Bouquets of curly treviso, radishes wedged into whipped butter towers, and massive wheels of serve-yourself cheese are the new chips and guac. When it comes to creating your own avant-garde spread, it’s important to remember that the ingredients are the star of the show, not the vessels. This actually makes your job easier. Pared-back serveware that can be in the background is all you need. You’ll just want to be sure that your bowls, coupes, stands, and boards vary in height and size, to create a dynamic landscape. But before you get your credit card out, you’d be surprised what you can do with things you already have. I’ve used an upside-down bowl as a pedestal for a plate, et voilà, a makeshift cake stand.
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Photography by Elena Petrossian and Verónica González |
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Of course, there are also a few new goodies I’m eyeing:
01. While I might be intimidated to serve a full-on raw bar at home, seafood towers aren’t just for shellfish. I’d fill this one with flowery chicories or assorted Italian cookies from Veniero’s in Manhattan’s East Village.
02. I find comfort in knowing that anything I put in this tinfoil-esque basket would automatically be photo-worthy, whether that’s carrots with long ruffly tops, store-bought potato chips, or a pile of prosciutto.
03. Risers instead of traditional platters, like these at Ananas Ananas’s Design Within Reach event, are the ultimate way to hop on this trend. I’d plop my snacks right on blocks from Amazon; no plates necessary. 04. A beautiful butter tower deserves a beautiful butter knife. I recently came across the Numero collection at Sabre and was struck by the curved, diagonal handles.
05. So many of the party buffets I’ve spotted include stainless steel coupes, and you can order them in sets on Amazon. I’ve seen them filled with dangling muscat grapes, a single piece of citrus, or whipped butter. 06. Yes, classy toothpicks do exist, and they’re also on Amazon. The pearlescent ball detail on these makes them like jewelry for the table.
07. While these wouldn’t be part of the snack spread, I’d still want my appetizer plates to be just as charming as the serveware. Simple with a twist; I love the bubblelike flared edges. 08. Scallops walked so zigzags could run.
09. The raised edges, clean lines, and glossy-to-matte finish of the entire Kelly Wearstler x Serax Dune collection make it a refreshing palate cleanser. I’d populate this serving bowl with a mountain of bread rolls.
10. While a basic square serving board would certainly do, the angular cuts of this ash-wood one inspire a more creative orientation of cheese, meat, or crudités. |
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While quality is usually key, some serveware is easier to save on than others. Here’s what I suggest. |
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There are so many talented creatives in the food world right now—here are six I’ve been following for inspiration. • There’s no such thing as too much radicchio. Just look at caterer Sophie Dalah’s bounty.
• Using one singular material is an easy way to build cohesion. Exhibit A: this table by culinary producer Zoë Josephine Johnston of Spilt Milk Collective, styled entirely with silver serveware. • Site-specific chefs LEV reminds us that there are no boring vegetables, just boring plating. By arranging all of their crudités in one massive bowl, they created a real showstopping moment. • Zélikha Dinga, the founder of Paris creative studio Caro Diario, managed to create one table that celebrates all of my favorite things: olive oil, ricotta, cherry tomatoes, and box pleats. • Forget spoons and forks—at the Italian guesthouse Casa Lawa, the only “dinnerware” you need is a roll of kraft paper. • Antonella Tignanelli, an artist-chef, makes me want to use my stemware for anything other than a drink. |
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