The KaiKai Book

How to quickly make flowers from vegetables, decorating dishes.

Salad decoration tutorial. 5 Easy Ideas Food Art

Today we are using different plating techniques to plate up a dish inspired by the poem Mushrooms by Sylvia Plath. In the dish I used three types of mushrooms cooked three different ways. I cooked the Cremini mushrooms in cream sauce with white wine, the Oyster mushrooms were sautéed with some garlic and didn't cook the Enoki mushrooms but instead left them raw, wrapping them in chive and giving them a nice coat of olive oil and sea salt. The "moss," is made using home made bread crumbs that have been blitzed then mixed with a spinach puree then dehydrated to give them crunch. I also made some parmesan tuiles (super easy to make). The cream aspect of the dish is burrata cream mixed with lemon zest, thyme and salt. If you can't buy this it is traditionally made using pieces of fior di latte and 45% cream or at least that's how I learned to make it in Italy. I garnished with some micro arugula for the pepperiness.

Alinea is a three-Michelin-starred restaurant in Chicago that serves up unique dishes to diners. For dessert, they offer items like edible helium balloons and an edible work of art that the chefs paint on your table. Here's a look at what you can expect from the "Paint" dessert at the best restaurant in America.