Plating a dish beautifully is akin to art. The colors, textures, placement, and flavors work together to create something truly masterful when set in front of a guest. Beyond eye-appeal, clever and beautiful garnishes often contribute to the overall flavor. Enjoy and be inspired by the creations from some very talented chefs, featured here.
Pork liver mousse garnished with toasted sourdough bread, preserved cherries, Marcona almonds and fresh herbs | Tony Fiasche, Tempesta Market, Chicago Photo courtesy Kikkoman Sales USA, Inc.
Honey mascarpone cheesecake garnished with pizzelle cookies, fennel pollen meringue, and orange blossom honey ice cream | Honey Bee-stro Marketplace at Epcot International Flower & Garden Festival. Photo courtesy National Honey Board
Deconstructed gazpacho garnished with tomato foam and olive flat-bread stick | Fairmont The Queen Elizabeth. Photo courtesy of the caterer
llium salad garnished with crispy shallots and flowers | Chef Jon Robbins, Bistro Barbes in Denver. Photo courtesy Jennifer Koskinen for the National Onion Association
Burrata garnished with baby Idaho potato chips and micro greens | Amy Brandwein, Centrolina Washington, D.C. Photo courtesy Idaho Potato Commission
Farmers market salad garnished with puffed quinoa and nasturtium flowers | Chefs Tony Esnault and Benjamin Stephens. Photo courtesy California Milk Advisory Board
Bouillabaisse bite with rouille toast, mussel, caviar | Pinch Food Design. Photo courtesy Pinch Food Design
Champagne cake garnished with gold flakes | Chef Valerie Gordon. Photo courtesy Ketchum
18 Carrot Gold Spring Cocktail garnished with dehydrated orange wheel, fresh fennel fronds and candied ginger | Chef Emily Ellyn. Photo courtesy of the cheef
Tom” burrata with apple-sorrel juice, chive oil, shaved radish, tomatillo jam, bruschetta | Pinch Food Design . Photo courtesy Pinch Food Design
