Edit: hope it’s seen, it’s a great looking board though! I love the nut and berry choices. So, if you really want the Rosemary to be part of the plate, take either one of the stalks you have on there, and cut them in 3rds. And space them around. Currently, those branches are covering up to much of the beautiful work. I can barely see or reach the prosciutto. And then, I love the salumi in the top left of the photo. But maybe don’t twist them so tight (what are those btw? Calabrese?). Anyways, I was always taught that this type of plating should look nice, but feel natural. It’s a grab and go food.
GiLND
I will give you a $700 tip. Always invest in a good ramp!
1ifemare
* Almonds are nice, walnuts would pair great as well, cashews too. You can upgrade them with your own spice mix, or a honey-roast.
* Honey btw could also be added in a saucer. I personally love adding dukkha to cheese/charcuterie boards.
* Dried fruit like plums, apricots, dates offer an alternative to a single jam and are highly decorative.
* Second the suggestion to add crackers, or toast/crostini, but i’m assuming there must be a bread basket not far off shot.
I have to ask are those home-made cheese curls on the corners? Never seen that before.
SoapboxHouse
Lose the rosemary. Add some olives, bread, or crackers, candied nuts, and charge 700$
nanapancakethusiast
$700?
OGREtheTroll
lose the rosemary. that cheese picks up flavor real easy, and its all going to taste like rosemary now. Cheese really shouldn’t be touching anything on the plate.
drwfishesman
Figs
scorpionqueen99
Anything with some colour
Kryds
Remove the rosemary. Not only are no one gonna eat that. You’ve just thrown away two stilks of rosemary.
ranting_chef
Need to ‘ramp’ up your game a little. See what I did there?
Candid-Mind9021
Lose the paper, lose the rosemary. It’s better to forgo a garnish if it isn’t meant to be eaten with the rest of the display. Also, as was stated, all the cheese will taste like rosemary.
PurpleHerder
Okay aside from missing a bowl of shredded carrots with a single olive on top, looks pretty good.
As others have said, ditch the rosemary, and personally I would cut the cheese down into smaller pieces. IMO everything on a shark board should be 1-2 bites each. You can always grab more but you can’t bite a piece and put it back. And try to keep color contrast in mind while plating, like those almonds on the right side get lost amongst the cheese.
CartoonistHorror
Looks great, make sure you charge your client 1million dollars for it.
Ultrakenna
I would take the rosemary off, if you can’t eat it, it doesn’t belong. Looks beautiful though!!
propjoesclocks
Cut the grapes in smaller bunches so people can grab them easily
ComfortableToe7508
I’d pay 700 for that
haenschen1944
Remove the rosemary
PureBee4900
A lot of people want you to nix the rosemary, but I think having smaller sprigs as a garnish would be nicer than one giant stalk slapped on top. You have a good selection of cheese tho! I personally am a fan of meats folded over and fanned out. The roll-ups can be real fussy and look weird sometimes. I also like how the cuts of cheese are different instead of all cubes or whatever.
Missriotgurl
Smaller bri pieces those are huge!
greypouponlifestyle
Are those raw cranberries?
HouseGraham
Dried fruit
ZombieLebowski
You could spread it out across a larger board with some crackers and those little tiny toast thing. Throw in some fruits or veggies no one will Want but will make it look like there’s more. Definitely a ramp
crowcawer
Sometimes empty space says more
Doomncandy
But why raw cranberries? For color?
Take_it_easy22
Less is more, negative space is a beautiful thing. Be more random, there’s not a lot of straight lines and right angles in nature so for a natural look get less rigid. Cheeses and meats don’t necessarily need to stick to their kind, mix it up a bit. Add an element of randomness to the board. Stick to odd numbers (I.e. 3 cheeses, 3 meats). Add more color lighter and darker cheeses (maybe get a blue or green in the mix with a nice Roquefort), darker and lighter meats, and when all else fails in the color spectrum… get fruits involved and you can mix up your sauces to be creative with taste combinations and colors. And if you want to impress my fellow asshats on this sub… I guess you have to get a ramp involved…
NapClub
Where’s the ramp? 5/7.
TrucksAndBongs
I’m just here for the memes
Oshwaflz
this may be a “me” thing but I hate when I get a food and the FIRST thing i have to do is remove garnishes. Inedible garnishes are bad enough….
i_ata_starfish-twice
IF those are raw cranberries I’d lose them. Maybe make a cranberry mostarda?
Any-Inspection6859
Join a gym.
johngooddude
You didn’t wash those grapes, did you?
valowla2
Add a ramp and slap a $700 price on it
20InMyHead
Aside from what others are saying about the rosemary and paper….
If you’re going to have grapes on the stems, cut the stems so diners can take a few grapes without getting the whole bunch.
The glass in the upper right, cranberry sauce? I don’t like glasses with narrow openings for serving. It can be hard to get the sauce out when the opening is narrow, and the spoon can chip the glass. Better to use a small bowl.
If you replace the rosemary with another garnish, don’t put it on top, unless you intend it to be eaten. You don’t want diners to have to move an inedible garnish to get to the real food.
37 Comments
Charge $700 for that.
Needs a ramp
Add a cracker of some sort maybe
One of the better ones I’ve seen actually
Less rosemary
Edit: hope it’s seen, it’s a great looking board though! I love the nut and berry choices. So, if you really want the Rosemary to be part of the plate, take either one of the stalks you have on there, and cut them in 3rds. And space them around. Currently, those branches are covering up to much of the beautiful work. I can barely see or reach the prosciutto. And then, I love the salumi in the top left of the photo. But maybe don’t twist them so tight (what are those btw? Calabrese?). Anyways, I was always taught that this type of plating should look nice, but feel natural. It’s a grab and go food.
I will give you a $700 tip.
Always invest in a good ramp!
* Almonds are nice, walnuts would pair great as well, cashews too. You can upgrade them with your own spice mix, or a honey-roast.
* Honey btw could also be added in a saucer. I personally love adding dukkha to cheese/charcuterie boards.
* Dried fruit like plums, apricots, dates offer an alternative to a single jam and are highly decorative.
* Second the suggestion to add crackers, or toast/crostini, but i’m assuming there must be a bread basket not far off shot.
I have to ask are those home-made cheese curls on the corners? Never seen that before.
Lose the rosemary. Add some olives, bread, or crackers, candied nuts, and charge 700$
$700?
lose the rosemary. that cheese picks up flavor real easy, and its all going to taste like rosemary now. Cheese really shouldn’t be touching anything on the plate.
Figs
Anything with some colour
Remove the rosemary. Not only are no one gonna eat that. You’ve just thrown away two stilks of rosemary.
Need to ‘ramp’ up your game a little. See what I did there?
Lose the paper, lose the rosemary. It’s better to forgo a garnish if it isn’t meant to be eaten with the rest of the display. Also, as was stated, all the cheese will taste like rosemary.
Okay aside from missing a bowl of shredded carrots with a single olive on top, looks pretty good.
As others have said, ditch the rosemary, and personally I would cut the cheese down into smaller pieces. IMO everything on a shark board should be 1-2 bites each. You can always grab more but you can’t bite a piece and put it back. And try to keep color contrast in mind while plating, like those almonds on the right side get lost amongst the cheese.
Looks great, make sure you charge your client 1million dollars for it.
I would take the rosemary off, if you can’t eat it, it doesn’t belong. Looks beautiful though!!
Cut the grapes in smaller bunches so people can grab them easily
I’d pay 700 for that
Remove the rosemary
A lot of people want you to nix the rosemary, but I think having smaller sprigs as a garnish would be nicer than one giant stalk slapped on top. You have a good selection of cheese tho! I personally am a fan of meats folded over and fanned out. The roll-ups can be real fussy and look weird sometimes. I also like how the cuts of cheese are different instead of all cubes or whatever.
Smaller bri pieces those are huge!
Are those raw cranberries?
Dried fruit
You could spread it out across a larger board with some crackers and those little tiny toast thing. Throw in some fruits or veggies no one will Want but will make it look like there’s more. Definitely a ramp
Sometimes empty space says more
But why raw cranberries? For color?
Less is more, negative space is a beautiful thing. Be more random, there’s not a lot of straight lines and right angles in nature so for a natural look get less rigid. Cheeses and meats don’t necessarily need to stick to their kind, mix it up a bit. Add an element of randomness to the board. Stick to odd numbers (I.e. 3 cheeses, 3 meats). Add more color lighter and darker cheeses (maybe get a blue or green in the mix with a nice Roquefort), darker and lighter meats, and when all else fails in the color spectrum… get fruits involved and you can mix up your sauces to be creative with taste combinations and colors. And if you want to impress my fellow asshats on this sub… I guess you have to get a ramp involved…
Where’s the ramp? 5/7.
I’m just here for the memes
this may be a “me” thing but I hate when I get a food and the FIRST thing i have to do is remove garnishes. Inedible garnishes are bad enough….
IF those are raw cranberries I’d lose them. Maybe make a cranberry mostarda?
Join a gym.
You didn’t wash those grapes, did you?
Add a ramp and slap a $700 price on it
Aside from what others are saying about the rosemary and paper….
If you’re going to have grapes on the stems, cut the stems so diners can take a few grapes without getting the whole bunch.
The glass in the upper right, cranberry sauce? I don’t like glasses with narrow openings for serving. It can be hard to get the sauce out when the opening is narrow, and the spoon can chip the glass. Better to use a small bowl.
If you replace the rosemary with another garnish, don’t put it on top, unless you intend it to be eaten. You don’t want diners to have to move an inedible garnish to get to the real food.