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Back to Paula, I would love to eat at her restaurant! |
Wow, so much conversation tonight!
I love cooking shows, however I have watched less of them recently as my 8 year old seems to take over the TV after homework time when what I want to watch is on. I don't mind, he really deserves those moments of quiet focus, he works hard. Sun, the demo sounds amazing. Its really exciting to hear you talk about it. Tonight I tried a new fish I had never used before. I picked up some frozen Swai Fillets recently and had yet to try them. I really enjoyed this fish. Tonight I baked it with dill and lime and a little bit of agave syrup, with rice wine vinegar and chicken broth in the bottom of the pan... it had a very firm and buttery texture. |
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I really cant wait to start shooting. Seems like it is taking so long to get this going yet it has only been a few months of trying to find the right people to work with. Quote:
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How does everyone else feel about plating? |
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I will come back when we talk about ice cream. *smirk* Truly, plating is an art. The plate is the canvas. The grand finale. You get where I am going with this. Some of the most fun that I ever have in doing dinner parties is shopping for interesting plates and platters, small plates for condiments, small bowls, soy sauce dishes, chopstick holders, candle holders, wine & Port glasses, silverware, linen napkins and table clothes...then there is the finishing touch, and if I wind up at a great florist selecting gorgeous flowers, then I am done plating. That is where my mind goes. Sorry I did try to stop the flow. Just cant do it!! |
Plate as a verb. *gnashing my teeth* Not as bad as impact as a verb, but . . .
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I agree that plating is an art, you are an artist so it makes sense that your eye would be drawn to these details. I hope you get your chance at hosting a larger party. |
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Plating is fun - I'm not sure if it's one of my strengths though.
I'm with Sun, I love little bowls and platters and could spend hours in a kitchenware shop. I also have an addiction for spoons - especially teeny tiny spoons - and cocktail forks, come to think of it. Strangely, I like my large platters plain and white - kind of like a blank canvas, and I love little condiment bowls and the like, in all kinds of different colours and patterns... and I can never have too many of them! Well, Kris thinks I can have too many of them... lol. He doesn't get it. I would be in absolute heaven if I lived next door to a homewares emporium on one side and a farmers' market on the other! It's probably just as well that I don't or else I'd be completely broke! |
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Ursy I also love white plates and platters. Also small white bowls and dishes. In contrast I like Raku pottery especially when done in square and rectangular shapes, darker colors. I collect one set that is black and blue. The blue is sort of a navy with a hint of French blue that comes up from the glaze. The blue has a gloss and the black is matte. Fascinating. Each piece is original. Its a different mood. I only have service for 2. This is for something sexy and sensual..with candle light and firelight if outside on my patio..on a warm summer night..every piece has a unique texture, just like the food. The whole experience should be a trip into sensuality, where every sense is being ignited. With the black and blue set I have a matching sake set. A friend brought it back from Japan for me and she had no idea that it was a perfect match to my set. |
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What you are describing here, going to farmers markets and buying or designing for parties and events, is what I have done as a personal chef. Perhaps there is a career change out there for you in the future or it is time to go out on your own. People need assistance with this kind of work. There is a supply company that I use in South San Francisco when I need lots of platters, chafing dishes, glasses, plates, silverware, tents, tables, chairs..and there are 2 ladies that work there that are magical about helping to pull it all together for an event. They are amazing. Some private catering companies also need someone to do the buying or deal with the rental contracts. I was recently telling a chef friend who is in SF that when I was going from farmers market to vendor, to baker, to cheese maker and then off to cook a dinner party for a client, in San Francisco, or Pebble Beach, or Carmel..I was totally living my dream. That was so much fun. There were moments where I would stop and say wait..I do this for a living??" It was a shock to me. So at that time in my life that was just what I wanted and needed to be doing. You are so creative you could do anything of the sort on the side or full time. Think it over. On another note if anyone is interested in a career change this is the time. Our insane economy is giving us an open door for change. |
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Welcome Martina. Yes another culinary interpretation of "it is time to plate the food". We do use that term. Garnishing is more widely used. If plating makes you gnash your teeth, you would probably not enjoy what caused my brain to nearly explode, the New York "Aks" instead of "Ask" :| I find that so unbearable that my head hurts just thinking about it. American cooks can misuse "Au jus" often. I hear things like "it is served with au jus". Painful. |
Just realized that this thread was 2 months old yesterday :)
We sure have had a few posts and quite a few views in 2 months! Thanks to all of you who make this thread so much fun to participate in. For those of you who are just reading please drop in and say hi. Even if you do not cook, we would love to hear from you. |
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... or maybe just an eclectic little bowl shop. Though if they were all different, I might have trouble letting any of them go... |
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Ursy..this is a great idea hon. Many manufacturers put you on revolving credit in retail so you sell the goods and then pay for them. You can even do this online. You get to shop for a living. |
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