For those lucky enough to enjoy a Kaiseki dinner, it is also a wonderful example of “Consumable Components”. From Wikipedia,
“...Kaiseki is a type of art form that balances the taste, texture, appearance, and colors of food. Finished dishes are carefully presented on plates that are chosen to enhance both the appearance and the seasonal theme of the meal. Dishes are beautifully arranged and garnished, often with real leaves and flowers, as well as edible garnishes designed to resemble natural plants and animals.
It include[s] an appetizer, sashimi, a simmered dish, a grilled dish, and a steamed course, in addition to other dishes at the discretion of the chef.”
Individual courses are presented to the diner in a paced, comfortable manner – courses might include:
• “Sakizuke: an appetizer similar to the French amuse-bouche.
• Hassun: the second course, which sets the seasonal theme. Typically one kind of sushi and several smaller side dishes.
• Mukōzuke: a sliced dish of seasonal sashimi.
• Takiawase: vegetables served with meat, fish or tofu; the ingredients are simmered separately.
• Futamono: a "lidded dish"; typically a soup.
• Yakimono: Broiled seasonal fish.
• Su-zakana: a small dish used to clean the palate, such as vegetables in vinegar.
• Hiyashi-bachi: served only in summer; chilled, lightly-cooked vegetables.
• Naka-choko: another palate-cleanser; may be a light, acidic soup.
• Shiizakana: a substantial dish, such as a hot pot.
• Gohan: a rice dish made with seasonal ingredients.
• Kō no mono: seasonal pickled vegetables.
• Tome-wan: a miso-based or vegetable soup served with rice.
• Mizumono: a seasonal dessert; may be fruit, confection, ice cream, or cake.”
Presenting your demos following similar Kaiseki ideas may make your demos equally delightful, tasteful and engaging…!