inspiration by the sea

Inspiration by the Sea SEAFOOD PLATING PERSENTATION TECHNIQUES

Inspiration by the Sea SEAFOOD PLATING PERSENTATION TECHNIQUES

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Inspiration by the Sea

Inspiration by the Sea SEAFO OD PL AT ING PE R SENTATI ON T EC H NIQU ES

CHRISTOPHOR STYLER

PHOTOGRAPHY BY DAVID LAZARUS JOHN SHERLOCK

Copyright © 2018 Text by Christophor Styler Recipes by Marcus Samuelsson,Frank Pabst, and Sharon Hage All rights reserved. No portion of this book may be reproduced in any form or by any means without written permission from the publisher. Critics, however, are welcome to quote brief passages by way of criticism and review.

For a copyright licence, call troll free (415)966-8658 Include index

Table of Content 08 Introduction 10 Conversion Charts 12 Equipments 14 Ingredients 16 Sea Fish-The Minimalist 30 Octopus-Dramatic Flair 42 Shellfish - The Artist 58 Index

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Inspiration by the Sea

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Sea Fish Pan-Seared Red Snapper Fillet With Parsley Pesto And Radish Salad

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Octupus Grilled Octopus with CarrotAnchovy Salad and Parsley Sauce

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Shellfish Sea Scallops with Golden Pepper Sauce and Mesclum Salad

INTRODUCTION

“These categories were created in order to define broad styles of plating.”

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Inspiration by by the the Sea Sea Inspiration

Inspiration by the sea is divided into sections, each devoted to a single style of plating.

A word of warning: These categories were created in order to define broad styles of plating. I don’t imagine any chef will agree with these categories Completely and, more importantly, will identify wholly with one style or another. And that is one of the main points to remember as you look through this book. As the pictures that accompany each chapter illustrate, these styles areaway to think about the elements of a plate and how to present them. They are, in effect, a starting point for a dialogue on the art and principles of plating.

Conversion Charts

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Weight

Volume

(rounded to nearest even whole number)

(rounded to closest equivalent)

Imperial

Metric

Imperial

Metric

1 oz

28 g

1/8 tsp

0.5 mL

2 oz

58 g

1/4 tsp

1 mL

3 oz

86 g

1/2 tsp

2.5 mL

4 oz

114 g

3/4 tsp

4 mL

5 oz

142 g

1 tsp

5 mL

6 oz

170 g

1 tbsp

15 mL

7 oz

198 g

11/2 tbsp

25 mL

8 oz

226 g

1/8 cup

30 mL

9 oz

256 g

1/4 cup

60 mL

10 oz

284 g

1/3 cup

80 mL

11 oz

312 g

1/2 cup

125 mL

12 oz

340 g

2/3 cup

160 mL

13 oz

368 g

3/4 cup

180 mL

14 oz

396 g

1 cup

250 mL

15 oz

426 g

16 oz(1lb)

454 g

Inspiration by the Sea

Liquid

Temperature

(rounded to closest equivalent)

(rounded to closest equivalent)

Imperial

Metric

Imperial

Metric

1 oz

30 mL

150˚F

65˚C

11/2 oz

45 mL

160˚F

70˚C

2 oz

60 mL

175˚F

80˚C

3 oz

90 mL

200˚F

95˚C

4 oz

120 mL

225˚F

105˚C

6 oz

180 mL

250˚F

120˚C

8 oz

240 mL

275˚F

135˚C

300˚F

150˚C

325˚F

160˚C

350˚F

180˚C

375˚F

Linear

190˚C

400˚F

205˚C

(rounded to closest equivalent)

425˚F

220˚C

Metric

450˚F

230˚C

1/8 inch

3 mm

475˚F

245˚C

1/4 inch

6 mm

500˚F

260˚C

Imperial

1 inch 11/4 inches

2.5 mm 3 mm

6 inches

15 mm

8 inches

20 mm

9 inches

22.5 mm

Equipments Kitchen Essentials List

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Inspiration by the Sea

Spatula

Whisk

Chef ’s Knife

Shears

Small Saucepan

Measuring Spoons

Thermometer

Cast Iron Skillet

Measuring Cups

Cutting Board

Ingredients SEAFOOD

Fresh Red Snapper

Fresh Octopus

Fresh Anchovy

Fresh Sea Scallops

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Inspiration by the Sea

Ingredients VEGETABLES

Fresh Red Radish

Fresh Carrot

Fresh Mesclum

Fresh Lemon

Sea Fish

1 THE MINIMALIST Pan-Seared Red Snapper Fillet With Parsley Pesto And Radish Salad

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Inspiration by by the the Sea Sea Inspiration

The Mininalist There is a scene in Kurt Vonnegut’s novel Breakfast of Champions in which minimal painter Rabo Karabekian confronts a critic of his painting “The Temptation of Saint Anthony,” a work in which a single stripe of colored tape runs vertically down a monotone canvas. Karabekian tells his critic, who had mentioned that his five-year-old could have produced it, that the band of color shows everything about a human being “which truly matters, with nothing left out.”

The same can be said for minimalist plating. it is not necessarily about small portions, but about seeking to find the heart, the essence, of a dish.

Minimal design doesn’t mean minimal flavor. Picture a cube of perfectly seared tuna set atop fresh corn relish and a pool of silky—smooth tomato coulis. A single bite delivers the crunch and sweetness of the corn and red onion, the acidic note of tomato, and the warm richness of the fish. There is nothing minimal about that. When pairing perfection with simplicity, little choices add up to a lot: Take the above-plated tuna. The decision to create a plate with a cube-shaped rather than a more traditional rectangular cut of tuna may lead a chef to certain conclusions. If the plate is round, maybe a stripe of sauce rather than a circular pool will be more interesting. Setting the tuna on a little mound of salsa off to the side of the sauce will bring more visual excitement. If the plate is square, perhaps around a pool of sauce for contrast and a smaller circle of salsa on which the tuna rests within the sauce is the answer The decision of where to put the elements gains importance too: Either of the above arrangements changes dramatically when placed dead center, slightly off-center, or along one edge of the plate.

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Inspiration by the Sea

Minimalist plating follows the growing trend among American chefs toward cleaner plates and simpler lines. Minimalism fits in nicely with another growing trend in restaurants: More courses, in the form of elaborate tasting menus, all “appetizer” menus, or dishes designed for sharing.

With the eye being drawn to a smallish, construction set on a large plate, perfect ingredients are a must when it comes to plating in this style. That perfection can be innate-a plump oyster, flawlessly shucked and resting in its cupped shell or created by the chef’s skill-a single lamb chop, perfectly trimmed, seasoned, and seared to mahogany brown. There is a decided absence of finishing elements-sprigs of herbs, for example-for the sake of eye appeal, Visual drama is built into the food itself and the arrangement it is given on the plate.

The less there is on a plate, the more important each decision becomes, such as the size, shape, and color of the plate and the placement of the sauce/dressing, if any. These singular creations are usually set adrift on oversize plates — a further way to draw the eye to the main attraction and highlight the impact. When working with the ingredients or components of a plate, sometimes less is more.

Thirty-three-year-old Marcus Samuelsson has received more accolades than most chefs receive In a lifetime: He was the youngest chef ever to receive a three-star restaurant review from The New York Times, In 1999 the James Beard Foundation honored him as best “Rising Star Chef,” he was awarded a four-star rating in Forbes and a three-and-a-half-star rating in Crain’s, and he was celebrated as one of “The Great Chefs of America”

by The Culinary Institute of America. In 2001, Aquavit received a second three-star review from The New York Times, and in 2003 Samuelsson was awarded the James Beard Award for “Best Chef New York City.”

And Samuelsson’s cuisine continues to win national praise. He has been featured in Gourmet, USA Today, Food & Wine, The New York Times, Australian Vogue Entertaining, and Bon Appetit, and has appeared on CNN, The Discovery Channel, ABC’s “Good Morning America,” and several local New York television programs. He has written for The New York Times’ “Chefs Column” and was also chosen to appear in an episode of The Culinary Institute of America’s “Great Chefs” television series.

In addition to Aquavit, Marcus Samuelsson also focuses his energy on overseeing the AQ Cafe at Scandinavia House and has recently opened Riingo, his new American-Japanese restaurant in the Alex Hotel on Manhattan’s East Side. In the fall of 2003, Houghton Mifflin published his cookbook, AQUAVIT, and the New Scandinavian Cuisine. On the philanthropic front, Samuelsson continues to act as the official spokesperson for the U.S. Fund for UNICEF In addition to working closely with C-CAP, where he is on the advisory board, as well as with the James Beard Foundation.

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Inspiration by the Sea

MARCUS SAMUSELSSON CHEF AQUAVIT, RIINGO NEW YORK, NK

Smoke Black Cod With Beluga Lentils, Horse-

radish Froth And Beet Straw

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Inspiration by by the the Sea Sea Inspiration

Pan-seared red snapper fillet with parsley pesto

and radish salad

INGREDIENTS: Serves 4 Four 8-ounce boneless Japanese red snapper fillets (skin on) Kosher salt and ground black pepper 1/4 cup olive oil 2 cups white wine

Preheat oven to 325°F. Season the snapper fillets on both sides with white wine, salt, and pepper, and score the skin.

Heat olive oil in an ovenproof sauté pan over medium-high heat. Place the fish, skin side down, in the pan and sear until crispy.

Transfer the pants of the oven and continue to cook for another five minutes. While the fish is cooking, bring a large pot of salted water boiling. Remove pan from the oven, place fish on a platter, and loosely cover with foil to keep warm.

Pan-seared red snapper fillet with parsley pesto

and radish salad

INGREDIENTS: Parsley pesto Makes about 1 cup 1 cup (packed) fresh Italian parsley leaves, washed and dried 2 cloves garlic 1/3 cup chopped walnuts 2/3 cup olive oil 1/4 cup freshly grated Parmesan cheese

In the work bowl of a food processor, combine the parsley. garlic, and walnuts. Process until the walnuts are finely chopped. With the motor running, pour in the olive oil in a thin, steady stream. When the mixture is smooth, add the cheese, if using, and pulse once or twice just to incorporate, Season to taste with salt.

The pesto may be refrigerated for up to one day. Press a piece of plastic wrap directly to the surface of the pesto to prevent discoloration.

Plating note: This makes a pesto of medium consistency, like the one shown on page 11.

For a thinner pesto, more suited to drizzling or painting, slowly add more olive oil, with the food processor running, until the pesto reaches the desired consistency.

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Inspiration by the Sea

INGREDIENTS: Radish Salad Serves 4 2 cups sliced radishes 1/2 teaspoon salt 1 cup sliced red onion1 cup seeded and sliced cucumber 1/2 cup extra virgin olive oil 2 tablespoons white wine vinegar 1/2 teaspoon white sugar 1 clove garlic, minced 1 teaspoon chopped fresh dill

Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber thin match stick.

Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.

Pan-seared red snapper fillet with parsley pesto

and radish salad

Cut Technique Using a mandoline with the julienne blade in place, cut radishes into perfectly even, very thin matchsticks (about 1/8 x 1/8 x 2 inches); they should be roughly the length of the radish sprouts used for the salad. If you do not have a mandoline or a similar slicing tool, work carefully with a chef’s knife, first slicing the radishes and then cutting them into strips as above.

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Inspiration by the Sea

Spoon Dressing

Decoration Salad

Spoon three circles of parsley pesto onto the plate; leave space between the circles

Mound the radish salad toward one side of each circle of pesto; the salad

and place them down the center or offcenter (as shown). Start with less pesto on the spoon than you think you need; it is always easier to add more pesto to a circle than to try to reduce the size of the circle.

should cover the edge of a pesto circle and a portion of the empty plate Grasp the salad loosely with your fingertips to prevent crushing the vegetables and lower your hand almost to plate leva before releasing the salad.

Octopus

2

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Inspiration by by the the Sea Sea Inspiration

DRAMATIC FLAIR Grilled Octopus with CarrotAnchovy Salad and Parsley Sauce

fish

Dramatic Flair There are times when an understated or restrained approach to the art of plating simply will not suffice, times that call for an over-the-top showstopper-plates that are created for digging into and beholding. In other words, times to play with food. This can mean something as simple as lighting sparklers on top of a child’s birthday cake or as sophisticated as fashioning bowls from tropical fruits to hold an exotic lamb curry or “drawing” pictures with food’s original shape.

In a way, these dramatic presentations are easier to create than the elegant simplicity of a minimalist’s plate or the restrained beauty of a naturalist’s presentation.

There are more elements and ingredients available to achieve textural, color, and height variations. And none of the standards that apply to some of the other schools of thought hold sway here. It is a much freer approach to the art of plating.

Even so, the food is meant to be eaten, not just stared at, a fact that should be taken into consideration no matter how festive a plate becomes. As in architectural presentation, what may be stunning to the person creating a plate can be downright annoying to the person eating it if that person requires a tool kit to disassemble the elements.

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Inspiration by the Sea

Above all, do not give up the spirit of the dish in search of effect. Plating two types of ceviche - seafood marinated in lime juice, chiles, and herbs-together make sense. They complement each other’s color and flavor, and both play off the creamy-smooth Sauce that accompanies them.

One could make a dramatic statement by choosing exotic or offbeat plates with wild colors, shapes examples shown here But that is more about the plate and less about the presentation; what is truly interesting is investing plates with a sense of drama through the use of elements with contrasting color, texture, and height.

One of Canada’s most accomplished chefs, Frank Pabst’s disciplined technique—earned in some of Europe’s finest kitchens—is matched to the West Coast’s abundant harvest of seafood.

Widely recognized for his creative impetus and leadership in responsible seafood practices, today Pabst leads Blue Water Cafe’s brigade of expert chefs in what has been called “one of North America’s finest seafood restaurants.”

Chef Pabst enjoyed positions in Michelin-starred restaurants throughout Germany and France, including La Because (Aachen), the Hotel Negresco (Cannes) and Restaurant de Bacon (Antibes).

Directing the kitchens at Blue Water Cafe since 2003, Pabst has consistently demonstrated excellence, both in the procurement of impeccably fresh, sustainable seafood (Blue Water Cafe is a founding member of the Vancouver Aquarium’s Ocean Wise program) and in the execution of its cookery, showcasing his trademark cooking ethic of “complexity without complication.”

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Inspiration by the Sea

FRANK PABST EXECUTIVE CHEF VANCOUVER, BC, CANADA

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Inspiration by by the the Sea Sea Inspiration

Grilled Octopus with Carrot Anchovy

Salad and Parsley Sauce

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Inspiration by by the the Sea Sea Inspiration

Grilled Octopus with carrot-Anchovy salad

and parsley sauce

INGREDIENTS: Serves 4 4 lbs octopus, cleaned 1 onion, quartered 1 bulb garlic, halved 1 rib celery 1 large carrot 1 bunch fresh thyme 2 bay leaves 20 cups cold water 3 Tbsp salt ½ cup+2 Tbsp extra virgin olive oil 3 Tbsp sherry vinegar

“For a more dramatic presentation leave the octopus tentacles whole rather than cutting them into pieces. At the restaurant, we use the suction cups as a garnish.”

Octopus Combine octopus, onion, garlic, celery, carrot, thyme, bay leaves, water and salt in a large stockpot and bring to a boil on high heat. Reduce the heat to medium-low and simmer for 1½ hours, or until an octopus tentacle separates easily from the body. Remove from the heat and allow the octopus to cool in the liquid. Remove the octopus from the cooking broth, transfer to a large bowl and refrigerate for 1 hour. Cut the octopus into 2-inch pieces, skin, and suction. cups still attached. Preheat a grill to high. Season the octopus with salt and black pepper and toss in 4 Tbsp of olive oil, then place on the hot grill until char marks appear (the skin might come off in some places), about 5 minutes. Remove the octopus immediately to avoid drying out the center and transfer to a bowl. Add vinegar and the remaining 6 Tbsp of olive oil and toss until well coated.

Grilled Octopus with carrot-Anchovy salad

and parsley sauce

INGREDIENTS: CARROT-ANCHOVY SALAD 2 large carrots, julienned into 2-inch strips on a mandolin 1/4 cup Italian parsley leaves, chiffonaded 2 anchovy fillets, finely diced 1 small clove garlic, germ removed, finely chopped Juice of 1/2 lemon Pinch of sugar PARSLEY SAUCE 1 bunch Italian parsley 1 bunch green onions, green part only Zest of 1 lemon 2 cloves garlic, germ removed 1/2 cup olive oil 2 Tbsp capers, rinsed and finely chopped 1/2 lemon

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Inspiration by the Sea

Carrot-anchovy salad Combine all ingredients in a medium bowl and mix well.

Season with salt and pepper and set aside.

Parsley sauce Combine parsley, green onions, lemon zest, garlic, olive oil and a pinch of salt in a blender and purée until smooth. Stir in capers and season with a squeeze of lemon juice.

Plating On each of four plates, heap a quarter of the carrot-anchovy salad. Place a quarter of the grilled octopus beside the salad and drizzle the octopus with the parsley sauce.

Shellfish

3 THE ARTIST Sea Scallops with Golden Pepper Sauce and Mesclum Salad

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Inspiration by the Sea

The Artist Cooking is, by definition, a blend of art and science. All plating styles involve artistic decisions. This chapter is dedicated to those chefs who handcraft elements of a plate, constructing shapes and flavors that are at once familiar and intriguing. At the core of this style of plating beats the heart of a naturalist-one who respects ingredients for what they are and, What they add to a finished plate.

Fashioning containers for specific foods is one method an artist can use to create visual interest and elevate an ingredient without losing its identity, its flavor, or its harmony with other elements of the plate. Think of roasting an onion to a golden caramel, and then removing the central layers to leave a sturdy but tender outer shell.

Turn the inner layers into the base for a classical onion and cheese soufflé and return it to its onion shell. It is still an onion, but somehow more so.

Some artists paint in oil; others with a palette of sauces that range from clear to creamy, sweet to savory, and are inspired by all the colors of nature. While the minimalist relies on a pencil-thin stripe of sauce to bring the plate together, the artist makes more conscious brush strokes.

These go beyond mere plate-painting, though, and become part of the fabric of a dish. And that is perhaps the most important aspect of this plating style-coaxing the most from ingredients without distorting their natural flavors or essence.

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Inspiration by the Sea

SHARON HAGE CHEF/PRORIETOR YORK STREET DALLAS, TX

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Inspiration by the Sea

Sharon Hage graduated from the Culinary Institute of America in 1984 and moved to New York City shortly thereafter. In 1991, Sharon moved to Dallas, Texas, where she worked as a regional chef for the Neiman Marcus corporation and as the executive chef at the Hotel St. Germaine and Harvey Hotel DFW. In May of 2001, Sharon opened York Street, nestled in the quiet of east Dallas, just blocks from the bustle of downtown.

Inside the restored white wood frame house, guests are seated in a tranquil environment of soft grays, pewter chairs, and crisp white lines that all work together to showcase the colorful dishes that are Sharon’s hallmark. Imaginative blackand-white photographs of people who have touched Ms. Hage’s life hang on the walls, inviting discussions and creating a casual yet sophisticated atmosphere.

York Street seats only forty-two guests, allowing Sharon and her staff to offer special touches. Because of her devotion to the best seasonal items available, the menu changes almost daily with carefully thought-out wine pairings. Ms. Hage personally selected every piece of the assorted silverware and porcelain. A salad might be served on a finger-painted plate, an entré on white china or on a piece of square ovenware-all carefully chosen to showcase the food.

The stellar reviews for York Street have given Sharon a very high profile on the national culinary scene, including a James Beard Foundation nomination for “Best Chef Southwest.”

Kusshi Oysters With Pickles Vegetables,

Cucumer Jelly And Horseradish Foam

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Inspiration by the Sea

Sea scallops with golden pepper sauce

and mesclum Salad

INGREDIENTS: Serves 4 1/2 cup fine sea salt 1/4 cup Madras curry powder 1 tablespoon olive oil 12 sea scallops (about 1 pound) 3 limes, cut into wedges 1/2 cup purchased wakame seaweed

In a small bowl, stir together the salt and curry powder.

In a large skillet over moderately high heat, warm the oil until hot but not smoking. Sear the scallops, flipping once, until deep golden brown on both sides and just cooked through, about 2 minutes per side. Cut each scallop in half horizontally and season with the curry salt.

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Inspiration by the Sea

Sea scallops with golden pepper sauce

and mesclum Salad INGREDIENTS: Golden pepper sauce Makes about 1¼ cups 2 large, firm yellow bell peppers 2 tablespoons butter or olive oil 1/4 cup water Freshly ground black pepper

This can be made with red bell peppers as well. Straining the sauce yields a silky texture.

For added richness, whisk in 2 tablespoons of heavy cream or room temperature butter after warming the puree.

Cut the peppers in half through the stem. Pull out the cores and seeds. Cut out the while ribs and tap out any seeds. Peel the peppers with a vegetable peeler and cut them into 1-inch pieces.

In a small saucepan, combine the peppers, butter, and water. Bring to a simmer, cover the pan, and cook over low heat until the peppers are very tender about 25 minutes.

Cool to tepid.

In a blender, puree the peppers until very smooth. Strain the puree through a very fine sieve, pushing it through with a ladle or the back of a spoon. Season to taste with salt and pepper. If you’d like to serve the Pepper puree warm, heat it gently in a small saucepan just before serving.

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Inspiration by the Sea

INGREDIENTS: Mesclum Salad Serve 4 1 tablespoon fresh lemon juice 1/2 teaspoon Dijon mustard 1/4 teaspoon sugar 2 tablespoons olive oil 5 ounces mesclun (8 cups)

Whisk together lemon juice, mustard, sugar, and 1/2 teaspoon salt in a large bowl until salt and sugar are dissolved, then add oil in a slow stream, whisking until emulsified.

Sea scallops with golden pepper sauce

and mesclum Salad

A Lacy Circle Sprinkle a circle of grated Parmesan cheese onto a preheated griddle or skillet. Make the circle more or less even, but don’t completely cover the pan with the circle of cheese: The end result should be a lacy circle that is easy to bend when warm.

Remove the Parmesan Circle After cooking until golden, use a thin, flexible metal spatula to gently remove the parmesan circle from the pan. Slide the spatula under the parmesan circle to free it completely from the pan before lifting.

Make a Basket While the Parmesan circle is still hot, form a basket by centering the Parmesan crisp over a glass and pressing the edges of the crisp gently toward the sides of the glass. Leave the side fluted, rather than pressing the pleats against the side of the glass.

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Inspiration by the Sea

Ahi Tuna Zuke (Marinated Ahi Tuna) Smoked Sturgeon with Sauertkraut and Riesling Bacon Sauce Grilled Halibut Tail with Raisin and Pickled Nasturtium Sauce

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Inspiration by the Sea

Spice-crusted Albacore Tuna Carpaccio with Grilled Pineapple, Tomatillo and Coconut Razor Clam Ceviche with Kumquat, Celery, Coriander and Lime Cockle Clams with Chorizo, Red Pepper, Fennel and Oregano

A Artist Style, 44 Aquavit, Riingo, 21 B Basket, 54 Butter, 44, 52-53 C Carrots, 38-41, 49 Color: in minimalism style, 18, 28 in dramatic style, 32-33 D Dramtic Style, 30-33 Dijon Mustard, 53 F Flavor: in minimalism style, 18-19 in dramatic style , 32-33 in artist syle, 44-45

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G Golden Pepper Sauce, 52-53 Grilled Octopus, 38-41 Garlic, 26-27, 29-41, H Hage, Sharon, 46-47 L Lemon, 52-53 M Minimalism style, 16-19 Mesclum Salad, 53 O Olive Oil, in minimalism style, 25-27 in dramatic style ,40-41 in artist syle, 50 ,52-53 Onion, 27, 39-41

Index P Pan-Seared Red Snapper, 24-25 Parsley Pesto, 26 Pepper, 50-51 Plating: in minimalism style, 18-19 in dramatic style ,32-33 in artist syle, 44-45 Pabst, Frank, 34-35 R Radish Salad, 27-29 S Salad(s): in minimalism style, 27 in dramatic style ,40-41 in artist syle, 53 Sauce(s) in minimalism style, 26 in dramatic style ,40-41 in artist syle, 52

Samuelsson, Marcus, 20-21 Sea Scallops, 50-51 Shape, 18, 44 Sugar: in minimalism style, 26-27 in dramatic style ,40 in artist syle, 53-53 V Vinegar, 27, 20-41 W Wine, 25 Wakame Seaweed, 53 Y York Street (DALLAS, TX), 46-47

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Inspiration by the Sea

Colophon Printer: MeiJie Chen Bindery: Plotnet Title: Inspiration by the sea - Seafood Plating presentation Techniques Software: Adobe Illustrator,

Adobe Photoshop,

Adobe Indesign

Typeface: Adobe Garamond pro,

Proxima Nova

Work Cited: Working the Plate- The Art of Food Presentation Blue Water Cafe- Seafood

For Our New Niece Lisa — A Little Slice of Everything, that’s Right in the World.

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Inspiration by the Sea

Feast your eyes An inspiring book for professionals and sophisticated home cooks who want to take their skills to the next level. Inspiration by the Sea goes beyond adding a drizzle of something here or a spring of something there to explore both the principles and the art of food presentation. Christopher Styler shares the secrets of three contemporary plating styles: The Minimalist, The Artist, and DramaticFlair. Inspiration by the Sea includes several examples of each plating style. Stunning color photographs show both finished plates and the steps involved to duplicate the techniques behind such dishes.