His advice was to treat the plate as a window.
Don't put anything on the rim- it's your frame.
Place the starch in the center of the plate with the protein on top
and the vegetable at 3 o'clock or 9'clock
so the diner doesn't have to reach across the protein.
and a mandoline set to "julienne" for the veggies.
These were genius!
Basically deconstructed crab cakes:
lump blue crab meat, toasted bread, old bay aioli and lemon zest!