consistent and visually pleasing.
With the addition of a new menu at Anthony's Oyster Bar, our Food & Beverage Team recently had the opportunity to create new plating guides, unique to the venue. Our plating guides show a photo of the dish, what course type it is (appetizer, entr?e, etc.), which outlet it's served at, ingredients, how to prepare and lastly how to plate.
A little color goes a long way, with our Combination Sashimi plate. The different color fish slices contrast with the shredded daikon, shiso leaves and lemon garnish. The sashimi slices are fanned out on top of one another and separated by type of fish.
A great base is always the start to plating. Here, our Shrimp Tempura dish is placed upon a Ti leaf. A bed of fried rice noodles is assembled on top of the Ti leaf with the Shrimp Tempura and other tempura vegetables leaned up against them.
A diner's experience is heavily tied to what they see on their plate and has the ability to alter their opinion of the tastes of the food. Presentation can be the difference between a dish being mundane or gourmet. The goal of every dish we send out is to create a balance between flavors and looks, creating the ultimate dining experience.
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