Catering Trends 2010: Painterly Plating

October 21, 2010

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Photo: Christian Grattan Photography

TD Bank's Wow! Leadership Awards dinner in Miami included three mini salads—Caesar, Caprese, and chopped—by Barton G.

TD Bank's Wow! Leadership Awards dinner in Miami included three mini salads—Caesar, Caprese, and chopped—by Barton G.

Photo: Matt Horton/Artist Group Photography for BizBash

At the Art Institute of Chicago's gala for a new Matisse exhibition, Blue Plate served citrus-poached salmon roulade with Meyer lemon curd, watercress, blood orange, and European cucumber aspic.

At the Art Institute of Chicago's gala for a new Matisse exhibition, Blue Plate served citrus-poached salmon roulade with Meyer lemon curd, watercress, blood orange, and European cucumber aspic.

Photo: Eric Craig for BizBash

Catering company Creative Edge started its 20th anniversary dinner in New York with an artfully plated tomato tartare.

Catering company Creative Edge started its 20th anniversary dinner in New York with an artfully plated tomato tartare.

Photo: Christian Grattan Photography

Guests were served an elegant first course of seasonal vegetables from Patina Catering at the Academy of Television Arts & Sciences' Governors Ball in 2009.

Guests were served an elegant first course of seasonal vegetables from Patina Catering at the Academy of Television Arts & Sciences' Governors Ball in 2009.

Photo: Courtesy of JS2 Productions

Jewell Events Catering prepared lobster remoulade with a cucumber collar, asparagus, pomegranate seeds, and an edible red rose for a dinner for Chicago's Joffrey Ballet.

Jewell Events Catering prepared lobster remoulade with a cucumber collar, asparagus, pomegranate seeds, and an edible red rose for a dinner for Chicago's Joffrey Ballet.

Photo: Powell Photography Inc./Greg Davis

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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