Art on the Plate
photography by Talitha Schroeder & text by Donna Hecker
As lovers of art and lovers of food, we look for beauty in many places and myriad forms. And just as artists rely on color, texture and form to create a compelling composition, our chefs compose dishes that might combine sweet and savory elements, crispy and tender, even hot and cold. Join us as we revisit a few of our favorite examples of artistry on the plate. And magic on the palate.
Arwen’s Hippie Salad, as befits an artist of pictures and words, is a vibrant study in still-wild flavors salvaged from her garden, and garnished with hidden treasures from a well-stocked pantry.
Chef Ouita Michel’s Kabocha Squash Salad is a study in the seasonal riches of winter squash paired with the deep and ancient flavors of cured country ham.
Chef Tyler McNabb’s Charred Baby Carrots are a study in contrasting temperature and texture — barely tender charred carrots bedded down on cold creamy yogurt. As with Arwen’s Hippie Salad and Chef Ouita’s Kabocha Squash with Country Ham, sweet and savory tastes punctuate the dish like pops of color on a canvas.
We bring art back down to earth with Chef Cody DeRosett’s deeply satisfying Earth Apple and Shrooms recipe. The French for potato is pommes de terre and we love the play on words as much as we love the play of the bright sauce vert on the meaty mushrooms and well-browned potatoes.
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