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Friday, April 7, 2017

Plating nerds really should follow Maitland chef Patrick Tramontana's Instagram

Posted By on Fri, Apr 7, 2017 at 4:05 PM

click to enlarge "Salmon 'n Asparagus" - PHOTO VIA PATRICK TRAMONTANA ON INSTAGRAM
  • Photo via Patrick Tramontana on Instagram
  • "Salmon 'n Asparagus"
Brace yourselves, food enthusiasts and art lovers. Chef Patrick Tramontana, executive chef at Antonio's La Fiamma in Maitland, has your number.

Since Food Arts magazine closed in 2014, appetizer-arrangers have been hard-pressed to find a place that pays attention to plating as an art. Tramontana's Insta should help your hankering, though.



The feed (@chefpatricktramontana) is all gorgeous, natural-light images of his plating designs, and damn, they're gorgeous. Like, don't-wanna-eat-it-'cuz-too-pretty gorgeous.

You'd be missing out not to dig in, though, because Tramontana consistently puts out plates in the upstairs restaurants that aren't just well-composed and vibrant, they're good eating.

Here are some of our favorites:
click to enlarge "Homage to a classic, salmon and sorrel." - PHOTO VIA PATRICK TRAMONTANA ON INSTAGRAM
  • Photo via Patrick Tramontana on Instagram
  • "Homage to a classic, salmon and sorrel."
click to enlarge Irish Peat-Smoked Scallops, blood-orange and Laphroaig vinaigrette, blood orange pickled ginger, chives. - PHOTO VIA PATRICK TRAMONTANA ON INSTAGRAM
  • Photo via Patrick Tramontana on Instagram
  • Irish Peat-Smoked Scallops, blood-orange and Laphroaig vinaigrette, blood orange pickled ginger, chives.
click to enlarge Seared wahoo, pine nuts, tomato, smoked paprika - PHOTO VIA PATRICK TRAMONTANA ON INSTAGRAM
  • Photo via Patrick Tramontana on Instagram
  • Seared wahoo, pine nuts, tomato, smoked paprika
click to enlarge Mussels, fermented cucumber creme fraiche, plantains, watercress, Calabrese chili oil - PHOTO VIA PATRICK TRAMONTANA ON INSTAGRAM
  • Photo via Patrick Tramontana on Instagram
  • Mussels, fermented cucumber creme fraiche, plantains, watercress, Calabrese chili oil

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