Wondering what the well dressed plate is wearing this season? Well of course you are, isn’t everyone? Not unlike other fashion statements your wedding meal should be aesthetically pleasing. You’ve undoubtedly been given the warning not to wear white shoes before Memorial Day (unless of course it’s your wedding day). Well, here is my white shoe warning:
Never serve an all white-food meal on a white plate.
Now that we have that rule established, we can talk about how to serve a good looking plate of food. The well dressed plate is really about three things – contrast, texture, and dimension. First, let’s talk about contrast. Start with an elegant white or off white plate – use it as your proverbial blank canvas. Now contrast it with some gorgeously colored food. Think wasabi crusted salmon, yellow pattypan squash, crisp asparagus, and colorful Basmati rice with dried fruits and fresh vegetables.
Texture is equally important to the well crafted plate. You want different textures on your plate – mix it up with rosemary beef tenderloin, bistro onion mashed potatoes, and fresh green and wax beans with silvered almonds. Having many textures is pleasing to the eye and to the taste buds.
Lastly, dimension is about giving your plate a more complex, yet interesting look. For example, a plate served with food all the same height is boring and lacks drama. Instead of braised asparagus lying flat on the plate, try asparagus bundles tied with chive ribbons standing up on your plate. Adding dimension makes a meal more appetizing and gives it a more artful appearance.
The main idea here is that not only should your food be exceptional in its taste it should be presented beautifully. This is, after all, what the well dressed plate is wearing.
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