The Creative Presentation of Food

It has often been said that we first eat with our eyes.  I would argue that eating involves all of our senses and perhaps that is why is so pleasurable.

I recently had the pleasure of taking a workshop on creative food presentation at Pasadena’s Shakespeare Club, the oldest women’s club in Southern California. Our speaker was Dr. Ann David, educator, author, and Vice President of the Shakespeare Club. She began with a slide show of elegantly displayed hors d’oeuvres and noted the importance of having different flavors, textures, and colors in the presentation of food. While it’s fine to place a wedge of cheese on a plate with a basket of crackers, it takes very little additional effort to add flourish with a few pieces of fruit, a bowl of nuts, a drizzle of honey or other garnish.

The vessels on which the appetizers are displayed should be of varying heights, and of different materials. It makes the table much more interesting to use a variety of shapes, levels and textures. A glass pedestal stand combined with a basket or rustic wood tray adds dimension and interest to the overall presentation, whereas several flat plates of similar size and height would not give the same effect.

We also were reminded that it’s important that the appetizers not only look good but they should taste great as well. Because guests will usually be eating just a single bite of whatever you are serving, your goal is to make that one bite an incredible one!

This lovely room was our makeshift “kitchen.” While it was challenging to work with limited resources, we were still able to make a surprisingly attractive display of hors d’oeuvres.

After Anne’s brief presentation, the organizers of the event set up a practice exercise where participants were given the opportunity to put their newly acquired knowledge into practice. We were divided into small groups and given a “mystery bag” of groceries with which to prepare an appetizer.  Some bags had numerous food items such as cheese, crackers, vegetables, fruit, and other goodies. My group got a single bowl of hard boiled eggs! Fortunately we were allowed to trade with other folks for ingredients and there was a table with various condiments available to everyone.

This picture from Pinterest was our inspiration for our dish.

My teammates and I decided to recreate a Pinterest picture we found of deviled eggs that looked like chicks hatching. We traded an egg for some orange peppers  and a few cherry tomatoes, and picked up some mayonnaise, mustard, pickles and capers from the condiment table. We cut a zigzag pattern into the eggs to separate the halves and remove the yolk. We mixed up our filling, filled the eggs, and made eyes from capers and beaks from orange peppers.

Though our deviled eggs were not as aesthetically pleasing as the Pinterest picture, everyone seemed to grasp what we were trying to achieve. We added some dill springs around the edge of our platter to create a nest and a few cherry tomatoes for garnish.

Here is the final table the class presented at the end of the workshop.  It’s a cornucopia of color! (Though it did not live up to our expectations, our nest of deviled egg chicks is shown on the left.)

When everyone was finished, our creations were displayed and everyone was invited to eat and enjoy the appetizers with a libation. In spite of limited resources, the groups created some very attractive platters and delicious combinations of flavors.

In my opinion, this platter was the winner. It was immensely creative and incorporated all the elements of good presentation. Note the caprese kabobs using parsley as skewers. Also check out the “flower” made from thin crackers broken into petals with dried cranberries in the center. The lavender sprigs in the center give height and fragrance to the display.

What will you do to elevate your appetizer presentation at your next event?

4 thoughts on “The Creative Presentation of Food

  1. A very creative person who helped me with my Christmas brunch eons ago, made a frosted fruit display that was elevated the aesthetics of the other dishes around the table. My father who was in the restaurant business for most of his life, and knew a lot about creating appetizing meals always remarked about the frosted fruit display. It was that memorable to him. Thanks for the tips and it would be interesting to learn if there were more classes like this in different parts of country…

  2. Appetizers and hors d’oeuvres are often the most tempting part of a meal. Maybe that’s because they are presented when we’re most hungry. I loved your hatching chicks! I disagree with your choice for the “best” presentation, since that platter to me seems overcrowded with too many choices. The “flower” on it looked rather artsy to be rudely dismantled by an eager nibbler. And while t’s clever to have “kebobs” threaded on stems rather than steel, to me they did not look all that appetizing.

    There was some very fancy food served in the restaurants on the British flagship “Britannia”. In the informal buffet, however, most of the fare was typically English: heavy on the meat, potatoes and gravy. “Mushy peas” are a great favorite, particularly with fish and chips. The desserts were pudding-like and rich. The ice cream was exceptional. Since my return last night, I have not yet dared step on the scales . Thanks for your interesting blog.

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