The menu of dishes was similarly color-coded. For instance, the truffled quail egg on a miniature English muffin (pictured) was designed to represent yellow, while grilled lamb with a black sesame seed crust was meant to symbolize black.
Photo: Nilaya Sabnis
Serving Platter: Salt Slabs
Short rib tacos with shredded cabbage, tomato, and chipotle crema served on a slab of pink salt, from Michael Stuart (347.689.9822, mscnyc.com) in New York
Photo: Jika González for BizBash
Catering trays used by Creative Edge were also made with old boxes and shredded pieces of West Elm's old catalogs.
Photo: Jessica Torossian for BizBash
Los Angeles Food & Wine
In one of the Lexus grand tasting's inspiring food presentations during L.A. Food & Wine, Big Sur's Post Ranch Inn served mini shaved ice cones in a metal bucket set up like a beach scene, with sugar for sand. Ingredients for the dessert came from the venue's garden.
Photo: Courtesy of Los Angeles Food & Wine Festival & Tyrone D. Washington
Two waiters served hors d'oeuvres on a six-foot tray.
Photo: Elizabeth Renfrow for BizBash
The caterers used tree slabs as trays for passed hors d'oeuvres.
Photo: A. Jesse Jiryu Davis
Wolfgang Puck Catering has set up its playful Easter Egg display at events including bridal shows and the 2012 Governors Ball in Los Angeles. Displayed on a springlike bed of grass, the dish tucked vanilla-and-wild-strawberry cake into gilded eggshells; tiny lavender macarons topped each treat. The company can also use the eggs to hold savory snacks.
Photo: Courtesy of Wolfgang Puck Catering
Jewell Events Catering brought in striped, color-themed appetizer carts.
Photo: Cheri Eisenberg
