Even if you’ve never heard her name before, chances are high you’ve tasted Michelle Jurisin’s food. She’s the co-owner and executive chef of The Haunted Group, a group of six restaurants and Cottonwood’s The Tavern Hotel − a resume that would impress even the most successful restaurateurs. Although not artists in the traditional sense − like many others profiled in this column − chefs are artists with the plate as their canvas, and the food as their paint.
Michelle was born into the culinary industry. The Barrington, Rhode Island-native started working in her family’s deli in when she was 12. At 17, she moved with her parents to Scottsdale. Michelle met her husband in 1987. The couple fell in love with the Verde Valley after a day trip and moved to Jerome in 1993. They opened The Haunted Hamburger in 1994, and they’ve called the Verde Valley home ever since. To check out the latest Haunted Group happenings, visit thehauntedgroup.com.
Want to create your own gorgeous restaurant-worthy plates?
Michelle shares her tips on how.
Focus on the Colors
The plate is your canvas, and the food is your paint. Think ruby red trout or green celery root mash and how those elements can work together. Be creative. And don’t overthink it. “Color is easy,” says Michelle. “You shouldn’t have to think too much about it.”
Make Purees
Like you would pipe icing on a cake, use purees to decorate. All you need is a blender to make a puree. Pesto or chile oil are stellar options suggests Michelle. Michelle recommended using a squeeze bottle to decorate the plate. Options for purees are plentiful. Lay a piece of salmon over a green pea puree. Or dab a few dots on the side of the plate. Drizzle raspberry puree on a dessert.
Decorate Using Fresh Herbs
Artfully placing a piece of lavender or another herb on a serving dish can elevate the entire plate. “A sprig of rosemary dresses up a charcuterie board like nobody’s business. It’s beautiful,” says Michelle. “Keep it simple, and keep it fresh.”
Sprinkle On Edible Flowers
Head to the store and pick up edible flowers. Pansy and rose petals are a popular pick says Michelle. Add a few to a piece of chocolate cake or put them in a drink.
Garnish With Citrus
If you’re serving cocktails, consider adding a sliver of lemon peel to the glass. Fresh lemon zest or an orange slice over a salad can enhance the flavor and add a dash of color.
