Plating Assignment: 4 of 4

I made a turkey and stuffing terrine with Brussels sprouts petals, carrot caviar, panko-crusted mashed potato sticks with gravy spheres, all atop a bed of herbed noodles. It took all day and tons of chemicals including agar agar, sodium alginate, calcium lactate, and soy lecithin, but it was really fun!

In terms of design, it was a matter of laying out the food in the center; using the noodles and caviar to lead your eyes around the plate. It is a more modern approach to plating, but seemed to fit the elements on the plate. The color of the noodles and the carrot caviar really pop on the plate (no pun intended) and offer a much needed contrast from the subdued colors of the potato stick and turkey and stuffing terrine.