Like an unwrapped gift, a meal without a garnish will no doubt be accepted gladly, but it’s the effort to dress it up with a flourish that elevates just about anything. You can charge more for a garnished plate, and your clients will appreciate the added touches. Here’s a look at a few of our favorites.
Crostini with house-made ricotta cheese, prosciutto and chive pesto garnished with edible micro flowers and flake sea salt | Thomas Caterers of Distinction, Indianapolis, IN
Photo: courtesy of the caterer
Brussels sprouts with poached egg and fried beet garnish | Royal Fig Catering, Austin, TX
Photo: Bonnie Berry Photography
Fiddlehead garnish | Oliver & Bonacini, Toronto, Ontario, CA
Photo: Vanessa Garrison, Garrison|McArthur Photography
Beet gelée in phyllo with goat cheese mousse and frizzle-fried leeks | Blue Elephant Events and Catering, Saco, ME
Photo: courtesy of the caterer
Crispy pork belly and scallops, mint pesto, and pineapple compote, served in scallop shells | Toque Catering, Victoria, BC
Photo: Tyson Airaksinan Photography
Our January issue if Catersource will look at one ingredient, five different ways; February will focus on center of the plate style. Do you have an idea you’d like to share? Email your images with photo credit and a brief description to [email protected].
