When in Rome

I recently had an opportunity to go to Italy again. This time a short trip to Rome in honor of my best friend who was getting married. When she asked if I would be alright going to Italy for her ceremony I didn't think twice. In my mind I had the chance to support my friend and get access to some of the best pasta in the world. What better reasons to take a trip.

The wedding was lovely, my friend looked like an Italian princess. They had the ceremony at Sant' Anna Del Palafrenieri in Vatican City a charming little old world church adorned with marble, gold and glorious paintings. It was funny to me when taking pictures in St. Peters Square how a bride in Rome is very much like Mickey Mouse in Disneyland. Everyone seemed to stop, look and take pictures of the beautiful bridal party. The part I appreciated most was that the few guests who did make the trip really knew the couple well and wanted to be there. The meaningful conversations, funny stories, and endless glasses of wine made this fariy-tale wedding one we will not forgot.

When I was not assisting with wedding plans my time was spent taking in the essence of Italian food relishing in the abundance of fresh, simple and truly delightful offerings. I wandered the streets popping my head into any little market I could find. I was in awe at the assortment of meats, cheeses and breads that were so readily available. I stopped often at little coffee shops to sample the sweet elixir of espresso and take in the city views. I think some of the best coffee in the world can be found in Italy.

Some of my favorite food memories are the simplest. The classic long pizza boards by the Trevi Fountain with shredded zucchini and cheese. The creamy risottos with a rich earthy black truffles. Gnocchi that melts in your mouth like butter and crispy seared duck breast with a roasted orange pepper sauce and balsamic vinegar. The presentation is as easy as it  ever could be. My caprese salad came to the table with a ball a fresh mozzarella, a few basil leaves and some sliced tomatoes. It just goes to show when food is done right it needs nothing but a plate. Italy is a food heaven!

Part 3: Rethink the way food is served

Lastly, the presentation of a dish does count. Think about how you can show the same item in a unique way. Instead of spooning sauce over vegetables, pour some onto the serving dish and artfully arrange the vegetables on top. Try drizzling some nice balsamic vinegar or extra virgin olive oil just around the edged of the plate. A small portion of beef or chicken looks larger when sliced into thin strips and fanned over a bed of colorful veggies and rice.

For a twist on traditional side-by-side plating, stack the components of your dish vertically. Arrange asparagus into a teepee or place your chicken breast on top of wilted spinach and rice. There are books devoted to giving food height. If you are really into learning more about this skill I recommend the book Stacks: The Art of Vertical Food by Deborah Fabricant.

I love fun dishes almost as much as I love food itself. When it comes to dishes I think that food always looks great on a classic white plate. Here the food is allowed to be the star. It is not competing with other colors or patterns that may distract the eye. Sometimes it is nice to incorporate small splashes of color to brighten up the table for a party. Buy or borrow dishes from a friend in a variety of shapes and colors. The same soup looks dramatically different in a small Asian ceramic cup and an oversized, shallow white bowl. Try serving dessert in a martini glass or soup as an appetizer in a shot glass. The possibilities here are endless so let your imagination go to work. On a side note be cautious of dish buying it can be an expensive habit. You don't need a full set of everything. I love stores like Home Goods, Marshals and TJ max for odds and ends. I can always find something that works well with other pieces also check out garage sales and thrift stores for unique finds.

Lastly, remember hot food should be hot and cold food should be cold. If need be warm your dinner plates slightly in the oven and keep your salad plates in the refrigerator. Your guest will be eating the food after they appreciate its beauty so don’t get to caught up in perfecting every detail, keep it simple. Above all, have fun and use your imagination you never know masterpiece is waiting to be created.

Part 2: Go Natural with Garnishes

Often times I find that people think garnishing is all there is to plate presentation. Garnishing is a nice decorative feature but it is a small part of the whole concept. The key to selecting a garnish is picking one that will improve the dish. Garnishes add color and continue a theme, such as a brightly colored orchid on top of passion fruit crème brule, chives on top of a baked potato, or toasted nuts enhance a dish’s flavor. These all add visual, color and flavor notes the compliment the main item.

Spears of lightly cooked asparagus, slices of sweet starfruit, or small fans of fruits such as strawberries and vegetables like cucumber, pineapple, citrus, or kiwi bring elegance and nutrients to any plate. A fresh vegetable salad with carrot curls simply made with vegetable peeler or fresh chopped herbs sprinkled around the plate add flavor and color that can instantly perk up a dish. An entrée’s sauce also makes a delicious garnish. Swirl it around or drizzle it on top of the plate for interest. If a recipe includes an herb like rosemary or oregano feel free to add a small sprig of the same herb to the side of the plate. This addition of green adds nice color and is visually appealing. Be sure to keep it small so it does not overpower the main ingredients. Remember the garnish is a flavor cue not the main attraction so keep it simple.

Part 1: Mix Shapes, Colors and Textures

The most basic element of food presentation starts with color. Food is naturally beautiful. I love going to the grocery store and seeing all the different varieties of products that are available. Walking into the produce section for me is like an painter looking at their pallet of colors. My canvas just happens to be a white dinner plate.

Have you ever really looked at your foods? Do you ever notice the variety of patterns and textures that show up? The way that lettuce opens up is just like that of a flower. The seeds in a pomegranate are like little red jewels bursting with flavor. The perfect circle of little black seeds that surround the white center of a bright green kiwi is art. The next time you are at the store take a moment and really look at the foods nature has created for us. Think about combining foods with different shapes, colors and textures on the same plate. Try cutting fruits and vegetables into strips, rings, triangles, and cubes or use a diagonal cut. Add a splash of color, contrasting texture, and flavor by sprinkling a few toasted sesame seeds, almonds or crispy bacon over cooked vegetables. If your plate will contain multiple elements, use an odd number rather than an even number; three stuffed cherry tomatoes will always present better then four. For ultimate color enhancement when cooking vegetables use techniques like steaming, stir-frying, and grilling to keep colors bright and textures firm this will also assist in retaining the most nutrients. 

Give Your Meal Visual Appeal

Does everything you cook look beautiful? This is one of the most common questions I am asked while working. Having a unique career of being a Food Stylist I am usually asked many unique food questions. The answer is yes, when I cook everything dose look beautiful. For photo purposes things are sometimes prepared a bit differently and cooked with extra care. At home I don't stop doing what I am naturally good at. It is an art to make food speak to your eyes. However, many of this skills are very simple and can be used everyday to make your meals special.

The way food looks on the plate is the most commonly ignored facet of cooking at home. Too often, other considerations such as time, money, and food allergies push presentation out of mind. Since most children and their families eat their main meals at home, attractive food presentation is just as important at home as it is in a restaurant.

A dish that looks good is more likely to be eaten. Meals that tempt the eyes also tempt the taste buds. People instinctively reject bruised apples and browned bananas, and recognize well-marbled beef and perfectly ripe produce. Prepared dishes work in the same manner. 

Whether you’re entertaining, preparing a special meal or jazzing up an old favorite, these food presentation tips will set your dishes apart from the crowd. Your family and friends will wonder why suddenly the ordinary meals sparkle with something new. I will share some of these easy tips in this next small series of posts to get you started. Check back often and see how fun it can be. 

Trattoria Tosca

After a long week shooting a healthy living cookbook it was finally time for me to relax. I believe firmly that one must play as hard as they work. That night I would indulge in a few of my favorites, red wine and Italian food.

It was 7pm this past Saturday and we diced to go to Trattoria Tosca in the charming Linden hills neighborhood. This Italian food gem sits right next to the Turtle Bread Company. They are both run under the same operation. This explains the delightful sourdough olive herb bread with rosemary butter that was brought to our table as we sat down. We easily made reservations that afternoon and while arriving a bit early we were promptly seated.

The wine list featured mostly medium price Italian labels that paired would with food. However, being that this was an evening of celebration for me. I chose to bring a bottle of wine from my private collection. With the $15 corkage fee I was thrilled to have the server open my 1999 Nappy Valley Cabernet Sauvignon from Raymond Estates.

The food at Tosca was refreshing, not your normal Italian fare of lasagna, pizza and tiramisu. It was well thought out with rich, clean and pure flavors. The menu offerings change daily so you know it is fresh and you can always expect something new. I am not usually one to order sea scallops. I guess I have had them too many times when they are overcooked and poorly seasoned. My friend insisted we try them and so they were ordered as our antipasti. I was pleasantly surprised with the scallops. Served with a creamy, rich and savory Parmesan polenta I would have eaten by the spoonfuls if they let me. The bright green, sweet wild spring onions called ramps were a unique addition to add color flavor and marry the textures. The caramelized scallop was perfectly cooked fork tender it melted in my mouth like butter from the sea.

For our main course we chose the duck breast and rack of lamb with a side of the gnocchi, all were exquisite. The duck had crispy skin and succulent meat. It was served with fragrant foie gras potato puree with roasted onions, wild field mushrooms and a hint of rosemary. This intense dish was full of deep earthy flavors that hold the essence of comfort food. The rack of lamb was served with the same polenta as the scallop and although I don’t like eating the same item twice this was so good I was happy to make an exception. It did complement the savory tender lamb lollipops that sat upon it. The somewhat crunchy English peas with roasted garlic cloves were a sweet, colorful addition making this dish not only pleasing to the eye but to the pallet as well. I like to think that I am a bit of a gnocchi connoisseur. If it is on the menu I usually must try it. These little morsels rival some of the best. The thing love about gnocchi it that is so pure so simple. These light potato dumplings were beautifully caramelized with just a hint of fresh sage, a light brown butter and intense grana padano cheese they melted in my mouth with pure bliss.

At this point in our culinary adventure we were well-satisfied food wise. The only odd note we were noticing was that the service although friendly, and knowledgeable about the menu seemed to be a disgrace. They were serving fine plates of food but forgetting courses, as our gnocchi should have come with our entrees and it was failed to be ordered and came late. The runners were never sure who was to received which dish and after awhile the apologies from the near by tables seemed to be a common song all the servers sang.

For dessert we decided on some something light the gelato sampler intrigued us both with its unique flavor offerings. The Madagascar bourbon, vanilla bean, balsamic and chocolate gelatos were served with tiny buttery thyme shortbread cookies. The gelato was well made with a creamy texture.  For me the flavors were a bit of a disappointment. They all seemed very similar. I had a hard time differentiating between all but the chocolate and even that lacked a bit of luster.

Overall, the food was a delightful change from the usual Italian fare. Simple, rich well prepare dishes plated with elegance brought comfort and celebration together. Don’t expect too much from your wait staff. A friendly smile is nice but will not make up for all the little errors. If the restaurant is full that means it will be quite loud in dining area. For a more private experience request the table in the front room with views of the kitchen or one of the tables by the widow. They also have patio seating available when then weather is nice with view of the park.

Trattoria Tosca


3415 W. 44th St.,

Minneapolis
612-924-1900


trattoriatosca.com


Open 5 p.m. to 9 p.m. Sunday through Thursday

 5 p.m. to 10 p.m. Friday and Sat.

Entrée $15-$25

Dessert $6-$9

Menu changes daily

Alessi Lunch & Learn at the Walker

For those of you who love the latest and greatest in kitchen fashion and tools check out this event at the Walker Art Center. Paolo Cravedi, Managing Director of Alessi USA, will present a special talk focusing on Alessi's collaboration with female designers including Zaha Hadid, matali crasset, and Kristiina Lassus.

• Meet Diane O'Donnel, Alessi USA Museum Sales Manager
• Enjoy a boxed lunch by Wolfgang Puck Catering
• Receive a discount coupon for $15 off your Alessi purchase
• Take home a special gift, courtesy of Alessi

Limited Reservations - $15 ($13.50 Walker members)
RSVP by April 14
Call 612-375-7585 

To see some of the Alessi products click here!