Chefs are moving away from towering food and swooshes of sauce on plates to a simpler, more elegant plating style. The food should look refined and elegant, but it should also look effortless, even if you have a lot of technique behind it. Chef Pete continues this series, not only with fabulous food, but also with some fine plating technics. Shrimp Bisque; Rack of Lamb Chops with Tomato Concasse with Mint Oil; Grilled Rolled Eggplant Stuffed with Fresh Made Ricotta and topped with Lemon Caviar and Warm Goat Cheese Mousse; Strawberry Pavlova
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