Plated RW '12

Published: Thursday | November 22, 2012 Comments 0
Shrimp cocktail - always a classic. - Colin Hamilton/Freelance Photographer
Shrimp cocktail - always a classic. - Colin Hamilton/Freelance Photographer
Rack of lamb encrusted with mustard and rosemary. - Winston Sill/Freelance Photographer
Rack of lamb encrusted with mustard and rosemary. - Winston Sill/Freelance Photographer
Triple-layer chocolate desire cake. - Winston Sill/Freelance Photographer
Triple-layer chocolate desire cake. - Winston Sill/Freelance Photographer
Delano signature New York sirloin steak served with bearnaise sauce, fried potato wedges and squash medley. - Colin Hamilton/Freelance Photographer
Delano signature New York sirloin steak served with bearnaise sauce, fried potato wedges and squash medley. - Colin Hamilton/Freelance Photographer
Curried king crab. - Winston Sill/Freelance Photographer
Curried king crab. - Winston Sill/Freelance Photographer
Cannoli - the best that Italian desserts have to offer. - Colin Hamilton/Freelance Photographer
Cannoli - the best that Italian desserts have to offer. - Colin Hamilton/Freelance Photographer
Coconut shrimp and jerk polenta served with marinated cherry tomato garlic croutons and drizzled with callaloo oil. - Colin Hamilton/Freelance Photographer
Coconut shrimp and jerk polenta served with marinated cherry tomato garlic croutons and drizzled with callaloo oil. - Colin Hamilton/Freelance Photographer

They say that you eat with your eyes first. So while the quality of ingredients, textures and the coupling of flavours are the key elements in a successful dish, presentation comes in at a very close second.

Even though the week is over, the memories of the Gleaner-sponsored Restaurant Week remain. So we couldn't help but share some of the more delectable meals that we saw during the eighth staging of a week of culinary fare.

The restaurants brought their A game in terms of taste, but some managed to up their game when it came to presentation. The treats were tasty, but they were even more pleasing to the eye, as patrons flocked to the various restaurants across the island to participate in a fab foodie fare. Here's our RW plated take!

- G.G.

 

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