[Sca-cooks] To Garnish and Present Med/Ren Food

[Olwen the Odd]

I have been reading this garnishing thread with lots of interest.  There 
have been lots of really good insights, and, by the way, thanks Serena for 
the great link to your work on this!

As my "job" in our cooks guild, I end up being in charge of doing garnishing 
and solties.  I work with Mistress Bec who does the plating selection for 
each dish (we are very wealthy in high end serving ware).  We even budget in 
a garnishing budget into our total budget.  Now, granted, this whole thing 
started with me, years ago, bringing along "stuff" to garnish with because I 
hate unattractive food.  As it stands now, if the original recipe calls for 
a particular garnish, I try to use it.  If it doesn't, I try to come up with 
items either from that period, that cuisne, or the season.  I do step out of 
this set of paramiter if I dream up some cool thing.  Like when we served 
the green tart.  I garnished it with fresh roundels of lotus root (which we 
cooked as is directed for such) and sprinkled with pomagrante seeds.  It 
looked very attractive and was well received.  On occasion I still drag out 
the green onion "flowers" and the occasional curly kale, but I keep reaching 
further into my bag of tricks and match it with my knowledge of period foods 
that could possibly be used.  Something must be working as I keep seeing my 
ideas showing up at others feasts.  And no, I never heard of a thing such as 
an "apple egg" in period, but they really go over well and are often 
requested.

Cariad a heddwch (love and peace)

THLady Olwen the Odd
Apprentice to Master Chirhart Blackstar
House Blackstar
Bright Hills Cooks Guild
Order of the Pearl
Barony of Bright Hills
Kingdom of Atlantia!