Plating With Chef Cassidee Dabney

When I think about plating, I start with the flavors. I try not to garnish with anything that doesn’t actually add to the dish. For example, I don’t want to garnish with something purple just to get a bright pop of color. The garnish should be a component of the dish, complementing the flavors that you’re showcasing. I like for all of my garnishes to be grown or foraged on property. My dishes are inspired by the Farm and the season, so it makes sense to use those elements in the final presentation.

I like to keep the elements of my plate in their natural shape as much as possible. A natural, simple display is always best. We’re so connected to the land here, and that connection manifests in thoughtful plating just like it does in our recipes.

Some of the presentation pieces I use at The Barn are actually pieces that I created. I had a vision, and nothing existed that fit what I was looking for, so I made it. It’s great to get to bring your ideas to life and produce the exact finish that you see your work being showcased on.

My plating techniques have really developed because of the Farm. The land provides so much that it opens up opportunity to get creative with what is available to me. Being on the Farm allows me to be really authentic with my plating choices. Even the floral we use should always represent the season and what is actually happening on the Farm – vibrant blooms in the Summer and sticks or evergreen accents in the Winter.

The presentation should always complement the inspiration and heart of the dish. Be true and thoughtful to your style and the flavors in the food, and let the plating bring your full vision of the dish to the table.

Cassidee Dabney, Executive Chef at The Barn at Blackberry Farm®