I had two different ideas for this month’s challenge. But an article on plating in today’s Seattle Times pre-empted them both, and inspired me to create this month’s Plate it Up! theme. The article is about transforming a boring plating into something that has more appeal. Despite the title of the piece, which implies that it will be mainly about garnishing, the tips include do’s and don’ts about how to layout the food, how to think about color, and (a little) on saucing. It’s a short read, but a good one to kick off the challenge. Go read it now, so the rest of this post makes sense.
Back so soon? Did you read it? Good.
First off, I’m curious as to what you thought of the example photo. Did the after photo look better to you? And if so, how much better?
Secondly, here’s where you really come in… what would you do to the plate to make it even more appealing? Show us with this month’s post. No, you don’t have to plate the same dishes… but do try to combine different dishes onto one plate, and make the most of them. This is something I tend to avoid doing… and one of the things I’ve noticed about most cooking magazines and cookbooks… the photo shows just one cooked item, not an item, plated, as you probably would if you were actually serving at home or in a restaurant. I know one reason that they do this is that if they don’t give the recipes for everything on the plate, they get letters asking about it (even if it’s just a salad!) Another reason? It’s hard to make it look good.
But, that’s what you are going to do this month. Plate up multiple (at least 2, but 3 is better) dishes onto a plate. Think about avoiding monotony… but also keeping it simple. Like hairstyles, a little flare is good, a bouffant isn’t.
The usual rules and are up on the Flickr group… the things like be constructive, take the photos during the month if possible, 3 photos per person and the last day will be around October 31st, give or take a few days.