Reflections of a chef and restaurant owner. (AKA Therapy)
Very nice looking plates. I have taken a few looks without commenting, but hings are looking good. For sake of sustainable/organic/local i've given up on garnishes and wend straight old school, but i'm happy so see sprouts and tenderals all over the place. of all the ganishes i think they taste the best.
Those sprouts do seem to be everywhere. I garnish my Asian influenced dishes with the shoots. I tend to photograph those more than others. I also have to buy a minimum amount so I try and use them. We also use fresh rosemary, cilantro and Italian Parsley. I've tried going sans garnish and it just seems like somethings missing. I'm just so used to it. Although I go naked on the Friday night specials.
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