Foodservice Equipment & Supplies

OCT 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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OCTOBER 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 23 The Restaurant: Fisk & Co. in Chicago The Chef: Austin Fausett The Dish: Salmon Tartare with avocado and curry emulsion Presentation Notes: Chef Fausett reaches for a slate grey board (more commonly used for cheese plating) to emphasize the pastel pink color of the salmon and light greens of the avocado balls he creates using a melon baller. He uses a vegetable peeler to shave market-fresh carrots pickled in sesame and soy with herbs and pairs this with pickled shallots sliced about 1 1/2 inches thick. Using tweezers, Faucett carefully places chopped chives upright like a small bunch of wheatgrass along with black and white sesame seeds. Photo courtesy of Kimpton Hotels and Restaurants The Restaurant: Vol. 39 at The Kimpton Gray in Chicago The Chef: Brian Millman The Dish: Turkish meatballs Presentation Notes: To support his attempt to recreate his childhood's most comforting food memories, Millman chooses playful vessels for his various dishes. He serves his Turkish meatballs in a white porcelain version of a mini crock pot. Photo courtesy of Kimpton Hotels and Restaurants I n today's food photo- and Instagram- obsessed world of dining, chefs from every segment know the importance not just of plating food beautifully but also of selecting the right plate, bowl or vessel to round out the whole presenta- tion. Even cocktail specialists have become presentation artists in their own right — from choosing the simplest of glasses to let their beautifully garnished creations shine to reaching for more ornate glassware to add a special je ne sais quoi to a simpler drink. Why go to all this trouble? For one, it's fun and a form of creativity for the chefs. Perhaps more importantly though, diners these days simply demand this kind of quality, style, "scene" and experience when they go out, regardless of the menu, style service and, yes, even price point. It's not just a possibility that diners will take pictures of their food; it's an expectation, and those making the food take that into consider- ation on a daily basis. Chefs, restaurateurs and even noncommercial institutions such as forward-thinking colleges and universi- ties simply understand the value of better food presentation. Even the design planning and open- ing stages of restaurants now allocate more time for tabletop and presentation planning. "Chefs and restaurateurs are becoming very thoughtful in that they are allowing more time to plan for their presentations and customize the pieces that they want, from creating their own steak knives to etching logos on a plate or glassware item," says Morgan Tucker of M. Tucker/Singer NY, a New York-based equip- ment and supplies dealer. "They want more flexibility and room to be creative in terms of designing their own immersive and interactive dining experience." There seems to be no end in sight for the variety of tabletop items now available. Here's a visual array of what's new and trending. Starters and Snack Presentations Greens on Display The Restaurant: Stubborn Seed in Miami Beach, Fla. The Chef: Jeremy Ford The Dish: Simple Greens Presentation Notes: Ford swaps a traditional bowl for a carved- out, roasted Japanese squash in which he layers mixed, locally sourced baby greens garnished with fresh herbs, Meyer lemon zest and shredded aged parmesan. Photo by Gina Shonek Fisk & Co. Stubborn Seed Vol. 39 at The Kimpton Gray in Chicago

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