How do YOU serve the entree??

[Brenda]

Hi! My question is, I love to cook and also love to set a beatuiful table. I have a heck of a time trying to figure out how to serve some of these beautiful dishes??? An easy example, a turkey, or a crown roast. the recipe shows the beautiful bird, or the roast sitting on the middle of the table. How do I serve it looking elegant, without doing that??? Or do I do that?? & carve it there? ANY one else ever worry about this?? HELP!!!The holidays are close !!!! ;-)))
Thanks, Brenda

[sneezles]

I have often wanted to serve the bird at the table but my husband prefers slicing in the kitchen. And since he does a much better job of it than I... Besides there isn't one person in the house who can resist coming into the kitchen to oggle over it anyway!
Once I did garnish with cranberries, pecans and parsley around the platter but that was the time I only had to cook the bird all the other dishes were brought by other family members

[This message has been edited by sneezles (edited 10-04-2000).]

[lorilei]

We've done both at our house -- carved at the table, carved in the kitchen... and I think they both work equally well.

Displaying at the table can be very impressive. The meat also retains a lot of heat, so you don't have to worry about the main course being cold http://www.cookinglight.com/bbs/smile.gif However, carving at the table takes a bit of skill. You want to carve the meat, yet retain some of the beauty of the dish. One way to remedy this (especially when dealing with turkey) is to remove the carcass after you've carved enough meat to serve.

I am not a very expert "carver", so I prefer to do mine in the kitchen and present my dish beautifully in pieces http://www.cookinglight.com/bbs/wink.gif

[Brenda]

Thanks, for your thoughts, Brenda