How to Make Edible Centerpieces

Meghan: It is not until you cannot eat most food that you realize the central role food plays at all social occasions. You know I used to be able to eat that. I really wish I still could but a year ago, I found out I had tons and tons of food allergies, and let me tell you, it has made social occasions so awkward because every show’s location has a special food for. So, like for birthdays, it is cake. Christmas, it is cookies. Thanksgiving it is pumpkin pie. If you want to meet up with somebody, you grab a cup of coffee. If you want to hang out at night, you order a pizza and guess what? I cannot eat any of those but at least it has taught me that food is at the center, and I do mean the center of all social occasions. So why not put it at the center of our tables and make an edible centerpiece. Well they are not common. Edible centerpieces are a hip alternative to the standard flowers and have been growing in popularity due to the increasing number of fruties. Both beautiful and tasty, it is no wonder why people like them. Edible centerpieces are a feast for both the eyes and the stomach and something I have been dying to try. So today I am getting my own question and answer. How do you make an edible centerpiece? And to do that, I caught up a family friend, Chef Jason Hill and he has been working on a ton of different types of edible centerpieces and promise to show me two of them. But before I can head to his house, he sent me this grocery shopping list and let me tell you, there is some weird things on here like olives. I have no idea what he has planned. After finding everything on the grocery list, I headed to Jason’s. Jason is a seasoned chef, having worked in top restaurants in Chicago and Los Angeles. Nowadays, he has given up the past life for family and kids and is better known as the host of the internet show Chef Tips. Jason: Hi I am Chef Jason Hill. Meghan: Where he shares tips, tricks and tasty recipes garnered from his years as a pro and thankfully, he is willing to share some of that knowledge with me during our hands on edible centerpiece lesson. What makes a good presentation? Jason: Well when you look at food, you want it to catch your eye right away, “Wow that looks great!” Some people would say 90% of eating is the visual, the enjoyment of it. Meghan: Really 90%? 90% of the visual? Jason: Somebody—I have heard that before. That is like the first thing you want is to catch people’s eye. I mean that is “hey I think I could get that, it looks great.” It is going to taste great to them too so— Meghan: So basically if you are on a diet, just go and look at food and it is like the same thing. Jason: Oh that would be nice. Meghan: Just 10% difference. That is what you are doing and that is why edible centerpieces are becoming so popular. Jason: I think so. Meghan: Because the look is so important t to you. Jason: Yes it is. It catches people’s eyes when you walk in to somebody’s house or hotel and you are going to went up to the buffet line and there are these nice centerpieces there and they are edible. I mean it is a win-win. Meghan: To start it, Jason had a foam cone glued to a base and stuck toothpicks and grapes in it and while it sounds easy, it does require a bit of technique. Jason: Take a toothpick or two and just slowly go around inserting it into the foam. Meghan: So you stick it in first instead of putting the grapes on? Jason: Yes. Meghan: Why is that? Jason: It is just more manageable that way. If you have the grape on there, you probably poked the grape through and— Meghan: Oh true. Continue putting toothpicks with grapes all the way up the cone and do not forget to stagger them. That way they cover up as much of the way cone as possible. At least that is what Jason taught me and as we worked our way to the top of the tower, Jason shared with me the three essentials of a great edible centerpiece. So what makes a really good presentation when you are making food, like what do they tell you? Jason: Well, it used to be, you would like plates to have some height and I still li