09 12, 2008 09:30 AM

Fashion Plates

IN THE RAW

Fashion Week has the amazing ability to make us feel both fat and hungry at the same time. Yum Yum chef Vanessa Cantave and event planner Alyson Reeves satisfied our appetites with a trip to the Dumbo CSA and a few tips on plating fashionably.

Choose fresh flavors, big colors, and take advantage of what’s local and in season. (Vanessa warns that this is the last of the heirloom tomatoes.)

Just a little obsessed with tabletop shop Clio, the chef suggests white plates to keep the focus on the food and make colors pop. Also good to note: Cool your plates in the fridge before serving salads.

The ladies make a fresh end-of-summer salad with a leafy base, watermelon, and tomato. Store-bought dressings are a no-no. A little O&V goes a long way.

Here’s a way to update the salad for fall:

tomatoes: fig
watermelon: pear
basil: chervil
goat cheese: blue cheese
mixed baby greens: arugula
scallion garnish: crushed toasted hazelnut
basil vinaigrette: passion fruit or fig vinaigrette (It’s the new olive oil! Vanessa suggests wowing the plate with A L’Olivier Passion Fruit Vinegar.)

www.yumyumchefs.com
www.alysonreeves.com