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When you have a party catered, the food is delivered with style. Everything seems to pop with flare. But great presentation doesn’t have to be intimidating. Sometimes all you need to know is a few tricks of the trade. Today we’ll meet Rebecca Reiter. She loves food, loves to entertain and loves pretty presentations. Trouble is, she doesn’t know how to put them all together.
Chef Emeril will help her design a new approach to presentation with a few tricks for making and eye-popping Antipasto Platter, a fabulous Fruit and Cheese Board and a sensational Stacked Salad.
TIPS
- Squeeze bottles filled with sauces or flavored oils are a dramatic way to garnish a dish.
- Finish decorating any platter with greenery….non-toxic leaves from your yard or florist, fresh herbs and edible flowers.
- When making a platter, seasonal fruit and vegetables are always your best bet. They look the most beautiful and always taste the best.
- The key to a well-designed platter is small groupings of individual tastes. Vary by color, texture and taste.
Recipes featured on this episode:
Cold Avocado Soup with Cilantro Oil and Crème Fraiche
Fruit and Cheese Platter
Antipasto Platter
Stacked Greek Salad
Checkout the Planet Green Schedule to catch this episode of Emeril Green.
Read more about cooking green:
Get Recession Ready: More Biscuits
Preserving the Harvest: Pickled Beets
One Pot Meals: Tomato Lentil Curry
Recycle Your Thanksgiving Leftovers into Eco-Smart Weekday Lunches
Find Your Dinner at the Farmers' Market: Jerusalem Artichokes with Crispy Prosciutto
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