The food,
up close.
Boards, plates, stations and tables from past events — cooked and styled by Chefitupcatering.
A Mediterranean spread
Mezze, grilled meats, flatbread and dips, laid out for a house full of guests.
A grazing board, built dense
Cured meats, cheeses, figs, honey and crackers, packed edge to edge.
Croissants and tarts
A bakery spread in daylight — tarts, a layered cake and a pile of croissants.
Brisket on the board
Sliced thick, still smoking, with a knife at the ready.
The pass
Sauce, garnish, and a set of tweezers. Plating is the quiet part of dinner.
Live fire on the patio
Skewers over an open flame, string lights behind.
Set for a private dinner
Candles, linen, and the first course waiting at the table.
The corporate lunch
Sandwich boards, salads and fruit, arranged for a full room.
A long table at dusk
Every place set, candles lit, doors about to open.
Finishing a plate
Microgreens placed one at a time, by hand.
Boxed and ready
Drop-off trays tied, tagged and waiting for pickup.
Sliders and cones of fries
House dips for the table, served late.
The candy station
Jars, macarons and chocolate-dipped strawberries under the string lights.
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