Ok, let’s think about this. We have beautiful local ingredients, many ( and I mean many!) hours have gone into the development of the recipes and the prep involved. Now it’s time to plate these gorgeous foods. Should I just nonchalantly place them willy-nilly on a generic ( read boring) plate? Wait a minute. Shouldn’t the presentation be given the same attention to detail as the farmer gave whilst growing or I did during preparation? ( What do you think, my lovely parsnip— do you want drama, will you demand show-stopping status? Do you want me to present you to the world as they’ve never seen you? Do you want a standing ovation?)

I must spend as much time considering the final plating as I do during the other stages of a new dish. I’m of the opinion that a true gastronomical event must involve all the senses, as well as tapping into all of our emotions. When people are presented a plate that makes them ooh & aah ;  that makes them simultaneously giggle and scratch their heads, their entire experience will be heightened. ( Oh, Mr. Parsnip wants to add his 2 cents….”  and then their olfactory senses are awakened, and when they lift fork to mouth, they laugh at the juxtapositions playing w/ them… textures, temperatures &  flavour concentrations. Right, Chef?” )  That parsnip is one smart cookie— the other roots are rather jealous of his literary prowess!

Aesthetics are, and have always been, an integral part of our days. Architecture, canvases,  works of art never cease to enrapture. Beautiful locally grown food should also be presented as a canvas, w/ the hopes of garnering an ooh and an aahh!  Mr. Parsnip, and all the other roots, are now giving me a standing ovation and want to buy me a beer. Sorry guys, I’m still under age.

Tastefully Yours,

Luke