Moroccan fusion plating… Grilled salmon on a bed of Moroccan couscous with craisins, dried apricots, dates, and pistachios. Sided with artisan crackers, craisins in horseradish sauce, and pistachios in date syrup….

All these components tied together on a plate really show off a modernized American version of traditional ethnic plating.

Learning about the history and traditions of food variables and bringing it all back into today’s plating truly makes dining or eating solo or with another fellow a more memorable experience.