CHEF FIORIANTI, ON CHEFS'
KITCHEN HABITS: "THERE
ARE THE ABSOLUTELY
NEUROTIC AND CRAZY,
AND THEN THERE ARE THE
HURRICANES."
BY LAUREN BULL
Whether it's a food truck gyro captured
through a Mayfair filter, or a tower of French
macarons posing in front of the skyline,
food has never been under more pressure
to look presentable.
At Satis Bistro, a salumeria and European-
style cafe on the corner of Washington
and Sussex Streets, presentation follows a
simple model — food that looks beautiful
without looking fussy. There's no time for
fussy. In the confines of a small kitchen,
Chef Mike Fiorianti leads his kitchen army
to be speedy, efficient, and creative.
But that doesn't mean the art of
presentation is without enjoyment. "I have
a lot of fun with it," Fiorianti says. "It's hard,
because I'll go through plating a dish 13 or
14 times."
Fiorianti used this photo shoot as an
opportunity to plate a new scallop dish for
the first time. Under the camera lens, while
fighting to hang on to that perfect 4 o'clock
light, he styled the dish from scratch. He
also took us through the plating for his
caprese salad, a menu staple throughout
the summer.
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