The End Game

Lois Bloom, Patricia Boyer / May 2012

After you’ve won over guests with gratifying meals, seal their affections with exquisitely presented courses of sweets. Lois Bloom and Patricia Boyer report. Photographs by William Brinson. Food and prop styling by Sarah Cave for Big Leo.


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    Riverside Designs (www.riversidedesigns.com) The 5" by 10" “Heart” recycled glass tray is also available in 9" and 13" squares. As part of the Plates with Purpose™ collection, 15 percent of the proceeds of its sales benefit Habitat for Humanity of Pittsburgh. Designs to benefit other nonprofits are also available.

    Sambonet (www.sambonet.com) Pastry tongs are available in three sizes (18, 23, and 26 cm); pastry pliers in two 2 sizes (15 and 20 cm). Both are shown in 18/10 stainless steel.

    Rosenthal (www.hotel.rosenthal.de) The levels of the “Loft” 3-tier étagère range from 4 3/4" to 7 1/2" to 10 3/4".

    Riedel (www.riedel.com) The 13 3/4 ounce “Sommeliers” Sauternes glass emphasizes acidity to balance the sweetness and luscious finish of dessert wines.

    Truffles: “Hip-Hop,” “Exotic,” and “Les Fleurs du Chocolat” from Vosges (www.vosgeschocolate.com)
    Ribbon: Mokuba (www.mokubany.com)


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    Steelite International USA (www.steelite.com) Possibilities are limited only by the imagination when using “Sectionals” 1.75" by 1.75" by 2" high pedestals from the “Crucial Detail” collection.

    Izabel Lam (www.izabellamdinnerware.com) Colors of chocolate truffle and gold stream across the “Truffle Truffles” glass collection. Each piece is hand painted so that no two plates will be alike. Commercial dishwasher and color safe. The 4" by 12" rectangle is shown.

    Bernardaud (www.bernardaud.com) Enliven a delicious portion of mousse, panna cotta, or pastry with the 8.5" wide-rimmed “Ecume” plate in pure white porcelain.

    Pastries: Parisian macarons and mini opéras by François Payard (www.payard.com)


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    Orion Trading (www.oriontrading.com) Fused-glass “Petal” plates come in a dazzling array of color combinations. Available in 7" and 9" sizes, they’re just deep enough for à la mode presentations.

    Villeroy & Boch (www.villeroy-boch.com/hotel) The “New Wave” Premium Bone Porcelain is distinguished by its brilliant white, subtle shimmer, and extreme hardness. Use the 11 1/4" Bocuse d’Or gourmet plate as a base for the 10 1/4 ounce bowl, the 4" small dish, and the 8 3/4 ounce cappuccino cup to assemble the perfect combo.

    Marshmallows: The City Bakery (www.thecitybakery.com)


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    American Metalcraft (www.amnow.com) “The Sterling Silver Tasting Tree” rises 13" from a 4 1/4" round stepped base to hold 10 bite-size treats. The branches can be spread open to further extend the sweet hospitality.

    Tablecraft (www.tablecraft.com) From the “Glacier Collection,” the 11" “Wavy Square Platter” will dress up a heap of berries, a variety of cookies, or a special occasion cake.

    Oneida Foodservice (www.foodservice.oneida.com) The Balanced contemporary styling of “Fulcrum” flatware is available in polished 18/10 stainless steel or silver plate, and satin finish stainless steel.

    Cake Pops: New York Cake Pops (www.nycakepops.com)
    Cake: “Tout Vanille” 4-person cake by François Payard (www.payard.com)


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    Lenox (www.lenox.com) The “Aspen Ridge” 2-tiered porcelain server, 11" at the base, is perfect for tartlets, petits fours, cookies, or cupcakes.

    RAK (formerly known as Kenilworth; www.hlcdinnerware.com) The “Mazza” 8" square porcelain plate features a free-form well that works in combination with an 8" by 2" side dish with 3 wells that’s ideal for sweet condiments and mignardises.

    Mini fruit tarts: François Payard (www.payard.com)
    Cream Puffs: Beard Papa’s (www.muginohointl.com)