Plating & Presentation Class: Session 2
12 Jun 2006
My class continued last week, after a Monday off for Memorial Day, with more beautiful food, this time focused on presentation of a buffet table. We focused on summery dishes... roasted fruits and vegetables, a spring vegetable fritatta, herb and aspic topped cheeses, a fresh fruit cascade with a bittersweet chocolate fondue, and perhaps my favorite, a mushroom ratatouille with potato medallions... fresh herbs sandwiched between two nearly sheer slices of potatoes, generously brushed with butter, and baked to a crisp... heavenly.
I've never bothered much with a buffet table before... I typically just fill up the table. But a properly set table can make a difference... and it's not as much a matter of whether it's attractive as much as functional. For example, providing some height makes dishes at the back of the table easier to reach (as well as being more interesting to look at). Hope, our chef, gave us some great tips:
Turn large bowls upside down and place under the tablecloth to add height
Make sure that there are places to set down plates on the buffet table to allow guests access to both hands
Be careful with tiered dishes. While they add height, the bottom layer may be hard to reach
Try fresh herbs (ideally related to the dishes) as a garnish between dishes
Pay attention to the order of the food. Salads should be near the front, the main dish at the end of the buffet.
(In case you were wondering, I am an Amazon affiliate, and purchases from links in this post to Amazon may earn me a nickel or two... so thanks!). blog comments powered by Disqus
Lara Ferroni is a former tech geek turned food geek who spends her days exploring the food culture of the Pacific Northwest. As a food writer and photographer, you might spy her learning to make kim chee in the back rooms of a local church, foraging for wild berries, or snapping away in the some of the Seattle and Portland's finest kitchens. You can find her work in publications such as Epicurious.com, Gourmet.com, Edible Communities (Seattle, San Francisco), Seattle Magazine, Seattle Metropolitan as well as numerous cookbooks, including Doughnuts: Simple and Delicious Recipes to Make at Home.