ISO: ISO websites/ideas for plating/presentation....Joe's post above re: quiche made me think
- Thread starter barb_b
- Start date
In Search Of:
I love our very own Peggy/ Tucson for her beautiful photography,
and menu idea.
http://www.finedinings.com/
http://www.finedinings.com/
and menu idea.
http://www.finedinings.com/
http://www.finedinings.com/
andreaindc
Well-known member
Here are some basic ideas re: plating at egullet.
http://forums.egullet.org/index.php?showtopic=64107
http://forums.egullet.org/index.php?showtopic=64107
marsha-tbay
Well-known member
Finedinings.com. I found this today, it's wonderful! It's linked to A Place At The Table
andreaindc
Well-known member
Ideas for a buffet...
An excerpt from Secrets from a Caterer's Kitchen by Nicole Aloni:
"Creating a Beautiful Buffet
1. Use lavish quantities of the decorating materials you have selected.
2. Be bold with your color choices, and bold can mean all black, all gold, or the excitement created by contrasting purple and yellow.
3. Arrange the food at various heights and angles.
4. On a buffet, bigger is better. Big baskets, boxes, platters, or trays filled with bountiful quantities of food are inviting.
5. There should be some focal point for the buffet. It doesn't have to be in the center, and it doesn't have to be flowers. A bushel basket of cornstalks combined with cattails at the end of the table might be just the right touch for a fall buffet.
A flat orderly arrangement on a buffet is not appealing. On the other hand, the visual movement created by a variety of levels and angles is engaging and exciting. To create the levels for an attractive buffet, place sturdy, flat objects like boxes, bricks, and crates on the table. These objects will support the trays and platters of food. A tablecloth or a decorative fabric is then draped across these homely pedestals. Flowers, fruits, and beautiful vegetables can be arranged around these levels for a professional-looking buffet table. If guests will approach the buffet from all sides, take that into consideration when placing centerpieces and other decor. Make sure things look beautiful from every angle.
Only elevate trays or platters of cold foods. Hot items need to rest firmly on the table for safety. Everything else should be either at varying heights or at least tilted on an angle. Baskets or bowls of breads, fruits, and candies need a wedge under one side; use a brick or a small bowl, so the contents spill out onto the table in a sumptuous jumble."
An excerpt from Secrets from a Caterer's Kitchen by Nicole Aloni:
"Creating a Beautiful Buffet
1. Use lavish quantities of the decorating materials you have selected.
2. Be bold with your color choices, and bold can mean all black, all gold, or the excitement created by contrasting purple and yellow.
3. Arrange the food at various heights and angles.
4. On a buffet, bigger is better. Big baskets, boxes, platters, or trays filled with bountiful quantities of food are inviting.
5. There should be some focal point for the buffet. It doesn't have to be in the center, and it doesn't have to be flowers. A bushel basket of cornstalks combined with cattails at the end of the table might be just the right touch for a fall buffet.
A flat orderly arrangement on a buffet is not appealing. On the other hand, the visual movement created by a variety of levels and angles is engaging and exciting. To create the levels for an attractive buffet, place sturdy, flat objects like boxes, bricks, and crates on the table. These objects will support the trays and platters of food. A tablecloth or a decorative fabric is then draped across these homely pedestals. Flowers, fruits, and beautiful vegetables can be arranged around these levels for a professional-looking buffet table. If guests will approach the buffet from all sides, take that into consideration when placing centerpieces and other decor. Make sure things look beautiful from every angle.
Only elevate trays or platters of cold foods. Hot items need to rest firmly on the table for safety. Everything else should be either at varying heights or at least tilted on an angle. Baskets or bowls of breads, fruits, and candies need a wedge under one side; use a brick or a small bowl, so the contents spill out onto the table in a sumptuous jumble."
You're welcome! Necessity is the mother of invention. I got tired of trying to cut up a
falling-apart quiche, or of guests mangling it at the buffet. I think any time you can break things down into individual servings it looks more attractive and the line moves a little faster.
falling-apart quiche, or of guests mangling it at the buffet. I think any time you can break things down into individual servings it looks more attractive and the line moves a little faster.
Thanks everyone! Will be perusing these sites tonight. (Thanks for the reminder of Peggy site) (m
What was the other site from one of our Gail friends...America Dines? I lost all of my bookmarks, going by memory. Anyone remember? Peg used to contribute to her website. Ringing any bells?
Thanks again,
Barb
What was the other site from one of our Gail friends...America Dines? I lost all of my bookmarks, going by memory. Anyone remember? Peg used to contribute to her website. Ringing any bells?
Thanks again,
Barb