PlatedSeptember 5, 2013Beet ravioli, herb chevre, sunflower sprouts, and pumpkin seed granolaNeuman’s KitchenPhoto: JMay PhotographyNeuman’s KitchenPhoto: JMay PhotographyNeuman’s KitchenPhoto: JMay PhotographyNeuman’s KitchenPhoto: JMay PhotographyNeuman’s KitchenPhoto: JMay PhotographyNeuman’s KitchenPhoto: JMay PhotographyPoached halibut, heirloom beans, basil pistou, and fennel lucky sorrelRoasted kabucha, squash soup, purple mustard greens, and Seville orangeSweet potato crisp with a fried Brussels sprout cup, root vegetable, and beet salad with goat cheese pureeNeuman’s KitchenPhoto: JMay PhotographyLatest in HomeFood TrendsSpring Event Inspo: 14 Flower-Filled Food Presentations We're Still Dreaming AboutOpinion & ExpertsMy Favorite Vendors: 5 Event Profs in the U.S. Share Their Go-To PartnersIndustry InsidersTexas Travel Trends 2024: Unique Outdoor Venues & Luxury LodgingUnited StatesSee Inside the Meeting Space at the First U.S. Hotel to Operate Only on Renewable EnergyRelated StoriesHomeParty IdeasHome129 LeslieHomeMenuHomeTeam Building