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A good caterer knows that presentation makes a big difference. At every event we attend, there’s usually a clever idea to bring home. Today, the tip is to repurpose the rocks glass. Elegant Affairs Caterers, which works in The Hamptons and metropolitan New York City, uses it instead of a conventional plate to layer a…
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A festive party drink: iced tea with fresh berries. Photo © EugeneBochkarev | Dreamstime. How can you turn a plain iced tea, lemonade, soft drink or cocktail into a thing of beauty? With fresh berries! Think small: The smaller berries, raspberries and strawberries, work best; you also may be able to find small grapes.…
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Create a tasting menu with numerous small courses. Photo courtesy Pollen Restaurant | Singapore. We served a tasting menu last night: twelve courses. How can someone eat 12 courses? It’s easy if the courses are small—just a taste of everything, with artistic garnishes. Consider creating your own tasting menu: Everyone will have a great…
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Our mother, an inspired cook, created a fancy butter presentation for special dinners. To put a stick of butter on the table simply wouldn’t do. Using a set of two grooved wooden “butter paddles”—an item so archaic it isn’t even sold on Amazon.com—she cut chunks of butter from the stick and paddled them into perfectly…
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Yesterday we introduced dessert verrines, dishes layered in small glasses. They can be either sweet or savory; the goal is to create a visually-stunning and sophisticated small bite. Today, we take on savory verrines, popular as appetizers or cocktail food. You can also serve them as sides with a main course. Think of three to…
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