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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26 • FOODSERVICE EQUIPMENT & SUPPLIES • OCTOBER 2018 TIPS AND TOOLS FOR MEMORABLE FOOD PRESENTATIONS ETARU Salt Traders Coastal Cooking StripSteak Stubborn Seed Seafood Semblance The Restaurant: Stubborn Seed in Miami Beach, Fla. The Chef: Jeremy Ford The Dish: JoJo Tea–Cured Snapper Presentation Notes: Ford gently simmers the fish in tea from local brand JoJo, and using tweezers, interplays the white fish with pops of color from cara cara oranges, compressed radish and bright green herbs along the curved rim of a shallow, hand-indented, pottered white bowl. Servers pour celery broth tableside. Photo courtesy of Grove Bay Hospitality The Restaurant: StripSteak by Michael Mina in Miami Beach, Fla. The Chef: Chef De Cuisine William Crandall The Dish: Lobster pot pie Presentation Notes: The restaurant bakes and serves lobster brandy cream, seasonal vegetables and truffle in a rose-colored copper pot. The pie pastry puffs up for ooey-gooey goodness when the forks hit the crust. Photo by Kevin McCullough The Restaurant: Salt Traders Coastal Cooking in Round Rock, Texas The Chef: Chris Ten Eyck The Dish: Snapper collar with bull red sauce Presentation Notes: A blue-lined, white tray presents the whole, roasted snapper collar and its variety of accoutrements: bull red sauce in a squeeze bottle, tartare sauce, ceviche in a speckled blue bowl, a handled tin of sardines and, in a mini cast-iron dish, hushpuppies with jalapeno, cornbread batter and remoulade. Photo courtesy of Kenny Braun Photography Dessert Displays The Restaurant: ETARU in Hallandale Beach, Fla. The Chef: Hamish Brown The Dish: Dessert Platter Presentation Notes: Meant for sharing, this indulgent selection of ETARU's most popular decadent desserts arrives tableside in a large, dark green and brown ceramic bowl set with ice and a mix of smaller ceramic vessels. The treats include guava mousse with grilled papaya, mango biscuit and passionfruit sorbet; smoked coconut with passionfruit parfait and raspberry; peanut, vanilla and chocolate sundae with sesame poki sticks; dark chocolate and green tea pudding with crunchy jivara and pear ice cream; and a selection of assorted fruits and Japanese mochi. Photo courtesy of ETARU

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