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Deconstructing The Plate with Christopher Kostow

Maria Nguyen / September 17, 2014

Deconstructing The Plate is a series that illuminates the artistry behind signature dishes of some of the world’s most notable chefs. We recently made a trip up to St. Helena, CA to chat with Christopher Kostow, chef of the fourth-consecutive three Michelin starred The Restaurant at Meadowood. In this inaugural feature we deconstructed Kostow’s inventive 2-part cucumber dish: Cucumber Seed Risotto and Cucumber Roasted in Madrone; and captured the plating of his Sturgeon Cooked in Sturgeon Fat.

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Historic Recipes with Heston Blumenthal

Melanya Torosyan / August 26, 2014

History can often induce yawning amongst the general public – but it takes a genius, and in this case, a culinary genius like Heston Blumenthal to shed light on the culinary history of Britain in a beautiful, playful, and delicious manner. In his re-release of Historic Heston, an already multi-award winning book that was first released last fall, Blumenthal takes his readers on an adventure through time.

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Feta Cheese Panna Cotta

TAOP Staff / August 20, 2014

Inspired by sculptures and photography, chef Yossi Shitrit of Kitchen Market, Tel Aviv creates this delightful Feta Cheese Panna Cotta dish with red quinoa, cucumber, and yogurt soup. He explains to us he poured the feta cheese mixture into a ring shaped silicone mold to get this striking shape.

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Chubo Knives Giveaway

TAOP Staff / August 18, 2014

If there’s one kitchen tool you should invest in it’s a great knife that’s razor sharp, durable, and well fit for your hand. That’s why we’re giving away one Takeda Stainless Aogami Super Funayuki chef’s knife from Chubo Knives. This knife is hand forged and tempered out of Blue Aogami carbon steel complimented with a rosewood handle made by 3rd generation master blacksmith Shosui Takeda from Okayama, Japan. Enter now, giveaway ends on 08/25/14.

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Plating Tips: Bryce Shuman of Betony

TAOP Staff / August 7, 2014

When we asked chef Bryce Shuman of Betony restaurant what his plating philosophy is he said, “Create one vision. One complete dish. Simplify, simplify, simplify… I find myself trying to take things off the plate to showcase my favorite flavor combinations and preparations.” So, of course, we had know – what are his top 3 tips for plating?

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Betony, NYC

Emily Elyse Miller / August 7, 2014

If you live in NYC or at least have been paying attention to the food scene there, then Betony should be in your restaurant vocabulary. This 57th street beauty is gorgeous on and off the plate. Sure this space (with it’s sky high ceilings and posh details) might seem intimidating but enjoying a meal at Betony will reinvigorate your feelings about fine dining – the best feelings of old New York with the most enjoyable and inventive food.

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