We were nominated for Saveur Magazine's Best Designed Blog. Vote for us now!
Subscribe
Video

The Birth of Sake

Seyine Park / April 24, 2015

The beauty of making saké by hand is an endangered art unknown to most. Enter Toji (Toji-san) Yamamoto, 68-year-old brewmaster at Yoshida Brewery in Japan’s Ishikawa Prefecture, who has dedicated his life to preserving this tradition – a process that requires full, round-the-clock devotion for six whole months. 

read more >
Food

Journey Through the Norwegian Landscape at Maaemo

Seyine Park / April 24, 2015

In old Norse, Maaemo translates to ‘Mother Earth,’ – something the restaurant’s menu strongly reflects and pays homage to. Dedicated to highlighting the Norwegian landscape and its relationship to raw nature, produce, and cultural history, Maaemo sits in Oslo, Norway, offering its patrons a dining experience and menu strictly governed by the seasons and the surrounding earth’s offerings. Head chef Esben Holmboe Bang leads the brilliant team and delivers the purest flavours of Norway.

view gallery >
Food

Food Gallery: Mugaritz

Seyine Park / April 16, 2015

With chef Adoni Luiz Aduriz at its helm, Mugaritz is one of the most adventurous restaurants in the world, offering a menu and dining experience unlike any other. Every year, this two-Michelin starred restaurant closes its doors to the world for a four month period, during which they research and develop an entirely new tasting menu. Just yesterday, April 15th, Mugaritz finally re-opened their doors to its eager patrons.

view gallery >
News

Eating with Our Ears

Seyine Park / April 16, 2015

The muted crunch of a perfectly toasted pastry. The pop and sizzle of fresh meat the moment it hits the pan. Or the fizz of sparkling water as it fills your glass. All these sounds actually play a large role in how we taste our food – and we don’t even realize it.

read more >
Interview

Awakening the Spirit of New Zealand with Matt Lambert at The Musket Room

Seyine Park / April 15, 2015

Recently, we had the immense pleasure of interviewing chef Matt Lambert of the Musket Room and learned a little about New Zealand cuisine, his favorite ingredient, and what he enjoys eating on his days off.

read more >
Events

Monochromatic: A Visual Feast of Green at Betony

Seyine Park / April 9, 2015

Ushering in the spring season and kickstarting our Monochromatic event series, The Art of Plating hosted a visual feast of green in collaboration with Trends On Trends, executive chef Bryce Shuman, and general manager Eamon Rockey of Betony in NYC. The beautiful luncheon, comprised of five delightfully green dishes and cocktails, brought together culinary professionals and amateurs alike in an interactive space. As they dined together in great company, we invited them to practice #TheArtOfPlating as they cut edible greens to garnish their very own dishes.

read more >
Load More

#TheArtOfPlating

Instagram Album

Tag your original photos with #TheArtOfPlating
for a chance to get featured on our page!

See All