plate rim garnishing?

[durangojo]

i'm sure somebody out there knows this how-to garnish...i have seen thhe rims only of large bowls and plates that have an almost 'carpet' of parsley coating on them..how does one do that..my guess is that you have to moisten it with something first...oil?, water? dip in very, very finely chopped parsley and then shake off the excess?.any help would be great..thanks all, hope your day is going well...
joey

[kuan]

Please don't do it. What function does it serve?

[Goose]

I was told that placing garnish on the rim of a plate was a bad idea...tacky if you will. Another bad example popularized by Emril...just like putting your towel on your shoulder.

Not very professional.

[Blueicus]

Well, it was surely a popular trend back in the 80's and 70's, perhaps it'll make a comeback one day?

However, I think durangojo is talking about more than just sprinkling parsley around the edge of the plates, I think she's talking about covering the edge of the plate with parsley like you run a glass with sugar or salt or something for a mixed drink.

[Shamrock Chef]

NOOOOOOOOOOO!!!!!!!
please don't put any thing on the rim of a late.
Nothing gets me going faster!

[Pete]

Garnishing the rim of a plate was a trend in the 80's and early 90's. As you can see, by the responses above, it has fallen out of favor in recent years. It's something I would stay away from unless you are going for that 80's retro kind of feel.

[Risque Cakes]

First of all I agree, what purpose does it serve? NO one but NO ONE eats the parsley anyway, unless it's something totally edible, skip it, lose it, don't use it..lol

and WHY would you put ANYTHING on the rim of a plate, bowl, or ANYTHING. That's where most servers hold the plates..lol

and my own personal opinion...it's ugly, makes the plate look dirty and it pisses me off.

Makes me think the Chef is being pretentious and has to window dress the plate because the food won't stand up.

Just my own personal opinion....I won't even shake cocoa powder or powdered sugar on my plates...or make all those silly squiggles with fruit glazes.

I like my plates clean, when I eat or serve.

I will use a bit of a stencil though because that may make a design that's important to the overall design of the plate.

When I was in school, ( just being silly now) I used the glazes, melted chocolate, and all those garnishes to WRITE the Instructor messages as to how much I hated doing that..lol

Well, I guess he did have a sense of humor, I didn't get an A but I did pass with a B..lol

[Anneke]

The method is quite simple really. You can cut out a ring of astro-turf and paste it on to your plate with a mixture of flour and water. The garnish is dishwasher safe and can be reused for the next customer. All the fine dining establishments are doing it now. Seriously guys, your in the biz, you should know about this.

[durangojo]

ok, ok, i get it!..don't know why it's not ok, but i'll take your words for it...thanks all for your gregarious opinions..so, what is 'in' nowadays? i know i live in the boonies, and we don't have alot of fancy pants restaurants out west here so may not be up on the newest trends..what do you do? again, thanks all..and yes it was about rimming the plate similar to rimming a cocktail glass ...anneke, funny stuff though, maybe i'll try it as a joke!..good day all
joey

[Blueicus]

well, if astroturf plating is good enough for Paul Bocuse, it's good enough for me.

[Risque Cakes]

Originally Posted by durangojo

ok, ok, i get it!..don't know why it's not ok, but i'll take your words for it...thanks all for your gregarious opinions..so, what is 'in' nowadays? i know i live in the boonies, and we don't have alot of fancy pants restaurants out west here so may not be up on the newest trends..what do you do? again, thanks all..and yes it was about rimming the plate similar to rimming a cocktail glass ...anneke, funny stuff though, maybe i'll try it as a joke!..good day all
joey

well you can always sprinkle additional ingredients OVER the food! lol, just don't put any mint leaves or make little circles of sauces or pooled chocolate, that's out too!

Like Heidi says: " One day you're in, the next you're out!"

[gtull1]

Sorry to disagree with everyone else here, but plate garneshings are very common in Louisiana. I personally love them.

Now flame me.

lol

[Risque Cakes]

Originally Posted by gtull1

Sorry to disagree with everyone else here, but plate garneshings are very common in Louisiana. I personally love them.

Now flame me.

lol

nah, no one is going to , we are just ribbing in good natured fun at some outdated trends, but if it works for you and your clientel well then it works for you..

[Harpua]

One of the basic garnishing techniques I learned in school was to leave garnish off the rims. I don't think it's something that a school should teach, but I agree. It looks better without, and there is less of a chance of the server's thumb touching your food.

[RAS1187]

When we stopped garnishing with chopped parsley, the food simply looked more natural, the beauty of the food itself really stood out on the solid white plates. You could see the food, it wasn't hidden behind specs of green.