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On the Plate: Notable Presentations
August 2006
Mexico City
Fish with Huitlacoche and Saffron Cream of Izote in Mexico City on

Snapper with Timbale of Huitlacoche and Infusion of Saffron Cream

Huitlacoche is transformed when paired with delicate snapper and sweet saffron sauce. A shallow clay and ceramic bowl adds a rustic element to the elegant presentation.

Chef Patricia Quintana
Mexico City
Duck Carpaccio from Chef Enrique Olvera of Pujol in Mexico City

Duck Carpaccio, Pumpkin Seed Vinaigrette, Mezcal Foam

A high-concept play on a classic dish using Mexican ingredients. Mezcal foam and a contoured plate make a multi-dimensional, multi-textured presentation for this imaginative pairing.

Chef Enrique Olvera
Mexico City
Trio de Ceviches from Chef Patricia Quintana of Izote in Mexico City

Trio of Ceviches

Tall shot glasses make the ideal vessels to reveal color and texture of tasting portions of three ceviches. Scallops are delicate and flavorful, complemented by soy and pepper oil. Red Snapper is sweet and sour at the same time.

Chef Patricia Quintana
New York City
Pappardelle from Chef Iacopo Falai of Falai in New York on

Cocoa Pappardelle with Venison Ragu

We've all seen hors d'oeuvres served on spoons. At Falai, thick ribbons of cocoa pappardelle with a hearty venison ragu wind around a fork, making for a filling, bite-sized tasting portion.
Chef Iacopo Falai


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