Word: plating
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...begins small, with a light chocolate treat—an appetizer of sorts—specially designed for the Chocolate Tour and changed weekly. The poor weather means we cannot enjoy the much-touted view, but it’s a small loss, as our attention turns to our plates. The white chocolate coconut mousse, chocolate geli and caramelized pineapple and raspberry arranged on a plate sprinkled with melted Godiva are enough to occupy both eyes and mouth...
Donna Hay slips a silky panna cotta out of a ramekin and onto a snow white plate. A drizzle of espresso syrup and, snap, her food photographer gets the shot. Hay, still unsatisfied with the way it looks, studiously removes a drop of syrup with a Q-Tip. No wonder Martha Stewart once offered her a job. But the 34-year-old Australian, who oversees a Sydney-based multimedia lifestyle business that includes a magazine, best-selling cookbooks and an upcoming line of housewares, declined the homemaking maven's offer...
...prizewinning Schnabel film, Before Night Falls. Gushed a headline in the tabloid Bild Zeitung: MR. BIG SWEEPS BACK IN TRIUMPH. One of the best-known celebrity artists New York City has produced since Andy Warhol, Schnabel, now 52, shot to youthful fame in the late '70s with his signature "plate paintings," in which broken crockery is embedded on a painted canvas, then painted some more. He was hailed as a "Picasso who can do anything" (Frankfurt Modern Art Museum director Jean Christophe Ammann) and derided as the "Sylvester Stallone" of painting (TIME critic Robert Hughes). But he conquered the market...
...eyes and had trouble sleeping. Then, on June 7, 2001, Kara pinned a note to her chest reading, "By the time you find me I'll be dead. I love you with all my heart. Don't worry, Jesus is with me." She hooked a bungee cord onto a plate hanger on the wall, wrapped the cord around her neck and pulled against it until she passed out. Within minutes she was dead...
...this year the chef who likes to monitor every plate that goes out into his dining rooms--and every plate that comes back unfinished--is taking the celebrity-chef diversification plunge. Micromanaging is no longer an option. On Jan. 26 he opened a second Bouchon, in the Venetian in Las Vegas. Per Se is scheduled to open in New York on Feb. 16. Keller has another cookbook due out in the fall, based on dishes served at the original Bouchon. He is also marketing a line of Limoges porcelain by Raynaud that he helped design and a collection of silver...