(Above, clockwise from top left) Filo Pizza (artichoke, red onion, tomato, parmesan, and garlic); heirloom tomato with burrata and herb pesto; nut-free pesto shooters (made with fresh herbs); Seasonal Vegetable Salad (romaine, parmesan crisp, cucumber, marinated tomato, pickled red onion, and balsamic vinaigrette); and Spring Rolls (rice paper, mixed vegetables, cilantro, and sweet Thai chili sauce). Photo courtesy Culinary Canvas; (Below) This year clients were seeking out customized menus that reflect individual tastes. Shown: wild mushroom and cheese roulade, braised red cabbage, and seasonal local greens from Zingerman’s Cornman Farms*. Photo courtesy Julia Bartelt
CATERSOURCE ■ WINTER 2024
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