An expert shares secrets to mastering the art of presentation
PHOTOGRAPHY BY JOHN COX
When I first started cooking professionally at a small neighborhood bistro back in 1998, one of our signature dishes was Southwest Chicken—a butterflied chicken breast filled with Boursin cheese then wrapped in filo dough. The chicken was baked until the pastry was golden brown, then cut in half on the bias and set on top of a hearty pile of garlic mashed potatoes before being finished with a roasted bell pepper coulis and crowned with a spear of rosemary. Back then we aspired to be like Dean Fearing from the Mansion on Turtle Creek, with his colorful zigzags of sauces from a squeeze bottle and curls of shaved green onions and red bell pepper.
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