A good majority of our Crostini Stations have a rustic look on our full-service events, but we like to incorporate the design of each event, and lately it feels like rustic is going out. The trend is leaning to a more clean and modern feeling now. To support this view, I lean in to style maven, the godmother of design, Rachel Zoe, who called upon us to serve some beautiful bites for a private shopping event at the Eric Butterbaugh Gallery.
The space is utterly exquisite (see it here). It’s like glam collided with mid-century in it’s most luxurious form, so we kept the menu simple looking, playing with shapes that echoed the drool-worthy front brass cut-out entryway door of the space.
We layered a mix of stones, marble, gold and dark wood as our canvas for all of the goodies.
Those long green bulbous things up there are known as “Rat’s Tail Radish”. What a name, right? They were planted in our garden a couple of years ago and they keep reseeding themselves so we have quite an abundance of them and their pretty little pink flowers you see there. We look at garnishes like these as the accessories of our dishes.
With cheese, house-made charcuterie, salads, grilled breads, roasted and candied nuts, fruits, and vegetables that are fresh, roasted, and pickled, Crostini Platters not only are beautiful but they have something delectable for everyone to snack on. The perfect party food! By understanding the decor of the event, we are enabled to embrace it so there is a visual cohesiveness. Real food should be part of the design concept.
Photos: Yolk & Flour
