Beauty and the Feast

Lois Bloom, Patricia Boyer / March 2011

Let your banquet business showcase your f&b flair. Offered here are an array of place settings, buffet pieces, and serveware, which have been put into action by Mandarin Oriental New York’s executive chef Toni Robertson and exec sous chef Amy Thompson. Styling by Gerri Williams.


William Brinson

    Clockwise from left

    Apilco USA (www.apilco-usa.com) The versatile “Ginkgo Leaf” showplate is great for cheese, a platter of hors d’oeuvres, a plate of cookies, or an elegant entrée. The 14.2" by 14.4" size, shown in white, is also available in black; a 10.2" by 10.2" size comes in white only.

    Steelite International USA (www.steelite.com) Sleek bright white porcelain risers from Roselli Design are available in 3 sizes of squares, coupes, and rounds. The 14 1/2" square riser shown stands 8" high. Other sizes are 11 1/2" by 6 1/2" and 9 1/2" by 4 1/2".

    Spiegelau (www.spiegelauusa.com) “Vino Grande” combines style, durability, and value with extra large bowls in classic shapes. These lead-free, machine made glasses are dishwasher safe. The 21 7/8 oz. Bordeaux and the 19 2/3 oz. Cognac are shown.

    Cardinal (www.cardinalglass.com) “Intensity” creamy-white, extra strength Zenix® mineralized dinnerware with large-surface areas includes 5 plates, 2 bowls, and an oval platter. It may be teamed with cups and saucers from the “Daring” collection.

    Tuna dégustation: tartare, sashimi, tataki, cucumber salad, avocado mousse. seared sea scallops with butternut squash puree & pea shoots


William Brinson

    Top to Bottom

    Oneida (www.foodservice.oneida.com) The ample 13 1/4" 125 1/2 oz. “Wave” bowl is part of a contemporary line of bright-white serving pieces with a scratch resistant glaze and finely polished feet designed to mix in with other Oneida bright-white and solid color settings.

    Orion Trading & Design (www.oriontrading.com) Mini “Domino” bowls in assorted colors can be used for anything from seasonings, to condiments, to bite-size sweet or savory treats.

    Seltmann USA (www.seltmann-usa.com) Available in several sizes, free-form rectangular bowls from the “Buffet Gourmet” line nest side by side for visual impact. The larger bowl shown measures 20 2/3"L by 7 1/3"W at one end and 5 1/5"W at the other and holds 85 ounces. The other is 20 2/3"L by 13"W and 10 1/2"W and holds 180 ounces. Both are 1 3/4" deep.

    WMF Hotel (www.wmfamericas.com) The spoon and fork of the graceful slender “Chafing Dish Serving Set” in 18/10 stainless steel are an easy reaching 15 1/4" long.

    Grass-fed rack of lamb with Sichuan pepper-corns, red wine reduction & vegetable ragoût. Roasted purple & fingerling potatoes


William Brinson

    Clockwise from front

    World Tableware (www.foodservice.libbey.com) The new “Supreme” serveware is a full line of contemporary-styled service pieces in high polished, mirror finished 18/8 stainless with long slender handles to complement any setting. The ladle and long-handled spoon and fork are shown.

    BIA Cordon Bleu (www.biacordonblu.com) The 20 1/4" by 10 1/2" “Leaf Bowl” has a 3.75 quart capacity. Part of the “Nouveau” collection of creamy white porcelain, a smaller 16" by 8 1/2" version is also available.

    Villeroy & Boch (www.villeroy-boch.com) The 32-piece “Damasco Hotel” line offers classic shapes with an elegant relief in pure white porcelain. Perfect for high-volume hospitality projects, it’s also interesting for independent restaurants. The 11" dinner plate and stackable 10 ounce soup cup and saucer are shown.

    Butternut squash soup with pesto & rice crackers. Heirloom tomato salad with basil & shaved Vella Jack cheese


William Brinson

    Kenilworth Trading Co. (www.kenilworthllc.com) From the “Pangia collection,” “Mezza” is a combination of 4 different pieces that may be used individually or arranged in a stunning design. A 9 13/16" by 7 1/16" oval bowl is shown with 2 right and 2 left tuskboats and 2 side boats (all 8 11/16” by 3 1/8”).

    Canapés: smoked salmon in cucumber sake cups with caviar; duck rillettes parcels.


William Brinson

    Clockwise fom left

    Lenox (www.lenox.com) The contemporary “El Paso” pattern of squares and rectangles is made with alumina for extra strength and durability, perfect for banquets. The 10" square plate is shown.

    Riedel (www.restaurant.riedel.com) “Restaurant XL” is a line of exquisitely tall wine stems, including a Pinot Noir (shown), a Cabernet, a Hermitage, and a Champagne. Based on the Vinum XL, but at a lower price point it features the same fine quality bowl with a slightly thicker stem for enhanced durability.

    Lilien (www.mcgrinder.com) The 4 sectioned 17 3/4" by 5" white porcelain platter from the “Actual” collection is as effective for presenting toppings and condiments on the buffet line as it is for passed hors d’oeuvres or a dessert tasting.

    Coconut/chocolate ganache tart


William Brinson

    Left to right

    American Metalcraft (www.amnow.com) “Ascent 3” is a 3-tiered stand with mirror finished legs and individually hand hammered tiers. Overall dimensions of 20" high and 23" in diameter make this an impressive display for appetizers, side dishes, and desserts. Coordinated tasting plates, sauce cups, and ramekins are available.

    Orion Trading & Design (www.oriontrading.com) Made of 18/10 stainless steel with a random-sanded finish to prevent scratches, “Theatre Steps” makes a most dramatic presentation. The base of the steps measures 24 1/2" by 16" and tapers to 7”. Display options are unlimited.

    Mini desserts: fruit & lemon curd trifle, Battenberg cake, caramel/chocolate tart, carrot cake, apple crumb pie

    Linens

    Rivolta Carmignani (www.rivoltacarmigni.com) “Contemporaneo” 100 percent double-twisted Egyptian cotton is shown in white.