Catering canapés

November 9, 2012

Grilled vegetable and mozzarella brochettes from Sterling Affair are presented beneath glass votives filled with rosemary smoke; the fragrant aroma escapes when guests pick up the glasses to eat the passed hors d’oeuvres.

Grilled vegetable and mozzarella brochettes from Sterling Affair are presented beneath glass votives filled with rosemary smoke; the fragrant aroma escapes when guests pick up the glasses to eat the passed hors d’oeuvres.

Photo: Andrew Bicknell Photography

At a fundraiser for Advocate Illinois Masonic Medical Center, caterer Blue Plate created a five-course dinner inspired by how a child with autism experiences the world. One course was called 'Things Aren’t Always As They Seem.' It was meant to surprise the guests, with cheese molded to resemble summer fruits, pumpernickel “dirt,” chocolate-covered “grasshoppers,” edible “pebbles,” and grilled bread.

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At a fundraiser for Advocate Illinois Masonic Medical Center, caterer Blue Plate created a five-course dinner inspired by how a child with autism experiences the world. One course was called 'Things Aren’t Always As They Seem.' It was meant to surprise the guests, with cheese molded to resemble summer fruits, pumpernickel “dirt,” chocolate-covered “grasshoppers,” edible “pebbles,” and grilled bread.

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