But they also believe the dish should be visually impressive, whether to justify price or to build their base of regular guests. The flavors are pure, not muddled so you've got a couple of flavors on each plate. For Martin Rios, executive chef of the Old House at the Eldorado Hotel in Santa Fe, N.M., the process also is rooted in the seasons but begins as a visual one. As I write the menu, I try to think what it will look like. Already in my mind, I have the colors.
Colors are a great part of it.
Then I think about complementary flavors. The seasons also inspire Paul Kahan, chef-owner of Blackbird in Chicago. We try to layer flavors so the food is easy to eat. While the presentation might be monochromatic, Kahan sees the beauty in the ingredients. Indeed, operators agree that presentation should never drive a plate.