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Author
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Topic: Need Garnishing Ideas
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Ira
Member Posts: 1087
From:Portland, Oregon
Registered: Jun 99
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posted January 26, 2008 07:48 PM
  
In the past I've mainly been in fine dining restaurants, where the entire presentation is made up of the food and garnish is more so fanning out the dish and adding a quick sprinkle of something for the plate.Now that I've switched to catering, things have changed. Presentation still has just as much as displaying the main ingredient of the platter in a nice way, and oftentimes still adding that "sprinkle" - BUT platters generally need more, a tray style garnish. Tray-garnish, meaning a garnish not necessarily to be eaten, like tomato roses, green onion brushes, etc. Not having done alot of that style of garnish much in the past I need to learn more. Does anybody have good suggestions on items, or even better books on the subject? I know there are good Asian-themed books that get into this, but I don't really know which is best, so the advice would be greatly appreciated :-). Ira http://www.christianchefs.org
and http://www.whitepine.us
and http://www.caibpdx.com IP: Logged |
gfcfchef
Member Posts: 3
From:Fairfield, California, USA
Registered: Feb 2009
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posted April 06, 2009 12:19 PM
I've had a little experience with garnishes. I've done a lot of catering and its a very tough thing to do. We catered a lot of parties when I worked at Arco Arena in Sacramento. We would get all of our garnishes for every party in one pan and call it our 'tool box'. When it came to garnishes, we usually did it this way: For beef, we did fried onions. For fish, some kind of Salsa. a nice melon salsa is nice as a garnish. Chopped parsley is a classic. Also when you're doing steak, a great garnish is marinated cherry tomatoes in equal parts balsamic vinegar and soy sauce. add some scallions to it and it has some nice color. Hope this helps. IP: Logged |
Bryguy
Member Posts: 261
From:Wasaga Beach, Ontario, Canada
Registered: May 2003
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posted April 06, 2009 06:01 PM
Hi Ira
We like to decorate cheese and pate trays with vases made from squashes and filled with turnip roses and leek flowers, carrot flowers and generally a lot of herbs for color and shape. Rather than leaving the pate in a square or slices we make them into little mice (mice like cheese)with sliced almonds for ears, position them on the blocks of cheese. Cheese pate hedgehogs with slivered almonds and peppercorns for the eyes can be made quickly and give the platter the look that a bit of work was put into it. Don't know if this is what your looking for but there are a ton of books on garnishing out there, and I believe that Tyrone does some excellent watermelon carvings as well.
God Bless and I hope this helps
Bryguy IP: Logged | |
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