Trend: New Serving Styles
To give guests a variety of flavors, L-Eat Catering in Toronto now uses a four-compartment dish for multiple entrées, including roasted petit beef tenderloin fillet, miso-glazed black cod, mushroom risotto, and a green bean bundle.
Photo: Courtesy of L-Eat Caterig
Trend: New Serving Styles
Abigail Kirsch in New York is now offering family-style service at events, which allows each table to sample more dishes and enables guests to select what they want. Menu options include a mixed grill of free-range chicken, shrimp brochettes, and short rib of beef, with side dishes like corn pudding soufflé, glazed sweet potato steak fries, yellow and green bean vinaigrette, and watermelon tomato salad.
Photo: Andre Maier
