Tasting | The Best Looking Plates of 2013
This year marked an array of visually stunning plating from Calgary Chefs, here are CSL’s top picks.
Photography by K&S Media
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.
Photography by K&S Media
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.
Photography by K&S Media.
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
Canadian food.
Photography by K&S Media
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
