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We love having fun with food. Whether we enjoy it at fine restaurants or make it ourselves, we relish food presented with wit, as works of art, or tongue-in-cheek. Of the latter, we made a literal version not too long ago, layering sliced tongue with beef cheeks. The famed dish Oysters and Pearls at The…
Continue reading “FOOD FUN: A Hands-On Plate”
We traditionally serve cheese on a platter; sometimes on a cutting board, especially one that looks great because we’ve never used it for cutting. (The rustic look, using a well-worn cutting board like the one in the photo, doesn’t look right with our fancy decor.) Our crudités have always been arranged on a large plate,…
Continue reading “TIP OF THE DAY: Crudités On A Cutting Board”
Make your food look more beautiful this holiday season. Sometimes, exciting food isn’t about complex cooking skills, but in an artistic outlook. The difference between your presentation and that at a fine restaurant may simply be a colorful and imaginative garnish. This red snapper from Aureole in New York City uses two chef techniques: Plating…
Continue reading “TIP OF THE DAY: Festive Food Presentation”
A good caterer knows that presentation makes a big difference. At every event we attend, there’s usually a clever idea to bring home. Today, the tip is to repurpose the rocks glass. Elegant Affairs Caterers, which works in The Hamptons and metropolitan New York City, uses it instead of a conventional plate to layer a…
Continue reading “TIP OF THE DAY: Fun With Food Presentation”
