Seconding the other comment – the sauce touching everything is not super appealing, especially because the color of the sauce mutes the otherwise bright colors on your plate. Can you put them on a bed of greens or herbs and drizzle the sauce on top, rather than having them sit in a puddle of it? Maybe add a pop of a bright color, too – a lemon garnish or something?
chefadams on
I kinda dig it, man. It’s beautiful! I love lots of sauce…drives my husband crazy!
FILTHBOT4000 on
Nice, but as others have said, less sauce. Concentrate the flavors of the sauce, brighten or redden it a bit.
Throughawayup on
I like the third one the best. My only criticism is the plate itself but im not judging to harshly as my plates are all old and ugly at home too!
Martissimus on
This dish looks like it was shot by Wes Anderson
GatoAmarillo on
I was thinking, that plate has to cost at least $50, upwards of $80.
Career chef here, I thought you were also a chef in an upscale restaurant until I saw the flair. This plating is better than tons of dishes that I’ve seen others serve to paying customers. I really like the amount of sauce. I would drown each slice of zucchini in the sauce as I eat it assuming the flavor profile matches.
I really cant criticize this, I just want to eat a plate of it.
Miss_kitty93 on
I really love this! The difference between each part is so interesting and the color of the sauce contrasts so well. Good job centering too!
MotorPossible4 on
Recipe? I think the 3rd pic is my favorite
Upbeat_Instruction98 on
Just going to add another love it to the comments. Love it.
Sadge-boi-hours-69 on
I feel like the plating seems a bit too uniform, it looks delicious but try playing with more than parallel and perpendicular positions for these
palmeffect on
Love the concept. A different plate would dial in the details—perhaps a very shallow bowl with a wide flat rim. The sauce would then form a perfect circle.
sigh_wave on
I enjoy it. But if I was a layman, am I expected to just make assumptions on how to eat this?
13 Comments
I don’t like the sauce touching everything.
Seconding the other comment – the sauce touching everything is not super appealing, especially because the color of the sauce mutes the otherwise bright colors on your plate. Can you put them on a bed of greens or herbs and drizzle the sauce on top, rather than having them sit in a puddle of it? Maybe add a pop of a bright color, too – a lemon garnish or something?
I kinda dig it, man. It’s beautiful! I love lots of sauce…drives my husband crazy!
Nice, but as others have said, less sauce. Concentrate the flavors of the sauce, brighten or redden it a bit.
I like the third one the best. My only criticism is the plate itself but im not judging to harshly as my plates are all old and ugly at home too!
This dish looks like it was shot by Wes Anderson
I was thinking, that plate has to cost at least $50, upwards of $80.
Career chef here, I thought you were also a chef in an upscale restaurant until I saw the flair. This plating is better than tons of dishes that I’ve seen others serve to paying customers. I really like the amount of sauce. I would drown each slice of zucchini in the sauce as I eat it assuming the flavor profile matches.
I really cant criticize this, I just want to eat a plate of it.
I really love this! The difference between each part is so interesting and the color of the sauce contrasts so well. Good job centering too!
Recipe? I think the 3rd pic is my favorite
Just going to add another love it to the comments. Love it.
I feel like the plating seems a bit too uniform, it looks delicious but try playing with more than parallel and perpendicular positions for these
Love the concept. A different plate would dial in the details—perhaps a very shallow bowl with a wide flat rim. The sauce would then form a perfect circle.
I enjoy it. But if I was a layman, am I expected to just make assumptions on how to eat this?