I’m raving…about food presentation. I’m really not excellent at it. Cooking – got it. Make it look good – not so much. Whenever my recent-ex Duncan and I had parties, I would be strictly NOT in charge of details like…making the presentation look amazing. My way is the why-bother-with-toothpicks mentality.
Here’s my worst nightmare:
But it don’t need to be like that. Here are some tips:
- Don’t overfill the plate, leave room for white/whatever-your-plate-color-is space
- Color contrast is key
- Mix large and small, soft and crunchy, bright and dark colors – variation is gorgeous
- Don’t overdo with the sauce – better serve it on the side if it could get sloppy
One might ask…what’s new about presentation being so key? We all experience it in restaurants right? Right. But at home…for me…this is new. I’ve recently been tasting really pretty looking food that’s homemade…and watching the process in a way that I’ve never done before. Here’s what I observed:
- It takes longer.
- It seems to cause more anxiety because you want it to, err, look good.
- But cross those bridges and the appreciation is tremendous. I appreciate the CONCEPT behind the presentation – from what the host had in mind to the artistic touch to the intention to the love.
- And here’s the best part – shit tastes BETTER. Shocker.
So GONE are the days when I pshaw at food presentation. GONE, they are. I don’t think I’ll change my style but I won’t inwardly roll my eyes at the care and attention to detail which I’m ashamed to admit I did…once upon a long-gone time.
Here’s another example of a pretty-pretty baked potato.