Foodservice Equipment & Supplies

FEB 2019

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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Page 37 of 132

Walco Idol induction ready chafers feature self closing lids and a pan release mechanism for easy pan removal. The tri-ply magnetic bottoms are efficient and require less induction wattage to heat. 820 Noyes Street • P.O. Box 10527 • Utica, New York 13503-1527 P. 800 879-2526 • F. 315 733-6602 • E. OUR HALLMARK COLLECTION features a selection of the heaviest cold forged handle patterns, uniquely designed with the very best 18/10 metal. NAFEM • ORANGE COUNTY CONVENTION CENTER ORLANDO, FL • BOOTH 4344 the back-of-the-house space since the pieces would prove too large to fit on the small restaurant tables. She schedules regular photo shoots each week for social media posts. And while many chefs reach for tweezers and tiny spoons for plating perfection, Cuccia says she and her brother take the "no-tweezer" approach, simply working with clean hands to create a more rustic yet still elegant approach. Color and Texture Food stylists of days ago might have shied away from photo- graphing less vibrant-colored dishes like meats and mushroom risotto, especially when white plates were more the norm. Nowadays, with the widening range of colored plates and bowls on the market, it's possible to make any beige dish pop, with or without the help of colorful herbs and accoutrements. At 17 Summer, Cuccia reaches for whimsical bright blue dishes when plating richer-looking (and tasting) dishes like duck hearts and potato pancakes. Black matte plates bring out the char of cabbage that's plated alongside pink porkchops, and shinier black "lava" plates help reflect the purples and blues in any lavender or nasturtium garnish, especially when captured with a little light for a photo. Instagram: 18 Seaboard Color pops: Colorful begonias garnish this Instagram-ready plate of pecan-crusted pork ten- derloin with purple sweet potato puree and apple mustard at 18 Seaboard in Raleigh, N.C. Photo courtesy of Stacey Sprenz

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