May 3, 2011

Plating & Presentation

Last week I had the pleasure of taking my second cooking class at Mattison's Riverside in Bradenton with Chef Greg. This class was on Plating and Presentation. Not only is Chef Greg knowledgeable and entertaining but his culinary creations are delicious and absolutely beautiful! So needless to say I was very excited about this class.
On the menu:
Mushroom Cappuccino
White Truffle Deviled Eggs and Radish Slaw
Blue Crab Spoons
Crab Stuffed Fluke with Potato Crusted French Bread and Root Vegetable Parfait
Bourbon Stuffed Peaches

Let me just say I've taken many cooking classes and this is the best deal around! Not only do you get the class and recipes you also get a full 5 course meal for $30!

 
 The ingredients
 The set up
 Chef Greg is all about supporting local farms and businesses.
He uses local produce, breads, seafood, and dairy.
 The class set up
 My seat right up front!
 Lots of room for notes!
 Chef Greg explaining different plates.
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.
 Course #1: Mushroom Cappuccino Soup with savory whipped cream topping.
How cute is this? Just a few basic ingredients for the soup-
Shiitake mushrooms, heavy cream, stock, and sage.

 Course #2: White Truffle Deviled Eggs with Radish Slaw "Nests".
The secret here is to use a pastry bag to pipe in the filling
and a mandoline set to "julienne" for the veggies. 
 Who knew Deviled Eggs could be so fancy?
 I just loved these appetizer spoons!
Course #3 Blue Crab Spoons.
These were genius!
Basically deconstructed crab cakes:
lump blue crab meat, toasted bread, old bay aioli and lemon zest!
So much flavor in one little amuse bouche (one bite) !
Demonstrating the Stuffed Fluke dish.
So delicious and easy!
Course #4: Crab Stuffed Fluke.
You can also use any soft, pliable fish like black cod, flounder, or halibut.
Potato Crusted French Bread was something new- a rich and creamy surprise!
Would you believe this was my favorite of the night?
Root Vegetable Parfait was absolutely stunning!
Sweet Potato, Beets, and Parsnips roasted and drizzled with a basalmic glaze.
Topped with creme fraiche and micro greens.
Demonstrating how to use a mold ring to make stacked salads.
The sunset view from the restaurant window. I love Florida!
Finally, the dessert course.
Sweet Bourbon Soaked Peaches
stuffed with brown sugar and crumbled oatmeal raisin cookies!

Happy Cooking!
~Nicole

2 comments:

  1. Nicole,
    What a great article. I enjoyed it so much. I am all into the plating skills. Thanks for sharing this. I would have loved to be in this class. Glad you are enjoying it.
    Debbie

    ReplyDelete
  2. Chef Greg is so great. I want to meet him.

    ReplyDelete

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