Monday, November 19, 2012


It’s that time of year again, Thanksgiving, the Holidays, cocktail parties, celebrations at the office, casual get-togethers, potlucks, and so on. This means LOTS of food and drink. YES! We have all heard the expression: “you taste with your eyes first”. Naturally, besides possibly sound, or smell it is the initial sensorial experience you have with food, even before touching or tasting it. Therefore, it should be on the top of the list to make your food look it’s best. I know this is true as my 3.5 year old son very immediately points out that if something on his plate does not look visually appealing that he is not going to eat it because it is “yucky”…even before tasting it. It doesn’t get any more honest than that. Now I know he is 3.5 and not truly looking at the food as a presentation piece but it does tell me that the way your food looks matters and can make a difference in the way people eat. Although I do this as my career as a Food Stylist you DO NOT have to be a professional to apply some of the fundamentals of Food Styling to your own creations. Food is an art, one that taps into all senses. So go ahead and explore your inner artist and try out some of these tips for “styling” your food. Your family and friends will savor it even more.

--COLOR: This is an easy one. Color is pretty and can add so much to a boring, “blah” looking dish. It is easy to amp up the color in any dish and usually more healthful! If a recipe calls for bell pepper use a variety of different colored ones. If you are doing a green salad add some radicchio. Roasted potatoes use purple, or sweet, or a mixture. A drink, add a colorful garnish. Contrasting colors and a variety of them are good, even different variations on the same color are more appealing than a monotone palate. Adding some fresh chopped tomatoes to your pesto sauce adds color and depth of flavor…win/win!

--TEXTURE: Not only is adding texture to your food going to enhance its visual appeal it will also add flavor and dimension to the mouth feel. This is best achieved by adding complimentary and contrasting ingredients or a variation of ingredients to a dish.  Adding toasted nuts or dried fruit to a salad gives it more layers of flavor and aesthetic interest.  Serving a smooth soup with a crusty crouton or toasted pumpkin seeds gives you contrast. Or simply cutting things in a different shape can add interest. If you have made a dish with lots of texture as you serve it make sure those things are showing. Things may drop to the bottom or end up hiding under something else. Don’t worry, this time it is O.K. to play with your food, pull some of those things out to the top, make sure that you can see them and they are identifiable. 

--ARRANGMENT: Artfully arranging food on a plate or serving vessel is key. Instead of just dumping the food, be mindful of how it is going to end up. Smooth out the top, slice and fan out the meat, mix things in another bowl then pour into the serving dish and clean up the edges. Stack things, lean things on each other, height can be good, and I don’t mean an architectural project just lift things up a bit. Swirl a little extra sauce on top, or start with the sauce on the bottom as a bed for the food to lie on, peeking out around the sides. Odd numbers usually work better than even when arranging larger items. Another way to present is to “compose”. A tossed salad looks like a big jumble, if you artfully arrange each of the components it looks like, well, art and intentional.
DISHWARE: can also play a roll in the beautiful presentation of food. Make sure the vessel “fits” the contents. Use different colors, shapes, and things made of different materials such as glass, ceramic, baskets and wood…mix and match!

--GARNISHING: I worked in lots of restaurants in my life time and back in the day the signature garnish for every plate was chopped parsley and diced red bell pepper sprinkled on the rim of every plate or an orange round twisted into an “S” shape with a sprig of curly parsley. LAME!  Garnishing can be as simple as some whole or chopped fresh herbs, topping with an ingredient that already exists in the dish, or adding something to a platter that is just beautiful, like kumquats or figs on a Turkey platter. Beverages almost always benefit from a garnish and can be an essential part of the drink itself.

--GO WITH YOUR INSTINCTS: I have a tendency to overthink things, well… just about everything. Sometimes when I am working I could mess with the food literally forever as I can always see a better way to do it or the more I move things around the more I can see that I can change or improve upon. I have to stop myself sometimes and I have come to realize that sometimes if I just let things happen almost naturally they look better. They may need some tweaks or clean up but the overall effect seems more REAL. And that is what we are talking about here. Real people eating real food, we are just enhancing it a bit or paying a bit more attention to detail. If it doesn’t feel right, it probably isn’t. Lesson here: less is usually more!


Wednesday, November 14, 2012


 Thanksgiving is next week. It is a wonderful day to step back and be mindful and appreciative of all the things you have. It is key to remember the IMPORTANT things like family, community, the Earth and just simply be thankful that you have food to eat. And if like most on Thanksgiving there will be lots of food, probably too much. I am listing a few ways to help you be more aware and have a more sustainable Turkey Day (even if it’s without turkey!). And hey, these things can apply all year round!

--Buy a Heritage Turkey:
Why? They taste better, are humanely raised, you help a farmer and the breed itself from extinction! If you can’t find one look on: They can help you locate one in your area. There are plenty of online sources that will ship but keeping in the “local” spirit and all that it is good for, you can also ask around at your local farmer’s market. I know that the place I buy all my meat from, Riverview Farms, was offering them this year.  However, you usually have to order them in advance. If you have missed the deadline…at least you know for next year and can plan accordingly OR there are other options. Buy a Certified Organic/Certified Naturally Grown, Pastured, or at least Free Range bird. These are all better options than the mega-mart, self-basting (what does that even mean?), super injected, industrialized birds. Support those dying breeds!!!

--Be Turkey Free:  
I know this may seem crazy and out of the question but consider it, even if for a moment. The reason is the factory farming of livestock is usually inhumane to the animals as well as the workers and accounts for a ridiculous amount of the world’s greenhouse emissions. I get mostly excited about all the side dishes anyways that the poor turkey gets way over shadowed on my plate. And then of course there is dessert.
Go veggie, so many options and more than enough for a grand meal. For some ideas:

--Smart Shopping:
-Hit your PANTRY/GARDEN first. Odds are you may have quite a few of the ingredients you need for your dishes already. Or if nothing else you may be inspired by an already existing but -has been hiding in your pantry- item! I do it all the time!
-Go to your Farmer’s Market. They have the best, freshest, in season, LOCAL produce out there and usually good tips and recipes on how to cook their goods. Just ask.
-Buy ORGANIC. Your food dollars talk and the food is better for you. I know Thanksgiving is a big day and can be an expensive meal. If you can’t buy all organic check out: for the list of MUST buy organic produce. Save a few bucks on the others.
--Use whole ingredients or buy from bulk bins, I know it is tempting to take short cuts but making food from scratch is certainly more healthful and much less wasteful from a packaging stand point.

--Get Help:
Who says you have to do it all? I get it. I am a control freak and I like MY menu, and the way I make MY sweet potatoes but everyone has strengths and you should hone in on that to help take a little pressure off. Do what you can do and have other’s bring something. Aunt Mary is a good baker; have her bring dessert. Uncle Al is terrible in the kitchen, he can bring wine or beer (preferably LOCAL), see where I
am going here?

--Have a Waste-Free Meal:
--DISHES, I hate doing dishes and I have found myself in a career that they are always there and never ending. Thanksgiving is a day full of dishes but PLEASE don’t go disposable. The landfills have had their fill and whatever we can do to keep more going in the better. If you must do disposable choose eco-friendly, compostable or bio-degradable options such as:
--COMPOST: another way to keep more from going into the landfills (another source of global warming causing greenhouse emissions) and oh, so good for your garden!
--Plan for your LEFTOVERS: my mom always reminds me to bring containers to bring home my leftovers, encourage your guests to do the same or check out these ideas for reincarnating all that leftover food:

--Have fun and Enjoy the Moment:
Whether you are doing all the work, just showing up to eat, or kicking it alone try and truly take a moment to be THANKFUL.