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Images Tagged with “Plate Presentations”

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Salmon Cuban Croquettes, on a crispy salmon skin, with fried plantains dropped with balsamic redux, the sauces are roasted tomato salsa and a saffron, cumin sour cream.
By abefroman
Feb 16, 2010
Two-tone Prickely Pear Panna Cotta with a mint leaf and berries. The sauce is a prickely pear syrup mixed with a Niagra region raseberryish flavored grape ice wine.
By abefroman
Feb 16, 2010
Afbeelding_040
By koen
Feb 16, 2010
Pan Seared Salmon w/ Fennel Slaw, Upland Cress, Herb Oil & Orange Reduc
By Quinn01
Feb 16, 2010
Pan Seared Halibut w/ Mushroom Razotto Bok Choi Red Wine Beurre Blanc
By Quinn01
Feb 16, 2010
Seared Halibut w/ Grilled Asapagus, Truffle Mashed Potato, Mango Salsa
By Quinn01
Feb 16, 2010
Chilean Sea Bass w/ Blue Crab Ravolli, Sauted Zuccinni, Lobster Sauce
By Quinn01
Feb 16, 2010
Macadamia Sea Bass w/ Asparagus Razotto Sun Dried Tomato Buree Blanc
By Quinn01
Feb 16, 2010
Grilled Wahoo w/ Wilted Aragula Mango Black Bean Salsa Balsamic Redu
By Quinn01
Feb 16, 2010
Some calamari stuffed with serrano ham and roasted peppers for a cocktail party.
By Psycho Chef
Feb 16, 2010
Smoked trout brandade with potato fritter. Those things that look like corn are actually poached egg yolk drops. We took the leftovers and made "egg lentil" salad with dijon and truffle oil....wow
By Psycho Chef
Feb 16, 2010
Shrimp with plum tomatoes, Pernod and a touch of lavender. Basic but awesome. Need some fresh lavender for garnish...
By Psycho Chef
Feb 16, 2010
Foie Gras with fruit compote
1
By Psycho Chef
Feb 16, 2010
Our first try at these. I have like zero pastry experience. Bought the empty cups from dairyland and filled them with (clockwise from top left) mango cheesecake, caramel cream, raspberry mousse and mocha nut.
By Psycho Chef
Feb 16, 2010
Stuffed with white asparagus puree and broiled with reggiano parm. On a mache salad with truffle viniagrette.
By Psycho Chef
Feb 16, 2010
With preserved Meyer lemon, olive oil and fleur de sel.
By Psycho Chef
Feb 16, 2010
What a pain in the butt. The hit of the party and I almost had a nervous breakdown doing them. Pre freezing them before cooking left the meat raw in the center, cooking them out of the fridge left the meat medium well, about 150 deg with a nice golden pastry. We decided a little over cooked was better than raw and the guests went ga-ga for them. Go figure.
By Psycho Chef
Feb 16, 2010
This is a little too over the top for me presentation wise, but it was for a photo shoot and I think it worked. South Beach here I come!
By Psycho Chef
Feb 16, 2010
With spinach and rosemary mashed potatoes.
By Psycho Chef
Feb 16, 2010
strawberry chiffon cake with strawberry whipped cream filling and strawberry sauce.
By ChefRAZ
Feb 16, 2010
Seared Scallop, Squid Ink Risotto, Leek "Fondue", Sun-Dried Tomato Pirouette, Martini Buerre Blanc
By sawyer16v
Feb 16, 2010
Yesterday we had our lunch at CHILLI to celebrate Aiman's great achievement in his final exams. -------------------------- http://www.resepirrrecipe.com/ http://afterempatpuluh.blogspot.com/
By idaku
Feb 16, 2010
Happy Thanksgiving!
By bonbini
Feb 16, 2010
Olive Oil Ice Cream Candied Olive Nibs Lemon-Olive Oil Cake with Candied Olives Chocolate-Olive Oil Mousse
By Tri2Cook
Feb 16, 2010
Risotto Milanese with Scallops, Beets (greens and chips), and Herb Puree. My friend did the photo and although I like it methinks he took my simple request for a photo a little far and turned it into a production...
By Blueicus
Feb 16, 2010
Pea and Chicken Risotto with a hefty dosage of black truffles
By abefroman
Feb 16, 2010
Warm Jasmine rice pudding with candied mango and white chocolate sorbet.
By rat
Feb 16, 2010
Warm walnut brownie with bananas Foster, dulce de leche sauce and cinnamon carmel. Tahitian vanilla ice cream
By rat
Feb 16, 2010
Layers of bitter chocolate, Thai coffee and nougatine frozen soufflee.
By rat
Feb 16, 2010
Banana charlotte
1
By rat
Feb 16, 2010
I used to do this salad on a bed of marinated shaved fennel. It was much better like that. This is with frisee and the texture was unappealing with the calamari. Pretty picture though...
By Psycho Chef
Feb 16, 2010
Stuffed with herbed goat cheese and topped with toasted almond crumble.
By Psycho Chef
Feb 16, 2010
Our specialty produce purveyor gave me pumpkin "powder" to try out. Here it is on pork medallions with sour cherry sauce. Dried proscuitto and golden cauliflower garnish.
By Psycho Chef
Feb 16, 2010
A white, and several black truffles for a kick a s s holiday party.
By Psycho Chef
Feb 16, 2010
Venison medallions with wild boar sausage, red currant sauce. Gingered carrot puree and pommes parisian garnish.
By Psycho Chef
Feb 16, 2010
With braised red cabbage. Yum.
By Psycho Chef
Feb 16, 2010
Thought I'd try the tobiko. Then I read the label...yuk. MSG, colors....Is there a natural flying fish roe that is not molested in such a way?
By Psycho Chef
Feb 16, 2010
With saffron and lavender aioli, american caviar, lobster foam and black volcanic salt. The only dish my boss has complimented in three weeks. =^(
By Psycho Chef
Feb 16, 2010
New Years dessert #2 [from LEFT]Vanilla bean cheesecake Moon with apricot jam mirror,chocolate & Grand Marnier truffle in the shape of saturn,Grand Marnier Bavarian star.
By ChefRAZ
Feb 16, 2010
Rolled with braised beet greens, crimini mushrooms and manchego cheese. Apple wood smoked bacon around the outside.
By Psycho Chef
Feb 16, 2010
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ChefTalk.com › Tag: Plate-Presentations › Images Tagged with "Plate Presentations"