When garnishes go crazy

​Update: This was a tough one! The restaurant thhat serves this dramatically-garnished bowl of seafood etouffee is Shields Manor Bistro in Platte City.

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Fat City loves a creative garnish. Turnips carved into little swans. Carrots artfully transformed into lotus blossoms. Even the traditional orange slice and sprig of parsley, the standard garnish of the 1960s and ’70s. Plates always need a splash of color.

But one can go, you know, a little crazy with the concept.