Whenever you are entertaining, food presentation makes all the difference. That is why usually we hire caterers and chefs at home.
You may think that you do have the time or the skills to reproduce this level of excellence at home. You are probably right but you can get inspired by their work of art.
I will use Couture Cuisine & Event Artistry’s realizations as a starting point to share some of my tricks. This Toronto catering company likes to achieve fashion forward event design as stylish, individual and as memorable as you are. It sounds a little bit like my own philosophy of entertaining.
To save money, you can buy your canapés & hors d’oeuvres from a high-end caterer shop but do the plating yourself. Here are some catering trends that I think look fantastic.
Sesame seeds as a backdrop
One definite trend is the use of seeds like black sesame seeds to create a bed on which you will layout the hors d’oeuvres.
A nicely placed egg shell can look divine as you can see. My guess will be to use hot glue to make the large part stands on the broken egg top.
Remember this great presentation idea for serving your next brunch. Use this presentation with the Soft Boiled Egg with Watercress Crème Fraiche, Foie Gras Croutons, and American Caviar recipe inspired by Chef Patrick Connolly. Patrick is the chef at Radius, a restaurant widely recognized as Boston’s best restaurant. The recipe adapted by starchefs.com should be a hit amongst your guests.
Mix and match materials for unique presentation
Extend your serving ware collection by using boards and tiles made of granite, marble, slate, ceramic and glass. Wood trays and trunks easily bring heights to a buffet table.
Go to the fabric store to buy some tulle to be the backdrop of a romantic dessert table. I suggest this look for a bridal shower, a wedding, a baptism celebration or a wedding anniversary.
New way to serve crudités
Instead of the traditional vegetable crudités served in a bowl, find a large rectangular Plexiglas or clear glass box that is 8 to 10 inches high. Create a 4 to 6 inches layer with the black sesame seeds.
Stick the fresh vegetables into the seeds in elegant square grouping to create small gardens. Plan one vegetable type per grouping. If you have enough space, place two or three dips in square communal bowls inside the box.
Smoked salmon in a shooter glass
Smoked salmon with chives and a hint of cream cheese is a classical cocktail dish. Spice up the presentation by layering it in a shooter glass. Then layout the shooter glasses in a low sided glass bucket filled of ice cubes. You can design a donut with the shooter glasses and place a cold bottle of vodka at the center.
If you hire serving staff, inquire in advance what the staff will be wearing. You want them well dressed. If it not up to your standards, tell it to your caterer. You can always rent their uniforms to go with the style of your event. I like the look of the pinstriped waistcoat with the grey and white tie. So chic!
About Couture Cuisine & Event Artistry
Uber-Chef Arpi Magyar comes to Couture cuisine & event artistry with over 35 years of experience in the kitchen. As the executive chef of Pronto, Oliver’s, Auberge du Pommier and later chef owner of Splendido and Cucina, Chef Magyar needs no introduction to foodies.
Couture cuisine & event artistry does corporate events, weddings, bar and bat mitzvahs plus other social events. They devised seasonal menus.
Learn more: Web site of Couture cuisine & event artistry
Recipe: Soft Boiled Egg with Watercress Crème Fraiche, Foie Gras Croutons and American Caviar recipe by Boston Chef Patrick Connolly of Radius restaurant published on starchefs.com