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Images Tagged with “Plate Presentations”

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Dessert Special at the Courtyard Restaurant in Ottawa on July 20-21. Not the prettiest but tasty. Plum and goat cheese mousse tart with toasted hazelnut dust and chamomile ice cream.
By Blueicus
Feb 16, 2010
Brown butter genoise, topped with an orange ice cream and basil sherbet swirl, slathered with italian meringue and garnished like a Gordon Ramsay plate.
By Blueicus
Feb 16, 2010
yellowfin tuna - catnip pesto - milk noodles - peas - catnip flowers - olive oil - sea salt
By LWP
Feb 16, 2010
wild blueberry ice cream - sous vide wild blueberries - oatmeal cookie crumble
By LWP
Feb 16, 2010
Bluenose and clams with Kumara cakes, Grilled Asparagus ,Red Onion Jam , Tomato Sauce , Beurre Blanc with fresh chopped herbs
By Daznz
Feb 16, 2010
Chocolate creme brulee, hazelnut and cherry cake, yoghurt sorbet
By pembroke
Feb 16, 2010
this dish is from Under Pressure by Thomas Keller. The melon is vacuum packed and compressed, I served the melon with strawberry sorbet, balsamic glaze, olive oil cake and yogurt cream
By pembroke
Feb 16, 2010
Amuse Bouche- pea and coconut veloute with coconut foam
By pembroke
Feb 16, 2010
The colour in this sorbet came from adding a few leaves of spinach to the apples when placing in the juicer. 90% apple juice-10% spinach juice. And NO, you cannot taste the spinach!
By pembroke
Feb 16, 2010
lightly set cucumber jelly really lifts this dish. Buy a juicer today!
By pembroke
Feb 16, 2010
two chicken breasts glued using transglutiminase, wrapped in swiss chard and cooked sous-vide
By pembroke
Feb 16, 2010
A simple dish using the King of Brie, this simply tastes fantastic and the Brie is sourced from France. We garnish with fleur de sel and tellicherry pepper.
By pembroke
Feb 16, 2010
Degustion des Pommes Genoise aux pommes, candied apples, ginger custard, milk jam, apple sorbet and apple chips
By pembroke
Feb 16, 2010
fillet of beef sous vide with spinach risotto, white asparagus and spring o
By pembroke
Feb 16, 2010
citrus cured salmon confited in EV olive oil at 48 C for 10 minutes
By pembroke
Feb 16, 2010
warm pomegranate sangria with warm poached fruits; quince, pear, dried apricot, dried dates finished with sweet puff pastry sticks and honey ice cream
By pembroke
Feb 16, 2010
Scallop and Mango Ceviche
By pembroke
Feb 16, 2010
Cherries and Pistachios
By pembroke
Feb 16, 2010
wild blueberry crisp - sweet corn ice cream
By LWP
Feb 16, 2010
Appetizer of shrimp marinated in evoo, garlic and herbs, with mediterranean olives, French feta and hollandaise.
By SmellsGood
Feb 16, 2010
Compressed watermelon rubbed with Thai fish sauce. Topped with Keta caviar, lemon oil, fleur de sel and lime zest.
By pembroke
Feb 16, 2010
Fillet of trout on a bed of white bean cassoulet. Topped with a carrot, radish and scallion salad. Finished with a soy and orange sauce
By pembroke
Feb 16, 2010
Heart of Palm
By pembroke
Feb 16, 2010
Breast of chicken cooked sous vide and briefly pan-fried. Served with mango sauce, black olive jus and champ
By pembroke
Feb 16, 2010
sous vide beef with pumpkin
By pembroke
Feb 16, 2010
pumpkin pie in my version...
By bonbini
Feb 16, 2010
Plate created for a black box fundraiser at a local restaurant. Two restaurants dueled it out for bragging rights. Lentil/tongue ragout with bacon panko 'streusel', hot tomato aspic tongue, mustard chips, herb gel, various vegetables Credit goes to Christian Lee for the photography
By Blueicus
Feb 16, 2010
escovitch cod - green banana porridge - coconut milk rundown - pickled red onions
By LWP
Feb 16, 2010
This is a Parmesan custard with edamame beans, asparagus and purple sprouting broccoli. The sauce is made with anchovies. This is a recipe from Pier, a great cookbook and restaurant in Rose Bay Australia owned by Greg doyle, we made it for 140 guests!
By pembroke
Feb 16, 2010
Seared hanging tender of natural hereford beef, crisp polenta, and pan seared mushrooms.
By chefjohnpaul
Feb 16, 2010
Chili Rubbed Pork Tenderloin.jpg
By chefdrew1978
Apr 21, 2011
Vidalia Onion Tart with Roasted Tomato Sauce and Green Onion-Basil Oil. (appetizer)
By tasquah
Jan 28, 2012
Scallops with Mushrooms and Asparagus. (appetizer)
By tasquah
Jan 28, 2012
Clams Casino (appetizer)
By tasquah
Jan 28, 2012
Shrimp Perloo (Appetizer)
By tasquah
Jan 28, 2012
Chicken with Tamarind Ginger Sauce plate: Chicken with Tamarind Ginger Sauce, Stewed Pink Beans, Chayote stuffed with (Tomatoes, shitake mushrooms, and Manchego cheese), Candied Sweet Potatoes
By tasquah
Jan 31, 2012
Black Bean Soup: Garnished with: meat from the Ham hock, Onions that were marinated in olive oil and sherry vinegar. A small amount of boiled rice, a few dollops of sour cream and sliced green onions.
By tasquah
Jan 31, 2012
pan seared lamb on sweet date paste, glazed baby carrots and tatziki yogurt.
By chefjj
Feb 29, 2012
summer tomato salad with proscuitto, crisp parmesan and medley tomato powder.
6
By chefjj
Feb 29, 2012
scallops with spanish smoked pork belly,chorizo and oil, sweet potato puree and roast purple carrot.
4
By chefjj
Feb 29, 2012
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ChefTalk.com › Tag: Plate-Presentations › Images Tagged with "Plate Presentations"