FOOD PRESENTATION PROJECT Matthew Maguffee

The key to having well presented food, to have food that looks good and tastes exactly what it looks like, is balance, color and proportion (I’m not talking elephant ears on the boardwalk). This meal epitomises that idea: the contrast of the spring colors (red, green, purple), mixed with the beautiful sheen of the asjure sauce on the veal is perfectly balanced. The proportion of this dish is superb. There are enough vegetables to allow you to know you’re not at Montana's (steak house), but rather at a classy establishment.

This dish was eaten by yours truly, at Wolfgang Puck’s Restaurant. It was a perfect combination of soft goat cheese, sweet onions, and fresh, clean cilantro for a little POP. The arrangement of this dish was impeccable as there was a proportional amount of vegetables and color to the white of the cheese, meat, and noodles.

Another of Wolfgang Pucks creation’s is this butternut squash cream soup that made me a believer in the squash. Just looking at it you get a feeling of “Wow”. The orange is nicely complemented by the drizzle of cream. There are not many ways to talk about how a soup presents so I will let the food taste… I mean present itself.

Whoever made this knew what’s up when it came to color. This dish has a nice touch of spring greens and colorful tomatoes, as well as good proportion from plate size to dish size.

This crepe is a beautiful example of how sauce and plating can make a dish. The chocolate contrasts the white plate causing the dish to pop. Also the proportional ratio of main to sauce was perfect. Might I also add I made and plated this dish, so ya it’s perfect.

This oblong piece of meat, is livened up with green chive and white sea salt, along with colorful potatoes and a sauce that lightly complements the entire meal. The plate is square which brings proportion to the dish. The unusual shape of the potatoes and meat also brings a nuance of beauty to this plate.