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Images Tagged with “Plate Presentations”

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b67_tartare
By cape chef
Feb 16, 2010
This is from some years ago. A Thanksgiving dinner's opening fruit salad. Inside were a few berries and guava. I was experimenting with my new star filter for my camera, so the cherry became the star. :) Let's see if this works.
By Free Rider
Feb 16, 2010
Red Snapper w/Tomato Coulis
By Greg
Feb 16, 2010
Halibut pan-braised in miso
By Greg
Feb 16, 2010
Tomato Caper Bruschetta
By Greg
Feb 16, 2010
Caesar Salad
By Greg
Feb 16, 2010
Macerated Berries with Champagne Gelee' and Duet of Mousse
By Greg
Feb 16, 2010
don't know where this belongs but...it's Garfileds Fav... candy, candy , candy we had to pick our best work for presentation
By Risque Cakes
Feb 16, 2010
For the dining room
By Risque Cakes
Feb 16, 2010
Cake for dining room
By Risque Cakes
Feb 16, 2010
Jasmine and coconut rice pudding, pistachio wasabi, candied ginger, chinese wolfberries, mint "caviar" and gingersnap chopsticks. Served with basalmic carmel "soy sauce"
By rat
Feb 16, 2010
I apologize for the quality of the photo, it was taken with my camera phone when I should have used a digital camera, please rate this photo on the plate presentation and not the quality of the photograph. It is a rabbit leg which has been rubbed with an achiote & spice mixture, then placed in a blood orange marinade, then wrapped in banana leaves and baked in the over. I is plated on top of a banana leaf, with pickled yucatan style onions, a roasted carrot and manzano salsa in the ramakin, black beans topped with queso fresco on the right, and topped with a couple slices of blood oranges.
By abefroman
Feb 16, 2010
Cherry Chocolate Cab Cupcakes
By Risque Cakes
Feb 16, 2010
roasted duck breast w/ pomegranate sauce
By Jayme
Feb 16, 2010
This is a sundae setup .you get vanilla ice cream and you get to put a lot of things on top like... mixed berries,mexican wedding cookies,chocolate sticks,a peanut brittle made from cashews,brazil nuts,and macadamia nuts,homemade churros,and mango,cajeta caramel, and chili hot fudge sauces.
By ChefRAZ
Feb 16, 2010
Red Thai Curry Chicken with Tofu and Veggies
1
By abefroman
Feb 16, 2010
Stuffed with goat cheese and sorrel. Served on a paper thin slice of watermelon radish with micro greens, fig vinegar reduction and olive oil.
1
By Psycho Chef
Feb 16, 2010
Sorry for the lousy quality of my cell phone shots. A new digital is in our kitchen's future for sure....
By Psycho Chef
Feb 16, 2010
Watermelons and green apple and wasabi tobiko round out this summer creation. Notice the hack-job slicing of the tuna by a cook who shall remain nameless
By Psycho Chef
Feb 16, 2010
Sucrine with cherry tomatoes
By Psycho Chef
Feb 16, 2010
Black Mission figs wrapped in proscuitto with goat cheese mousse
By Psycho Chef
Feb 16, 2010
Figs with shaved Reggiano and champagne grapes in a light puff pastry
By Psycho Chef
Feb 16, 2010
With shitakes, leeks and sage butter. I know this looks boring. I was going for clean and simple.
By Psycho Chef
Feb 16, 2010
Sucrine lettuce with roquefort, green apples and cob smoked bacon.
By Psycho Chef
Feb 16, 2010
With roasted tomatoes and olive "jus"
1
By Psycho Chef
Feb 16, 2010
Sauteed in brown butter with pomme puree
By Psycho Chef
Feb 16, 2010
This is actually an ugly one,
By Psycho Chef
Feb 16, 2010
A frozen Chocolate Souffle in a blown sugar -"crystal ball". A shooting star cookie tuile, dark chocolate cutouts and a little pool of Kahlua Cream are the accents. Everything on the plate is edible. This is sugar, not isomalt. I did this 15 years ago. Side note- I worked it out with the hostess to inform the guests to break the crystal ball with the back of the spoon. I let her practice on one of the spares. One of the guests however decided to get a closer look and tried to pick it up. It shattered all over him and ended up in his lap. I thought that was FUNNY!
2
By SGMChef
Feb 16, 2010
Apple Tart with a Jack Daniels-Caramel Sauce. Fresh whipped cream and dried Apple slices garnish. Calvados Creme Fraiche with some swirls of the JD sauce.
By SGMChef
Feb 16, 2010
Yin and Yang, Calvados Cream Puff swans on a Dark Chocolate and Raspberry pond. Calvados Creme Fraiche separator. I made the food, but I did not take the photo. Yes, I cleaned up the plates before they went out too! ;)
1
By SGMChef
Feb 16, 2010
Regg, Roquefort and goat. If I could only slide that blue over about a half inch to the left......geeze it's really bugging me!
1
By Psycho Chef
Feb 16, 2010
this is A chocolate tart shell,pastry cream with fresh caramelized Banana(like brule ,sugar and torched)with whipped cream and a fried plantain chip dushed with cinnamon sugar .the caramel sauce was painted on with a big brush, banana cream anglaise and caramel sauce on the other side.
By ChefRAZ
Feb 16, 2010
this was a fun plate to do for a few V.I.P.s these are mini gingerbread houses plated with from left to right a chocolate pecan tart with chocolate sauce, mini white chocolate ice box cake the tint of pink to make it look like wrapping paper with creme anglase, and a warm apple cranberry tart with vanilla ice cream raspberry sauce.
By ChefRAZ
Feb 16, 2010
Hudson valley petite foie gras with house dried apples, apricots, prunes, pears, cherries and pineapple macerated in brown stock and sauternes. Every once in a while we strike culinary gold....this was one of those times.
By Psycho Chef
Feb 16, 2010
This has been on the menu for more than 25 years. Drizzled with dijon dressing and parmesan cheese. i was told they'd (customers) drag me out into the street if I changed it.
By Psycho Chef
Feb 16, 2010
On toasted brioche with wasabi tobiko and meyer lemon beurre blanc
By Psycho Chef
Feb 16, 2010
Duck leg confit on a potato gaufrette with (too much!!) black truffle viniagrette.
By Psycho Chef
Feb 16, 2010
For a special local tasting menu we did this week. Not much to look at but the best tasting cheesecake I've ever made. A little Armangac in the chantilly was the ultimate finishing touch.
By Psycho Chef
Feb 16, 2010
With maitre d' butter and caraway goat cheese fondue. Thank you Joey P for the inspiration.
By Psycho Chef
Feb 16, 2010
Giant U8 shrimp with some veggies in a broth simmered with madagascar vanilla beans. The vanilla was subtle in taste but the aroma coming off the plate was sweet vanilla heaven.
By Psycho Chef
Feb 16, 2010
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ChefTalk.com › Tag: Plate-Presentations › Images Tagged with "Plate Presentations"