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Did You Know How Much We Love to Garnish?

September 21, 2012
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Moments before food is delivered to our guests at both Michael’s New York and Michael’s Santa Monica, its last kitchen stop is the garnish station. Each plate is not only decked out with the finishing touches of flavor, aroma, texture, form, and color, but also receives a final inspection for quality and appearance. Whoever works this station makes lovingly sure that every plate that leaves our kitchen is perfect before it hits the dining room. By way of example, check out our garnish station at Michael’s New York, which utilizes a glass sushi fridge—the brilliant idea of Executive Chef Kyung Up Lim.

Garnishes, all perfectly trimmed, chopped, and otherwise prepped, await deployment.

The sushi fridge abounds with fresh herbs and other aromatics. On top are various flavored oils and dressings that are splashed on each plate before it heads out.

Coarse sea salt and toasted sunflower seeds, final garnishes for our latest scallops presentation.

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