When you cook at home, you do not have a team of sous-chefs to help you plate an elaborate dish. Therefore, I am always on a hunt for these small details that add a Wow factor. The latest work of Matt Armendariz goes in that direction.
See how cutting a square tart at angles makes all the difference. It could be used on a pizza or a fruit tart. Or you can cut your fennel with a tiny bit of stems and elegantly lay down a fennel and red grapefruit salad on a plate.
Take advantage of freshly harvested vegetables to serve light appetizers. Scoop the seeds and drain your cucumber slices for at least 30 minutes if they replace the traditional crostini. When you scoop the seeds, be careful to leave a thin layer at the bottom of the cucumber slices.
+ photos: Matt Armendariz
KimValleeJuly 26, 2010 at 12:34
Food Presentation lessons via the photography of @MattArmendariz http://kim.tl/bW96SY
This comment was originally posted on Twitter
Camille @ STYLE NOTESJuly 26, 2010 at 19:46
So artfully presented! I’ve heard the saying “We eat with our eyes first…” If that’s true, then what a delicious first taste!
Angela@spinachtigerJuly 27, 2010 at 09:47
Love the plating AND the beautiful food too. I particularly like the angles of the asparagus tart.