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Presentation
April 2005
Years ago, while in graduate school, I
had a part time business helping women assemble fashionable,
professional wardrobes. It was the mid 80’s and “dressing for
success” was all the rage. We were pounded with the idea that a
first impression is made in the first 15 seconds of a meeting. So,
women, still somewhat insecure in their professional roles, donned
the business suit, substituting a skirt for trousers, presenting
themselves as imitation men. Today we look like doyennes and divas.
Now that’s progress!
“Now what in the world” you ask, “does this have to do with food”? I
think, we decide if a dish looks good enough to eat, first with our
eyes—probably in the first 5 seconds. Our palettes will let us know
if we’re right a few seconds later. So, is it any wonder that
presentation is key also in food? Furthermore, just as we meet
people who don’t measure up inside to how they look outside or the
other way around, people who are “diamonds in the ruff”—so too with
food. It’s just that if something we make tastes delicious, why not
make it look great too. It’s a lot easier than a personal makeover.
On a busy night at my former restaurant Biscotti, dish after dish
would have to go out, sometimes at break neck speed. On the line,
where dishes were picked up by the servers, I’d have containers of
stuff to make plates pretty. Some nights I’d have beautiful big
leaves of basil, radicchio, ornamental oregano, or edible flowers.
Sometimes I’d have leaves of endive or arugula. In the summer I’d
have a field day with whatever was growing in my garden. Decorative
basil was my favorite. Unlike regular basil, this has long, fluffy
spikes and when mature it sprouts beautiful white flowers. I’d often
have mere seconds for each plate transformation, so presentation had
to be simple. The rule of thumb was, “If the dish was mainly green
(chicken with pesto sauce) you added a red garnish. If the dish was
red (linguini marinara) you added a green one. If the dish was pale
(fettuccini alfredo on a white plate) you added both. And since
nearly everything was plated onto a white plate, the other trick was
to sprinkle finely chopped parsley—like green confetti-- all over
the plate as well as the rim. How easy is that. And what a
difference just this little addition makes. Decorating or garnishing
your dish just takes a little forethought. So next time you’re in
the produce section of the grocery store, look around at all those
leafy vegetables and herbs with an eye, not for eating, but for
decorating. I promise you that even a so-so dish will taste better
if it looks beautiful before you eat it.
Chef Silvia
PS. On April 28th on NBC 30’s News at 10 am,
I’ll be doing a segment on presentation along with Janet
Peckinpaugh. You’ll see the before and after.
Also,
please keep in mind that on April 26th, Fairfield
County’s finest chefs will be cooking for you at The
Italian Center in Stamford, CT. This annual gala, known
as “Taste of the Nation” is from 7-9. You can sample
hundreds of delectable dishes and amazing deserts (including
the best gelato ever) taste fabulous wines, bid on the many
selections from the silent auction, and enjoy an energy
charged, very fun evening. All proceeds from ticket sales go
to feed Fairfield County’s hungry. I’ll be selling
tickets at Balducci’s in Ridgefield on April 16th and the
23rd from 11 – 1:30. On the 23rd at 12:30, I’ll be doing
a cooking demo so stop by. I promise to cook some Biscotti
food. (Chef demos will also be taking place at Balducci’s in
Westport)
To purchase tickets you may also call:203-653-0261.
(if you purchase tickets at Balducci’s they will be $65
instead of $75)
To purchase
tickets/make a reservation:
Call
tasteofthenation.org at 203-653-0261
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