For the potpie...roll out the crust scraps & using a mini-cookie cutter cut out a small decoration & apply it to the top crust with a touch of egg wash as glue. Then, brush the entire top crust with the egg wash for a shiney crust. That will dress up the pie itself. Because potpie is a homey, comfort food type of meal...I use some type of pottery as a serving plate as opposed to a fancier & more formal china.

The white chocolate cheesecake is fancier & needs a more upscale look, IMO. I think I'd like a clear glass plate. You could drizzle a little melted white choclate (key word: little) over the strawberries & slightly onto the plate. Or, white chocolate shavings would also be pretty.

Personally, I think a little garnish goes a long way. Don't overdo.

Do you have to set-up an entire place setting or just a plate??

BTW, it sounds delicious. What do we eat?

/tricia

"The white chocolate cheesecake is fancier & needs a more upscale look, IMO."

That was my reaction too. I would go so far as to suggest reconsidering the choice of either the entree or the desert to get a better match.

Jim

Duh! I meant "When" do we eat...not "What" do we eat! I already know what we're eating for Pete's sake...

/t

Thanks for the tips so far.

Just to clarify, the cheesecake will be set up at a table with the other desserts. The pot pies will be at a table with comfort food/"mom" foods. I have to have a whole cheescake for the presentation part -- and then I have some mini, little cheesecakes for the judges to eat.

I'm making the pot pie tomorrow so I have to think about how to have a 'presentation dish" and small bite-size portions each judge can eat.

Any more ideas appreciated as well ...

Ah. That's different. No need for them to match.

Bite size portions of pot pie? That's not easy. I suppose small portions of filling, each topped with a small round of crust, would do it. The crust rounds could be baked separately and the portions plated on small plates. The crust rounds could be embellished the way triciae suggested.

Jim

Mini-muffin cups???

Now I'm thinking the bites of filling don't even need to be topped with a round of crust. Just a bite sized garnish (cluster of leaves or something like that) made of crust would do it. They could be plated separately on little plates or together on a large plate or surrounding the large pot pie, which would be quite ornamental.

Jim

Pot pie isn't done well as bite size but what about small ramekins. You really want the look of a pot pie.

Yeah. Mini-muffin cups.

Jim

Pot pie in individual small souffle dishes. I cut out a small chicken using a cookie cutter and put on top of my pie crust, brushing with beaten egg wash as suggested.

A strawberry puree might set the cheesecake off with some vivid color? Add a strawberry fan and a sprig of fresh mint?

Good ideas! Ramekins were my first thought for the mini-pot pies also. There's a very upscale market here that sells excellent pp's they bake fresh each day. There's a scattering of fresh herbs on the top crust that makes it look so much more appealing than plain crust. That plus some dough cutouts would make it look terrific, I think.

As for the cheesecake, I frequently make one for holidays and garnish exactly as teresa suggested. Also, I serve it on a silver cakestand. Having it 'elevated' really makes it look elegant.

Best of luck in the contest!

sm

Thanks so much for the ideas.
I did think of ramekins - I will try that.

I hadn't thought of dough cut-outs - or on the side as jim suggests - I'm going to try that tomorrow. Hmmm, herbs on top -- I hadn't thought of that ... sounds pretty ...

As for the cheesecake, one hint I've seen here, I think, or maybe on Ina Garten's show, was to place a round piece of parchment paper on the base of the cheesecake pan, underneath the cake, so that you can easily slip it off the pan. I've never tried this, but maybe it would work.

Speaking of cut outs, maybe you can practice with cardboard and paper cut outs doing the placements of your decorations. I have no idea if that would translate or help, but it might help with visualization.

Good luck in the cook-off!

Sally

At the restaurants where I have worked, we have found the best way to "de-pan" a cheesecake in a springform tin is to make sure the bottom is in the correct (for a cheesecake, rather than a cake) way up. The rim goes down and the flat part faces upwards. Then after you remove the side ring you can slip a palette knife underneath and slide it straight off. Putting parchment underneath is not good for this method as it tends to get all rucked up underneath when you're trying to get the palette knife under and you can't be sure you've got all the paper off in the end.

I love the Chicken pot pie dish ..I know it's late to even suggest..but it's so cute..and you add a wing w/ cutouts etc..

For next time:)

I saw mini apple pies in the small Ball/Mason Jars.. Pot pies would work also..Ramekins is a cute idea..I agree some herbs and a wash add color..
Also remember Sol's excellent letter cut-outs? On the dough? For the big one?

She had also tied a bandana on a handle or around it..the presentation was sublime..I think a few of us got the letters:) To do the same..Good luck I bet your pot pie is delish.

Thanks for all the tips. I just finished decorating the cheesecake with strawberries -- they are overlapping circles of strawberry halves.

I loved the idea of the cut-outs for the pies, but since I don't have any letters (except my kids refrigerator magnets ;-) -- ), I just a heart in the top of a couple of the pies. (The cook-off is at a church with the name "heart" in it ) - a little corny to make the hearts so I only did a few. The pies are in the oven. I also grabbed a couple of bandanas we had in the dress-up box to see what I can do with those.

Now, I only have to worry transport ...

thanks for all the ideas! I'll let you know how it goes.

Good Luck..I can't add anything to the discusion..just my best!

Tricia:
Jim:
How about the Cheesecake on a Pedestal Clear Glass Cakedish ?
Lou