Quote:
Originally Posted by Chad Aaland  I like most everything on bright white plates with no frills or designs, sauce underneath and simplistic/minimal garnish, preferably something that was cooked with the dish.
As far as cutting the scallop, I would think before as doing it after would not only cool it down, but have someones fingers all over every inch of it, and take too much time when plating. |
"It's so beautifully arranged on the plate - you know someone's fingers have been all over it. " - Julia Child
