It’d been a long time since Preston had to plate six dishes perfectly. Well, four really, since the salmon dishes needed to be displayed at five-star restaurant quality, and while he was at it, he might as well plate up the two fish stick dishes to look stunning, as well. When he first started working at the River City, he had tried to plate the food in the same manner he used to at New York eateries, but Roger soon disabused him of the notion. “Just get the crap on the dish,” his boss had told him. “No one cares what it looks like, as long as it’s what they ordered.” Apparently Roger had never heard the old adage, one eats with the eyes first.
He decided to serve the salmon on the cedar planks, with the shrimp and grits in bowls on one side, a simple but delicious salad with a freshly-ma
