CATERING IDEAS

December 13, 2013
Filet and foie gras on petite French toasts with truffle plum preserves and micro orchids, by Michael Scott Events
Filet and foie gras on petite French toasts with truffle plum preserves and micro orchids, by Michael Scott Events
Photo: Courtesy of Michael Scott Events
Fried chicken bites and mini rum-and-Cokes, by PCK Catering
Fried chicken bites and mini rum-and-Cokes, by PCK Catering
Photo: Mel Barlow
Hollowed English cucumber cups filled with sea bass mango ceviche and blue potato chips, by Esprit Events Kosher Caterers
Hollowed English cucumber cups filled with sea bass mango ceviche and blue potato chips, by Esprit Events Kosher Caterers
Photo: Courtesy of Esprit Events
Salmon tartare with avocado and black caviar, by Marcey Browstein Catering & Events
Salmon tartare with avocado and black caviar, by Marcey Browstein Catering & Events
Photo: Kathi Littwin
Sea Bass Provencal, served with white corn purée, charred corn niblets, scallion oil, haricots verts, and fingerling potato crisps, by Michael Scott Events
Sea Bass Provencal, served with white corn purée, charred corn niblets, scallion oil, haricots verts, and fingerling potato crisps, by Michael Scott Events
Photo: Courtesy of Michael Scott Events
Hubbard squash soup sips with tangerine essence, by Marcey Brownstein Catering & Events
Hubbard squash soup sips with tangerine essence, by Marcey Brownstein Catering & Events
Photo: Kathi Littwin
Lacquered tomato tarte tatin served with a salad of baby greens, beets, and carrots, by Marcey Browstein Catering and Events
Lacquered tomato tarte tatin served with a salad of baby greens, beets, and carrots, by Marcey Browstein Catering and Events
Photo: Leyla Sharabi
Vegetable spring rolls, by PCK Catering
Vegetable spring rolls, by PCK Catering
Photo: Courtesy of Peter Callahan Catering
Artichoke and mushroom tower, by PCK Catering
Artichoke and mushroom tower, by PCK Catering
Photo: Courtesy of Peter Callahan Catering
Halibut with heirloom tomato confit, by PCK Catering
Halibut with heirloom tomato confit, by PCK Catering
Photo: Courtesy of Peter Callahan Catering
Pan-seared Blue Nose sea bass served with celery root purée and beets, by Esprit Events Kosher Caterers
Pan-seared Blue Nose sea bass served with celery root purée and beets, by Esprit Events Kosher Caterers
Photo: Courtesy of Esprit Events
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