Abstract:
The catering display provides an attractive serving setting for sushi and other foods, increasing the visual appeal of the foods. A stepped base provides multiple surface levels so that sushi and other foods can be well displayed, having pieces toward the center of the base elevated rather than hidden by pieces in front. A hollow interior of the stepped base receives an ice tray so that the entire display base can be kept chilled. The chilled base tends to keep the food items fresh for a longer period of time. Ornamental attachments may be secured to the stepped base, to create a more aesthetically pleasing display of sushi or other food items. For example, a miniature “torii gate”, reminiscent of the ancient temples of Japan, may be mounted atop the stepped base. The “torii gate” may be removed, and replaced with other ornamental attachments.

Description:
BACKGROUND OF THE INVENTION 
   1. Field of the Invention 
   The present invention relates to serving pieces for catering, and more specifically to a catering display for sushi and other foods. 
   2. Description of the Related Art 
   In Japanese cuisine, sushi is a food with over a thousand years of history and tradition. The styles of sushi most familiar to western diners evolved in Japan in the eighteenth century. Like many Japanese traditions, sushi is often considered a form of art. 
   Sushi, either “Nigiri-zushi” in the form of a small portion of rice topped with a piece of raw or cooked fish, or “Maki-zushi” in the form of strips of raw fish rolled in rice and wrapped in a thin sheet of dried seaweed, is served in small pieces that are presented to enhance the natural beauty of the simple ingredients. The beauty of presentation is second only to the quality and freshness of the ingredients in sushi tradition. 
   Beautiful presentation of sushi is often achieved, on a small scale for individual serving, by using simple and decorative plates or platters whereon a single serving of sushi can be attractively arranged and embellished with condiments for a single diner. However, when large amounts of sushi must be presented for a large number of individuals, such as in a buffet, or at a catered event, the desire for beautiful presentation must be pitted against the need to keep the large quantities of sushi fresh, both for health reasons and to ensure that the sushi pieces remain at their highest quality. 
   Various methods and apparatus for serving sushi have been devised. U.S. Pat. No. 5,813,497, issued on Sep. 29, 1998 to Y. Iwamoto et al., discloses a method and apparatus for serving and displaying food wherein a continuous watercourse runs around the periphery of a counter or sushi bar, with patrons seated along the continuous watercourse. Food carriers, configured as miniature boats navigating the watercourse, carry trays of sushi for the patrons to select as the miniature boats go by. This method and apparatus illustrates the lengths that a sushi restaurant might go to in order to offer a unique, and aesthetically pleasing presentation. However, such a method and apparatus is clearly inappropriate for a portable food service, as is often required in the food catering industry. 
   U.S. Pat. No. 6,434,970, issued on Aug. 20, 2002 to H. Hasegawa, discloses a plate, mainly used for serving sushi on a revolving conveyor in restaurants. The plate is provided with a central recess with an ice disk set inside, and covered with a transparent cover, so that the interior of the plate is kept cool in order to keep the sushi fresh and the sushi is protected from contact with the outside air. While the plate serves to keep a small serving of sushi fresh, it is not ideally suited to serve a large amount of sushi, as at a buffet or a catered event. Although the cover is desirable for such small servings, a covered serving plate might be a hindrance to a large number of people serving themselves from a large display of food. Additionally, the plate is discussed on conjunction with a conveyor system that is not suitable for a portable food service, as is often required in the food catering industry. 
   U.S. Pat. No. 6,533,120, issued on Mar. 18, 2003 to P. Csengeri, discloses an apparatus with multiple-level eating surfaces, which can be made as separable modular units, or molded units having a one-piece construction. 
   Japanese Patent No. 2000-189,299, published in July 2000, discloses a display stand for conically rolled sushi. The display stand includes a platform having several holes of varying size. The conically rolled sushi pieces sit lower in larger holes, and higher in smaller holes, thereby displaying the sushi pieces at varying heights. 
   U.S. Pat. No. 5,727,857, issued on Mar. 17, 1998 to L. Smith, discloses a portable knockdown food display apparatus. The apparatus includes a rack for holding food, and a container for containing ice. During use, the container is partially filled with ice, and the rack is placed into the container in close proximity to the ice. The apparatus includes legs and a cover. The apparatus can be broken down for portability. 
   U.S. Pat. No. 2,697,294, issued on Dec. 21, 1954 to J. Zenker et al., discloses a pastry dummy, the pastry dummy being a circular, multi-tiered mock cake form to which icing, frosting, or simulated frostings may be applied to provide imitation cakes and the like for display purposes. 
   None of the above inventions and patents, taken either singly or in combination, is seen to describe the instant invention as claimed. Thus a catering display for food solving the aforementioned problems is desired. 
   SUMMARY OF THE INVENTION 
   The catering display for food provides an attractive display for sushi and for other foods. A stepped base provides multiple surface levels so that small food items, such as sushi pieces, can be well displayed, having pieces toward the center of the base elevated rather than hidden by pieces in front. 
   The stepped base has a hollow interior for receiving an ice tray, so that the entire display base can be kept chilled. The chilled base tends to keep the food pieces fresh for a longer period of time. 
   Ornamental attachments may be secured to the stepped base, to create a more aesthetically pleasing display of sushi or other food items. For example, a miniature “torii gate”, reminiscent of the ancient temples of Japan, may stand atop the stepped base, creating an image that reflects Japanese history and tradition. The “torii gate” may be removed, and replaced with other ornamental attachments that fit the many, varied themes of a catered event. 
   The catering display for food is portable, due to its size and collapsible nature. Because the ornamental attachments are removable, and because the catering display for food is kept chilled by ice without the requirement for refrigeration equipment, the catering display for food may be readily transported to, and set up at, a variety of sites to suit numerous different occasions. Thus, the catering display for food is well adapted for the catering industry, and is well suited to a catered display and presentation of sushi. 
   Although well adapted for the display and presentation of sushi, the catering display of the present invention can also be used to provide a serviceable and aesthetically pleasing display stand for other types of catered foods. 
   Accordingly, it is a principal object of the invention to provide a catering display for food. 
   It is another object of the invention to provide a catering display for food that is attractive as well as functional. 
   It is a further object of the invention to provide a catering display for food that can be ornamentally reconfigured. 
   Still another object of the invention is to provide a catering display for food that can be chilled to keep sushi fresh. 
   Yet another object of the invention is to provide a catering display for food that is easily transportable. 
   It is an object of the invention to provide improved elements and arrangements thereof for the purposes described which is inexpensive, dependable and fully effective in accomplishing its intended purposes. 
   These and other objects of the present invention will become readily apparent upon further review of the following specification and drawings. 

   
     BRIEF DESCRIPTION OF THE DRAWINGS 
       FIG. 1  is an environmental, perspective view of a catering display for food according to the present invention. 
       FIG. 2  is a perspective view of a base platform of a catering display for food according to the present invention. 
       FIG. 3  is a bottom perspective view of a base platform of a catering display for food according to the present invention. 
       FIG. 4  is an exploded, perspective view of a catering display for food according to the present invention. 
       FIG. 5  is an exploded, perspective view of a catering display for food according to the present invention illustrating a first alternative ornamental fixture for the catering display for food. 
       FIG. 6  is an exploded, perspective view of a catering display for food according to the present invention illustrating a second alternative ornamental fixture for the catering display for food. 
       FIG. 7  is an exploded, perspective view of a catering display for food according to the present invention illustrating a third alternative ornamental fixture for the catering display for food. 
       FIG. 8  is an exploded, perspective view of an embodiment wherein the catering display for food is configured to resemble a bridge. 
       FIG. 9A  is a perspective view of another embodiment of a catering display for food according to the present invention. 
       FIG. 9B  is a bottom perspective view of the catering display for food illustrated in  FIG. 9A . 
       FIG. 9C  is an environmental, perspective view of the catering display for food illustrated in  FIG. 9A . 
       FIG. 10  is a perspective view of an alternate embodiment of a catering display for food. 
       FIG. 11  is an exploded view of the catering display for food illustrated in  FIG. 10 . 
   

   Similar reference characters denote corresponding features consistently throughout the attached drawings. 
   DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS 
   The present invention is a catering display for food, designated generally as  10  in the drawings. Referring to  FIG. 1 , the catering display for food  10  comprises a stepped base platform  20  for displaying and serving sushi pieces  99  or other food items, such as fruit, cheese, candy pieces and other items. The base platform  20  is a generally rectangular platform having steps, or tiers, running lengthwise. Sushi pieces  99  are displayed on the base platform  20  on the different steps, or tiers, so that the rows of sushi pieces  99  toward the center of the base platform  20  are not obscured by rows of sushi pieces  99  towards the sides of the base platform  20 . This allows each of the sushi pieces  99  to be more optimally displayed than on a simple, planar surface. A hollow interior of the base platform  20  accommodates one or more ice trays  60  in order to keep the base platform  20  chilled, ensuring that the sushi pieces  99  remain fresh. The base platform  20  supports a decorative fixture, such as the miniature “torii gate”  100  illustrated. 
   Turning now to  FIGS. 2 and 3 , the base platform  20  comprises a rectangular frame formed by a pair of stepped end pieces  22 , joined to a pair of elongated, rectangular sides  24 , the sides  24  being longer than the stepped end pieces  22 . The stepped end pieces  22  define a plurality of step levels. A plurality of steps extend between the stepped end pieces  22 , to form the tiers of the base platform  20 . 
   In the embodiment illustrated, the base platform  20  has three step levels. A top step  44  extends lengthwise across the base frame between the stepped end pieces  22 , centered between the sides  24 . A pair of middle steps  42  extend lengthwise across the base frame between the stepped end pieces  22 , a middle step  42  being on each side of the top step  44 . An upper riser  52  extends lengthwise between the stepped end pieces  22 , filling in the space between the back edge of each middle step  42  and the top step  44  above. A pair of bottom steps  40  extend lengthwise across the base frame between the stepped end pieces  22 , a bottom step  40  being between each middle step  42  and a side  24  of the base platform  20 . A middle riser  50  extends lengthwise between the stepped end pieces  22 , filling in the space between the back edge of each bottom step  40  and the middle step  42  above. A raised edge  48  surrounds each of the steps  40 ,  42 , and  44 , and functions to retain a protective glass or Plexiglas sheet that may be placed on each of the steps. 
   Apertures  46  are defined in the top step  46 . Referring to  FIG. 3 , support blocks  30  are shown reinforcing the underside of the top step  44  in the area of the apertures  46 , with apertures  46  continuing through the support blocks  30 . The reinforced apertures  46  thus provide a receptacle for mounting a decorative fixture, such as the miniature “torii gate”  100 . The platform base  20  is structurally reinforced by additional support blocks  30  or gussets forming corner braces, and by a stepped center support  32  that provides additional support for the steps. The platform base  20  itself is supported by feet  34 , affixed to the bottom of each corner of the platform base  20 . The platform base is preferably structured of wood, and preferably finished with a clear or colored hard lacquer. 
   Referring now to  FIG. 4 , the catering display for food  10  is set up for use by placing the platform base  20  over one or more ice trays  60 , filled with ice (not shown) to chill the platform base  20 . Ice trays  60  are fitted to the interior of the platform base  20 . A protective glass or Plexiglas sheet overlays each of the steps. A top protective sheet  58 , overlaying the top step  44 , has apertures  59  in alignment with the apertures  46  of the top step so that an ornamental fixture, such as the miniature torii gate  100 , can be mounted to the platform base  20  through the top protective sheet  58 . Middle protective sheets  56  overlay the middle steps  42 , and bottom protective sheets  54  overlay the bottom steps  40 . The protective sheets are held in place by the raised edges  48  surrounding each step. 
   The miniature torii gate  100  shown in  FIG. 4  is an example of an ornamental fixture that may be mounted to the platform base to enhance the aesthetic appeal of the catering display for food  10 , and of food items presented thereon. The miniature torii gate  100  comprises a pair of tapered upright posts  102 . Each of the posts  102  has a short mounting peg  104  extending from the bottom end of the post  102 . The mounting pegs  104  are adapted to fit securely into apertures  46  in the platform base  20  to support the torii gate  100 . A lower timber  106  extends between posts  102 , and extends through each post  102  near the top of the posts. An upper timber  108  rests on top of the posts  102 , with ends  110  of the upper timber  108  extending beyond the posts. The ends  110  of the timber  108  are swept skyward. 
   Additional examples of ornamental fixtures are shown in  FIGS. 5–7 . In  FIG. 5 , a pair of football goal posts  120  are affixed to the platform base  20  by mounting pegs  122 , the mounting pegs  122  extending from the bottom of the goal posts  120 . 
   Turning to  FIG. 6 , an ornamental fixture is shown wherein several ornamental figures are mounted on a fixture base  130 . Mounting pegs  138  extend from the bottom of the fixture base  130  and support the fixture base  130 , and the ornamental figures mounted to the fixture base  130 , on the platform base  20 . Ornamental figures might include, for example, golf related figures such as a flag  132 , golf clubs  134 , and a golf ball  136 . 
   Referring now to  FIG. 7 , a miniature temple  142  is shown as an ornamental figure. The miniature temple is mounted on a fixture base  140 , with mounting pegs  144  extending from the fixture base  140  to mount the ornamental fixture to the platform base  20 . 
   In an alternate embodiment, shown in  FIG. 8 , a catering display for food  150  is configured to resemble a miniature bridge. In this embodiment of the catering display for food  150 , stepped end pieces  152  are elongated and arched, and in this embodiment serve as sides of the bridge. Bottom steps  156  replace the rectangular sides  24  seen in the previous embodiment, a bottom step  156  being disposed between the stepped end pieces  152  at each end of the stepped end pieces. A top step  160  is supported between the stepped sides  152 , about mid-span of the bridge. Several intermediate steps  158  are disposed along the span of the bridge between the top step  160  and the bottom steps  156  in a stair-step arrangement, supported between the stepped end pieces  152 . 
   An ice tray  162  may be used with the catering display for food  150 , disposed within the hollow underside of the bridge. Used with the ice tray  162 , the catering display for food  150  is kept chilled to prolong the freshness of items displayed on the catering display for food  150 . The ice tray  162  is an arched pan having an arched bottom  164 , arched side walls  166  attached along each side of the arched bottom  164 , and end walls  168  attached at the ends of the arched bottom  164 . Because the ice tray  162  is retained within the hollow interior of the bridge, the catering display for food  150  may be kept chilled without the external appearance of ice, an ice tray, or another cooling device. 
     FIGS. 9A–9C  show another embodiment of a catering display for food  170 , wherein the catering display for food  170  is in the form of a circular, multi-tiered tray. The catering display for food  170  of this embodiment has a bottom tier  172 , a top tier  174 , and at least one intermediate tier  176 . Each of the bottom tier  172  and the intermediate tiers  176  have a perimeter wall  182  and a tier surface  180  forming a tier of the catering display for food  170 . Preferably, for each tier, the perimeter wall  182  extends above the tier surface  180  to form a raised edge  184  around the perimeter of the tier. The raised edge  184  provides additional support for food items placed on the catering display for food  170 , helping to prevent the food items from falling. 
   The tiers of the catering display for food  170  are arranged with intermediate tiers  176  stacked above the bottom tier  172 , each intermediate tier  176  having a radius smaller than the tier below it. The top tier  174  sits atop the uppermost of the intermediate tiers  176 . 
   Referring to  FIGS. 9A and 9B , it can be seen that the catering display for food  170  is formed with a hollow interior  178 . An ice tray  190  fits within the hollow interior  178  of the catering display for food  170 . The ice tray  190  is a circular tray having a circular bottom  192 , and a circular perimeter wall  194  forming a tray for receiving and holding a quantity of ice. 
   The number of tiers and the height of the catering display for food  170  can be varied for different food presentation and decoration, ranging from a relatively low display to a tall display that could be decorated with food items to resemble a Christmas tree.  FIG. 9C  shows the catering display for food  170  decorated with strawberries  199  covering the catering display for food  170  to create a beautiful and eye-pleasing display of red and green. 
   Turning now to  FIGS. 10 and 11 , another embodiment of a catering display for food  200  is shown. The catering display for food  200  is a serving platform, fashioned in a decorative shape, which is adapted to conceal an ice tray within its interior. 
   The catering display for food  200  of this embodiment has a decorative shape that is generally reminiscent of a boat, having a platform base that is configured to resemble a boat hull  202 . The boat hull  202  is basically a low-walled open container having a floor  204  with “bow” and “stern” ends, an end wall  208  located at the “stern” end, and side walls  206  that join together at the “bow” end of the boat hull  202 . The boat hull  202  is thus formed with a hollow interior  203 . An ice tray  210  fits inside the hollow interior  203  of the boat hull  202 . The ice tray has a generally flat bottom  212 , enclosed by sidewalls  214  and end walls  216  to form a tray configured to fit within the hollow interior  203  of the boat hull  202 . 
   A slatted platform  220  covers the ice tray  210  within the hollow interior  203  of the boat hull  202 , largely concealing the ice and ice tray  210  below. The slatted platform  220  comprises a plurality of slats  222 , supported by a pair of parallel longitudinal stringers  224 . 
   A protective sheet  230  formed of glass or Plexiglas overlays the slatted platform  220  within the hollow interior  203  of the boat hull  202 . The protective sheet  230  provides a food-serving surface that is readily removable from the catering display for food  200  for cleaning. 
   A pair of legs  209  are removably attached to the bottom of the boat hull  202 . The legs  209  may be used singly, or together, to vary the positioning of the catering display for food  200  to create different arrangements of the catering display for food  200  on a table, as well as different arrangements of food on the catering display for food  200 . 
   It is to be understood that the present invention is not limited to the embodiments described above, but encompasses any and all embodiments within the scope of the following claims.