Decorating Hors d’oeuvres Platters
In the beginning say, about 30 years ago, our big styling strategy in the catering kitchen was to use flower blossoms on our hors d’oeuvres trays. I never loved this approach; the flowers had nothing to do with the food and staff tended to get carried away with over-flowered trays. To me, the food is the point, and the purpose of decorating any food is to show it off. Today, we use an occasional spray of orchids or a single blossom, but more frequently hors d’oeuvres are arranged on a bed of thinly sliced green apples or lemons. We also like to use a bed of dried beans, which come in a wide variety of shapes, sizes and colors, so the effect is almost like a painted backdrop. (If you do this at home, take care not too use beans that are too small, as they could stick to your hors d’oeuvres and provide a potentially tooth-breaking crunch.) In general, when it comes to decorating platters, less is more. Consider simply adding a sprig of fresh herbs or a bed of kale for a burst of green. Platters can be prepped long before the hors d’oeuvres are added.