Vision

It is true that there is only one chance to make a great first impression, and this is especially correct for the chef.  A chef is an artist, and his canvass is a beautiful white plate.  The colors and shapes of the food blend to achieve an aesthetic harmony that allows the flavors to come alive and the senses to rejoice!  A day -long braised wild hare from Scotland can be served just as it is, straight from the crock pot – an enticing vision of flavors playing together for a grand taste.  Other times, items such as fresh hummus, Santa Barbara spot prawns and sautéed foie gras, served together in a divided food vessel, will amplify the curiosity by allowing the diner to choose whether these tastes are better enjoyed separately or together – it depends on the diner’s vision of how to enjoy such diverse tastes, smells, colors and textures.