FoodFebruary 12, 2019The chefs rise early to hand pick local products at farmer’s markets for a colorful hand crafted buffet.Signature dips, redolent of the Mediterranean lifestyle – Beet Tzatziki, Organic Carrot Hummus, Salsa Verde and Saffron AioliInspired by a dinner at L’Arome in Paris, Fresh Crabmeat with Watermelon Radishes and Yellow Gazpacho Sauce is light and delicious.Oven Roasted Purple, Gold and Chiogga Beets – quality produce takes center stage at a Vegan station.Baby Arugula, White Peach and Prosciutto di Parma Salad – summer on a plate.Make Your Own Ceviche Bar features tropical fruit, herb and nut toppings for Peruvian style black bass ceviche with leche de tigre.A simple dish gently elevated – Poached Asparagus with Romesco Sauce and Micro Marigolds.Perfect for a cozy winter seated dinner – Bistro Style Poulet Roti with Lemon-Chamomile JusWhite Chocolate Bark with Edible FlowersLatest in HomeBizBash SportsHow Can Brand Partners Create Authentic Experiences at Sporting Events? Here’s What Industry Experts Had to SayStrategyHow to Shut Down a Major City Strip for a Single-Day Food and Wine FestExperiential Marketing, Activations & Sponsorships32 Cool Event Ideas You May Have Missed From Adidas, Red Bull, STARZ, and MoreOpinion & ExpertsTop Trending Stories on BizBash: April 2024Related StoriesFull-Service CaterersDiane Gordon CateringHomeHors d'oeuvresHomeEventsHomeHors d'oeuvres