This year marked an array of visually stunning plating from Calgary Chefs, here are CSL’s top picks.
MARKET Executive Chef Dave Bohati plated this stunner for his Summer 2013 menu: tuna crudo. We love the attention to detail and use of contrasting colours and bold refreshing flavours.
SKY 360 Created by Executive Chef Dustin Schafer of Sky 360 Restaurant and Lounge, this verdant stunner featured seared Ocean Wise striped bass, pickled vegetables and a risotto cake.
KERIWA CAFE At a dinner focusing on Alberta cuisine, Chef Aaron Bear Robe created a plate of bison, sweetgrass, rutabaga, elderberry and parsley root- a truly modern presentation for some of the oldest
MUSE Re-launching the restaurant in early 2013, Chef J.P. Pidherney created a sashimi plate of hamachi with coriander and lime vin, radishes (red and black) red serrano chilis and togarashi; a meeting of garden and sea.
Read more in the Fall 2013 issue of City Style and Living Magazine