Catering Trays

December 7, 2018

The caterers used tree slabs as trays for passed hors d'oeuvres.

The caterers used tree slabs as trays for passed hors d'oeuvres.

Photo: A. Jesse Jiryu Davis

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.

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

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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Lona by Chef Richard Sandoval, a modern Mexican eatery in Tampa, is serving the Caramelized Pumpkin Crema this season. The eye-catching dish is made with pumpkin custard, caramelized pepitas, edible marigolds, and cinnamon ice cream.

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