Creative Cuisine by Kim Joyner

Creative Cuisine

Issue No. 1 May 2015

Cooking with Woodford County

Locally Grown, Locally Known

The perfect plate Travel the World Mapping the Menu

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Contents

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Contributors/Letter from Editors

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Tasting the Local World

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Mapping the Menu

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Locally Grown, Locally Known

.... The Perfect Plate 2

Contributors Allie Hernandez

Born in Pennsylvania but moved to Kentucky when she was 3. She lost her arm in a terrible accident when she was 5. Allie is invovled in Color Guard at Woodford County High School and volunteers at the local Humane Society.

Welsy Discua

Welsy was born in Honduras and moved to Kentucky when she was 8 years old. Welsy enjoys learning and understanding different cultures.

George Stanley

George Stanely is a sophomore at Woodford County High School. He is involved in the boys soccer team and the band. He is also invovled in the Spanish Club and Beta Club.

Sophie Adams

Sophie has lived in Midway Kentucky her whole life. She plays volleyball for Woodford County High School and Frankfort Elite Volleyball Assosication. She is also invoved in FCA club.

Letter From The Editors Dear Readers, We have assembled Creative Cuisine to provide you with a magazine that will not only be entertaining but Inspiring. From local foods, exotic dishes, and the best resteraunts in town we hope to motivate you to explore Woodford County and the foods it has too offer. Enjoy, Creative Cuisine Staff

Traveling the World with Local Flavors By: Welsy Discua

ost of us dream of traveling the world and exploring new cultures. We dream of going to the ancient capital of the Khmer Empire and experiencing its historic value or dream of going to the the monument of love, Taj Mahal to get in touch with our inner self. We also dream of going to Italy and tasting the finest pastas in the world, or going to South Korea and eat their famous kimchi.

“In our small town of Versailles, we might not experience the diversity of world cultures, but we still have access to some restaurants that do provide foreign flavors.”

Sadly, the reality of our lives is that we either don’t have the money or the time to travel the world. Therefore, we never get to experience the pleasure of a foreign land. However, this statement is not entirely true, for there are numerous diverse restaurants in Kentucky. These restaurants provide a cultural outlet for adventurous, enthusiastic, food lovers. In our small town of Versailles, we might not experience the diversity of world cultures,but we still have access to some restaurants that do provide foreign flavors. Most residents of Versailles know that our

nearby city of Lexington has many authentic restaurants from the Middle East, Latin America, and East Asia that provide the rich culture of each country. The taste of Latin America can be explored in restaurants such as El Salvadors’ Pupuseria, Mi Pequeña Hacienda, and La Isla Del Encanto Restaurant. These restaurants offer the unique taste of the expansive and diverse Latin America which range from country to country. Similarly, the restaurants such as Airigang Garden-Korean BBQ, Yamamoto and Sakura provide the residents of Lexington, and nearby cities with the exquisite flavor of the oriental east. The Middle East countries, that sadly we cannot safely visit during this hard times, can be explored with the unique and aromatic flavor of the Oasis Mediterranean, and the Sahara Mediterranean Cuisine restaurant. We can also enjoy the exotic taste of India in the Taj India Restaurant, and the Indian Garden Restaurant. As mentioned before, our restrictive modern lives can cause a huge problem for us to travel and explore different cultures, but going out and trying foreign food from distaned lands can deliver the flavor of the world. Therefore, as residents of this divine world we must become more inform about each other and about the unique cultures that each of us have. We should also try to experience those unique cultures of our friends, and family members either by the food or by actually traveling to that specific destination.

The famous popusas served at Sabor Latino. Picture taken by Welsy Discua

Down to Central America:

I journeyed to several exotic restaurants with the hope of finding a way to convince my audience of their splendor. One of the first restaurants I went to was El Salvadorsâ&#x20AC;&#x2122; Pupuseria. This place had a wonderful atmosphere, and the employees were friendly. The food that I decided to try was pupusas, simply because El Salvador is famous for the pupusas they make. Pupusas is a traditional dish from both El Salvador and Honduras, which consist of a hand made tortilla filled with a soft cheese called Quesillo, cooked pork meat and fried beans. I also ordered a drink of passion fruit. While I was waiting for the food I decided to ask the waitress about the other food they offered. She answered me, with a friendly smile, that they offered a variety of dishes from Central America. Those dishes include traditional meals from Central America: Latin Steak, chicken with plantain chips, a variety of tacos and many others.

She also said that most of the clients came to the restaurant mainly to enjoy their famous pupusas. I proceeded to ask her if the ingredients for the recipes were difficult to obtain since the food served is from different countries. She answered that sometimes the ingredients were difficult to obtain, because they had to be exported from Central America, but most of them could be easily obtain from nearby stores. I thanked her for the mini interview and she brought me a refreshing passion fruit drink which was a wonderful option to enjoy during a hot, sunny day. Later on, the lady came with a bowl of sliced lettuce and another bowl of red sauce. She left the ingredients on the table and came back with a plate of pupusas. The warm pupusas were delicious and it definitely transported me to my life in my home country, Honduras, and the memories of me and my family going out to eat at a local Pupuseria restaurant near the park. It was a wonderful experience to enjoy this in a restaurant here in Kentucky.

Across the world to India:

In a place between Gribbin Dr and Richmond Rd stands a restaurant by the name of Taj Indian Restaurant. When you enter the unique styled restaurant you will be transported to a different world. The inside of the restaurant is classy and unique. On one of the walls there was a

huge carving of an exotic bridge full of embellishments. On the other walls there is some paintings of Indian life and elements that are unique to the subcontinent of India. A middle aged women greeted me when I entered the restaurant, and told me to pick a table to sit. Afterwards she brought us two glasses filled with water. When she left, I went to the lunch buffet in the back of the restaurant. There were so many options to pick from, but I decided to get a chicken tandoori with a red sauce on top of it. I also got a type of white rice with chicken curry and bread pakoda. The food was delicious especially the tender chicken. The chicken had a familiar taste that reminded me of barbecue chicken. When I was about done with my food I asked the owner if I could interview her, and she kindly accepted. The following is my interview: CC: What authentic Indian food do you recommend? Owner: The vegetarian food we have here is good. So I recommend that if you

want to get the Authentic Indian feel you should get our chicken vegetable soup, and our spinach curry. CC:What food sells the best? Why do you think it sells the best? Owner: People like the chicken mixed with vegetables the most. I think it is because most people are familiar with the chicken. CC: How do you advertise the restaurant to the public? Owner: Through the word of the mouth because people come here and like the food then they tell their friends and family members about our restaurant. We also have newspaper articles about our restaurant. Also, some people come because they have coupons or they see us in T.V commercials. CC: How difficult is it to get the ingredients? Owner: It used to be difficult at first but now there is a lot of Indian stores nearby so we get most of our ingredients from those stores, we also find some ingredients in stores like Walmart. We also use some American ingredients in our recipes, so the its not too difficult to get the ingredients. After the interview I left with a satisfied stomach and with new knowledge about Indian food. Therefore, I encourage food lovers to go out, and visit the restaurant and enjoy the exquisite flavor of Indian Cuisine. Remember you will never know what new knowledge awaits you when discovering a new culture.

To the Oriental East:

The next location my journey took me to was a Korean restaurant called Arirang Garden-Korean BBQ. As I entered the restaurant the strong smell of spicy ingredients filled the air. A young lady came out of the kitchen and greeted us to our table. While we were sitting on the table the young lady brought us the menu. On the menu there were a

A Korean meal at the Garden-Korean BBQ. Picture by Welsy Discua of foods most of them were spicy, with seafood and herbs. I was confused on what to get, but I finally decided to get Dolsot Bop, while my family decided to get Korean beef with rice. A little after the waitress brought us our drinks and some side dishes. The side dishes included cubed rice kimchi, cabbage kimchi, sautéed sea plant, and bean sprout. As she was ready to leave, I introduced myself to her and asked her if I could have an interview with the owner. The following was my interview with her. CC:What Authentic Korean food do you recommend? Owner: The majority of our clients order the BBQ beef, so I recommend it. CC: How difficult is to get the ingredients? Owner: No, not difficult at all. The ingredients can be easily found everywhere. CC: How do you advertise the restaurant? Owner: We’ve been in business for a very long time, so people know to come here for Korean food. We also have a Facebook page and our own website.

After my interview was done, the waitress gave us our food. The food came in a Korean stone bowl called Dolsot. The food I ordered had a very unique smell and a foreign taste, but the food was delicious, each bite that I had was different from the last one. Also the way the beef was cooked was different from the usual American style of cooking beef, the beef had a tender and juicy taste. I enjoyed each bite of my food as well as the side dishes. This was the last restaurant I went to as I concluded my journey.

Final Thoughts:

During my week of traveling to different restaurants, I discovered more about each, individual culture, and the people who make the culture. Some of the restaurants that I went to were like gemstones hidden to the general public. The restaurants were difficult to find, but when you found them each restaurant was unique and had a lot to offer. Traveling the world with local flavors was a unique experience, and I recommend everyone to do it because “Food is a central activity of mankind and one of the single most significant trademarks of a culture (Mark

Mapping the Menu By Sophie Adams

Woodford County’s population is about 25,275. Within our community, we have a variety of different restaurants that the community has grown around, and also we have an ongoing growth of new restaurants. Woodford County is a beautiful community with beautiful minds that have aided with the growth of our community. These brilliant minds have opened welcoming restaurants that are famous within our county, and even popular in surrounding counties. Now, let’s start from the beginning. Holly Hill Inn, this charming restaurant is the heart of the bluegrass, located in Midway. The Inn was built in 1845 and serves as an exquisite restaurant for brunch, a history class. Cordelia Adams, mother of 4 who lives in Midway and got married at Holy Hill, seemed to be captured by the Inn. “As soon as I laid my eyes on the Inn, I knew that I had to get married there. The Inn also convinced me to continue my life and raising my family in Midway, the Inn is a fabulous place!” says Adams. There physiosophy is simple, according to their website, hollyhillinn.com, “Good food using the freshest ingredients and available,

and served by a knowledgeable and caring staff. We are dedicated to preserving local agriculture, and use as much locally grown meat and produce as we can.” This beautiful Inn is known for the brunch that chef and owner Ouita Michel serves. This local restaurant serves only but the best ingredients, including: self grown fruits and vegetables and Kentucky Proud ingredients. Holly Hill Inn has a rich historical background. Holly Hill Inn has been in business since 1979 and is still popular today. The Inn was built by a man named Issac Parish, a local farm owner. The Parrish’s were known for their warming hospitality and their loving environment and home. The Inn as given to the Michel’s, the current owners now, in 2000s and still carry on the tradition today. Keeping in Midway, Darlin Jeans is well known restaurant that brings in customers. Darlin Jeans is known for their apple cobbler, which is very popular within Woodford County and even surrounding counties. Darlin Jeans is kid-friendly, has live music, has outdoor

seating, and really brings together the feel of the small town of Midway. Darlin Jeans is also known for their excellent service. Getting reviews on Urbanspoon. com that say, “Wonderful breakfast and even wonderful service,” so having a date night, or treating the family, Darlin Jeans will impress. Darlin Jeans’ neighbor is The Gray Goose, which is quite a popular place in Midway. Located downtown, The Gray Goose brings in a lot of travelers from visiting states and counties. The Gray Goose has brought in a new breakfast menu, has a relaxed lunch, and a semi-formal dinner that many people seem to love. The price range is inexpensive for the quality of the food. If you’re having lunch at the Gray Goose, their pizzas are a favorite, ranging from $10.00 to $17.00. So, if you ever find yourself in the historic town of Midway, many citizens recommend these restaurants. Traveling to Versailles, Wallace Station has a promising

Downtown Midway, stores showing:(left to right) Kenny Did, Le Marche, Equestrian Proper

lunch menu. Owned by Ouita Michel, the same owner of Holly Hill Inn, Wallace Station is also a very popular stop for traveling visitors. Wallace Station has been featured on the ever so popular TV show that airs on The Food Network, Diners, Drive-Ins, and Dives. The host of triple D, Guy Fieri, gave Wallace Station a very kind review saying, “One of the best sandwiches I’ve ever had,” having the Famous Big Brown Burger. Wallace Station is known for their homemade bread that everyone seems to notice and changes their perspective

the art of sandwich making. Their world famous Big Brown Burger seemed to blow Fieri off his feet, along with many customers that seem enjoy Wallace Station. Within Versailles, Mi Peublito’s is very popular among the locals. Many high school students go to “Mi Pub’s” to enjoy a Mexican meal and to socialize with their friends. Many students have said that they don’t even have to look at the menu when they are ready to order. Their famous Chef Special is high on the list of favorite foods on the menu. Josh Whitehead, senior at Woodford and patron of Mi Pub’s, explained, “Mi Pub’s is something that I look forward to at the end of the school day. The servers know me by my first name! I can always count on the Mi Pub’s to make my day especially better.” Napa Prime is one of the newest additions to Versailles. Napa Rime opened in the summer of 2014, and many have enjoyed the resturant. Locally owned and operated, Napa has been popular amongst the community. Chris Gambrell, sophomore at Woodford, says, “I was surprised with the great quality of the food and the great atmosphere the restaurant provides.” Many seem to agree because it is a very popular place for sporting events, such as University of Kentucky basketball games. Napa Prime also serves a considerable amount of wines that seems to please the community.

Melissa’s Cottage Cafe has an extravagant menu that anyone will fall in love with. Being vegan and kid friendly, has outdoor seating, and a home-like feel, Melissa’s is an appealing restaurant to many. Many students seem to enjoy the atmosphere of the restaurant, Holly Couch, junior at Woodford, was an employee at Melissa’s. Couch said, “I really enjoyed working at Melissa’s, everyone was so nice and it didn’t even seem like I was working. Sadly, I am not an employee anymore, hopefully I can join the Melissa’s team again.” Melissa’s if an affordable cafe that hosts a lot of citizens everyday. The service there is wonderful, with having a waiter or waitress with a smile on their

face. Melissa’s is a casual cafe that serves breakfast, brunch, lunch, and dinner, hopefully you can find yourself downtown Versailles and enjoy Melissa’s. Also, Addie’s Restaurant or known as The Woodford Inn, opened in 2008. The Inn is still used as a bed and breakfast, and many seem to enjoy their food and company. Addie’s is an affordable restaurant that will impress anyone who enjoys a good meal. Having a different special every day, but closed Sunday, Addie’s has Mexican Monday, Open-Face Roast Beef on Tuesday, Specialty Pizza and Live Music on Wednesday, Chicken Fried Chicken on Thursday, Seafood and Live Music on Friday, and Chef’s Special on Saturday. Receiving reviews of, “Great place for special events,” and, “I love the live music, and the food as well,” Addie’s is a great place to enjoy a spectacular meal and

“Addie’s is an affordable restaurant that will impress anyone who enjoys a good meal.”

entertaining music for the whole family. If you ever find yourself in Woodford County, be sure to check out these excellent restaurants, they will definitely impress.

Downtown Versailles, Main Street, the Twilight Festival

Locally Grown, Locally Known

By Allie Hernandez You hear people talking about eating “clean” and “organic” but where can you get food like that in town? Although many people in Woodford County may not know about the foods here , there are many exciting and delicious products! In Woodford County there are a variety of locally grown food resources. Delicious food products, that help the environment and your community. They have many benefits to not only to your home and family, but also to your county and community. There are many people asking “What is organic food?”.This refers to the way the farmers grow and produce their produce .There are many specific requirements needed for the produce to be qualified as organic. It must be grown in safe soil , and can’t have any modification on the produce that could not happen in nature. Also, they are not allowed to use synthetic pesticides, Gmos, and many other harmful substances. This is harder for larger farms to achieve but the local farmers, like the ones in Woodford county almost always produce a clean safer produce to consume. Buying locally grown foods help support the local economy, and especially local farmers. An organization here in Kentucky that

supports local foods all over the state is called: Kentucky Proud Products. The food itself also has many healthy qualities such as being fresher, healthier, and tastier. The increased profits benefit the community by supporting the local economy and environment. Here in Woodford County we have many local farmers that sell great produce. We offer a wide variety of fruits, vegetables, and meats that offer a health, safe, and delicious way to help your community.

Locally Grown food is full of flavor It is important that food it is grown and is in season. This insures that your food has more flavor. Crops are picked at the peak of freshness and are delivered to households in your communities quickly. Also, your food has more nutrients, there is less time between harvest and your table. This increases the nutrient value in your foods which adds to the flavor of your food. When you buy food from outside producers they tend to be much older and not as fresh. Dr.Adrian Franke, at the Cancer Researcher Center of Hawaii Study found that fruits and vegetables locally grown, like mangoes and the

local Kaâ&#x20AC;&#x2122;u oranges contained 117% more vitamin C than imported mangoes. As well as the flavonoid levels in local Kaâ&#x20AC;&#x2122;u oranges are 150% higher than imported oranges. Produce that is picked when it is at the peak of ripeness have a shorter post harvest life and are more susceptible to bruising . In order for out of state growers to transport the produce to other countries they must harvest their produce as soon as it reaches physically maturity. Local farmers are able to sell their produce within a day or two after harvesting , which gives you access to riper foods. not only is Fruit grown locally healthier, but so is our meat. Organically raised animals are not given antibiotics , growth hormones or fed animal byproducts. In a 2009 study comparing both types found that grass-fed beef had lower total saturated fat and mono-unsaturated fat. Also, it contained more heart healthy omega-3 fatty acids and higher levels of a plethora of different vitamins. When you buy and consume local products you reduce the chances of consuming artificial hormones and other harmful chemicals.

Local Foods are Healthier for you The produce is grown locally tends to be safer than out of state produce. The larger factory farms tend to be more aggressive

when growing their food. Dousing their food with chemicals in order to have a faster and larger growing product. Although the smaller, organic farms here in Woodford County do use pesticides on their produce, in order to keep our food safe. These farms tend to produce their products with more care giving you a healthier product to eat. Also when you buy animal products that are from free range and pasture raised animals you reduce the risk of bacterial contamination. A 2007 study found that free range chickens had about half of the prevalence of salmonella than conventional farms. Also when you buy grass-fed feed that the risk of E. coli was also greatly reduced. Organic Locally Grown Foods are GMOfree. Genetically Modified Organisms (GMOs) are foods or plants that the DNA it has been altered in way that are not natural in nature or in crossbreeding. When you buy organic products that are locally produced you get a safer healthier product.

Local Food Supports your Local Economy and Environment Money that is spent on the organic food products goes back into your local economy. This money is reinvested within the community which supports local businesses in your community. Also, locally grown food benefits the environment. Purchasing the locally grown foods helps to maintain farmland and open space in your community. When

the open green land is for farming,

the land wonâ&#x20AC;&#x2122;t be developed .Also when purchasing food that is closer to home you eliminate the need to ship in food from thousands of out of state producers.

Locally Grown Food Promotes a Safer Food Supply When you purchase foods from outside providers there are more steps between you and your food. When your food has been shipped in from other countries it is questionable as to where and what your food has been doing. When purchasing locally foods you can insure a safer food supply. Also you can ask your local farmers about the methods that they use to produce their product. Food grown within your community and that is certified organic are free of bad chemicals and full of flavor.

Locally Grown foods Create a sense of community Knowing where and who your foods come from creates a sense of community in Woodford County between you and the producers. When you ask your grower about how they grow their products you can develop a relationship with

them. Who may be your neighbors, or coworkers that you can develop relationships between you and your growers as well as knowing more about your food and where it comes from. Although many people may settle for just buying regular organic food at your grocery store there is actually an easy way for you to get access to locally grown foods in Woodford. There is an organization all throughout Kentucky, called Kentucky Proud. They help bring locally grown foods into your home. Kentucky Proud is an organization that supports local farmers all over Kentucky. They collaborate with local growers and their product to help increase the sales of locally and organic foods. Just by using a simple Kentucky Proud logo sticker , this helps give local farmers that were previously unknown a way to sell there product. They also offer many benefits to their members who sell their product under

Photo from Boyd Orchards Website

the Kentucky Proud name. Benefits like, Marketing Assistance, promotional materials, and access to selling their food to local grocery stores. The best part of being part of the Kentucky proud team is that joining is free.

your kids play, and talk with the growers about recipes all while support your community.

If you need more than fruits and sweets to try you can always go out to the local farmers market in Woodford County. EvThere are many Kentucky Proud Proery year during the spring and summer ducers that are here in Woodford Coun- season Woodford county offers a wide ty. There are a wide variety of producers variety of food products to its citizens. like , Ash Creek Farm, Country Rock Held in Downtown Versailles and a variSorghum, and Daneli farm. One of the ety of other locations it brings fresh local more better known producers is Boyds food to you, Orchards. along with some KenBoyds Orchard is a popular place here tucky proud supported products. in Woodford County. A popular spot So if you want to support your locally founded by Terry and Susie Boyd , who grown food here in Woodford County, while indulging in some delicious foods, then come from a fifth generation of growgo and visit some of these places. Locally ers. There store offers many different grown foods in Woodford county will offer products from a variety of different apples, apple cider, strawberries and many ma and support your community by purchasing your organic food products this other fruits. They also offer more decaspring! dent treats like apple pies, jellies, jams, doughnuts and more. Not only do they Sources: offer many different food products in chtahr.hawaii.edu their cafe, they also have a playground enviroment.about.com for children offering many different activ- helpguide.org ities for your children. They make getting woodford.ca.uky.edu access to locally grown foods not only boydorchards.com greenenviromentnews.com easy but also fun. While you are buysustaniabletable.org ing these nutritious treats, you can let Localfoods.about.com

The Perfect Plate By: George Stanley

Imagine the picture of a crunchy white chocolate macadamia nut topping off a cloud of creamy whipped cream upon a tall slice of cheesecake. Doesn’t that sound good? You now want to have one for yourself. But why would you want one? You don’t even know what it tastes like yet. You want it because your great imagination pictured it to be amazing. Food presentation is just as important as how the food tastes. No matter how you slice it, food presentation is vital for the full enjoyment and blessing of eating. The Aesthetics of Food First of all, we need to understand the aesthetics of food presentation. Your eyes are the first thing that has contact with food. When you see a good looking, appealing platter, you will imagine it will taste appetizing. Your sight is one of the most important parts in enjoying the art of food. The quality of food is judged by the way it is being observed. Badly present-

ed foods destroys appetites and may cause repulsion. A perfect plate does not need to necessarily require too much hard work. Simple guidelines can be used effectively for any plate. Color is a great way to express the various good qualities of food products. For example in a school cafeteria, you may remember looking at monotone colored food on a plate, cheaply and poorly made dish that you never would find appetizing at a restaurant. This creates the feeling of displeasure and rejection.You wouldn’t want to eat the plate. Color may be the most vital part in eye appeal, it has the customer craving for that food. In contrast in a restaurant, you have become accustomed to an attractively displayed plate of food, with a variety of color, textures, and presentation. Restaurants often put photos of the dishes in the menus, commercials and the special’s marketing board at the front door, to tempt you immediately with a beautiful plate of food.

An Interview With Chefs We interviewed chef John Foster from Sullivan University, a private school in Louisville, Kentucky and we asked him about the importance of food presentation. What we were told changed our perspective of food itself. Chef John Foster was a chef for 9 years at Sullivan University, and has cooked 34 years as a chef. To him, creating the perfect plate involves three main areas of presentation of the food: color, texture, and flavor. He says that the customer, whether it is your family at home, a high school gathering, friends for lunch, or eating This is a plate of crab cake demonstrating the aesthetics of out at a restaurant, you should good food presentation. It contains eye appeal, use of bright colors, and an attractice use of material. cook to the best of you and never lose quality in your food. This is important to food This is a platter of food demonstrating the vision aesthetics of presentation because it affects proper food presenation. the quality of the presentaHe also said that you need good, tion. John Foster expressed solid knife cuts. This is very imthe value of food presentation portant because this corresponds by claiming, â&#x20AC;&#x153;People eat with with the vision of eating the food. their eyesâ&#x20AC;?. We asked him the The proper cutting techniques techniques chefs use to make must be followed for consistena dish look good and he cy and a pleasant appearance. walked us through every sinThere are many different types gle important point to create a of knife cutting techniques, and flawless, outstanding dish. chefs are taught how to use the He claims that you needproper choice for ed a natural selection of food and that a couple small healthy touches is never a bad thing.

Caption

best presentation. For example, you would not want a huge stalk of broccoli with stems, leaves, and flowerettes overwhelming the plate. Instead, uniformed cuts of broccoli pieces which will be cooked similarly because they are the same shape and size, result in a higher quality product. Quality of the food is also not to turn your head away to in creating a delicious plate of food. Seasoning and garnishes along with small touches are what makes each dish different than another. When creating a dish he said you would want to present especially the very best aspects of the food. These are some important factors to keep in mind when cooking according to Chef John Foster.

But, one person’s perspective is not enough.We talked to another chef by the name of Chef Mike Carter. His position is a supervisor at Central Baptist Hospital. He is special because he has to deal with cooking for different groups of people at the same time. Chef Carter has been cooking professionally for twenty five years. He is interested in food because he says that there is not a lot of repetition, something new always shows up when cooking for someone. Chef Carter also agrees that your eyes catch things first and it is very important to show the foods capabilities to its best level.

He states, “If you wouldn’t want to eat it yourself, then you should not serve it.” When we asked him what techniques he uses to design good looking and tasting food, the first thing he mentioned was having a good garnish. Garnishing is to decorate or essemblish something (especially used in food). It gives minor details that add small but effective touches in cooking.

He also acknowledged the cooking methods used to create the dish. To him use of lots of eye appeal such as color and texture is also important in making foodstuffs. Chef Carter helped us further understand the concepts of food presentation.

Fundamentals of Plating

According to Gisslenâ&#x20AC;&#x2122;s book, other important aspects of food preAccording to one of most well sentation are proper portions, arknown books on the art of cookrangement of the food, and using ing, Professional Cooking by Wayne proper temperature. Gisslen, there are four elements in Portioning means providing the good plating. The four elements are right amount of each food item, and balance, portioning, arrangement, and matching them to the plate. For extemperature. Balancing a plate means ample, you should not place a large giving consideration to color, shape, piece of steak on a small plate, or a texture and flavors. If the colors are small serving of an entree on a very dull or pale, then the consumer asoversized plate. sumes that the flavors will also be dull. Shape is also important, as stated above regarding knife cuts, but also should be considered in presenting different shapes on the plate. A plate with all square-shaped food would not be appealing. Texture is often a personal preference, however, we have come to expect certain textures with specific foods. For example, few enjoy mashed potatoes with a sticky hummus texture, or chunky bits in it, or with the texture of thin, slippery baby food. Even though flavor preferencArrangement of food is a chefâ&#x20AC;&#x2122;s es are individualized, there are some opportunity to be creative and excite flavors that do pair together well, and the customer. Chef John Foster recsome that do not. For example, laommends using different heights for sagna is never garnished with peaappeal, by stacking food together, or nut butter. These two strong flavors using garnishes to create a variety of would compete and be unacceptable heights. to the majority of the consumers. InLastly, there is one basic rule stead, matching a sweet with a sour of food plating all resources supflavor is appealing, a mild flavored port for proper presentation and it item with a spicy item, and who could is proper use of temperature. Hot forget the delicious marriage of salty foods must be served hot, cold foods peanut butter and sweet chocolate? must be served cold. Who has ever So color, shape, texture and fla- liked being served a side dish of a vors are key elements in balancing a cold cooked vegetable or macaroni delicious plate. and cheese, or a melting dish of ice cream?

Hungry?

Pupeseria

Sabor Latino

Salvadorian Restaurant located near Versailles Road Lexington, Ky 40508