Ian and I have date nights every two weeks where we do something special together and get out of the old humdrum monotony of routine life. Last night was a toss up between the Lions game or going out for dinner. The lions lost (on more than two occasions!) and we chose right. We found a fantastic French themed restaurant called CRU, not far from home ( www.cru.ca ) that served fresh sophisticated meals. The menu consisted of a selection of small plates which could be served as starters or entrees and a fixed price menu which again gave you 3-4 options for each course. It was wonderful. The atmosphere was chilled and relaxed and the service was outstanding. Each dish was was oozing with taste. I loved the way their menu was set out, it worked so well for the chef. Most restaurants have a huge menu where there is so much choice that the quality of the food becomes compromised. At CRU though high quality was maintained and thought went into preparing every dish that was presented to us. The best compliment I received (which would be taken as a negative by the restaurant) was when Ian said my pork belly was tastier than theirs. I was smiling from ear to ear. Watch out CRU!!!
The presentation of the food has given me further inspiration on how to set up food photos for the book. I love to keep food simple and presentation is the key. Why spend the time cooking it ensuring it tastes so good to have no thought go into the presentation. The photo is marketing your food, you want it to look appetizing and desirable. I always like to serve food on a plain colored plate, rather than an over decorated plate. Accents can be added to the table to get the desire effect. For example using a different colored base plate and then adding a plain food plate on top. Let the food do the talking
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