Even American standards such as burgers, eggs Benedict and Buffalo wings work well with tailoring. Benedict are favorites among clients of Boston-based caterer Terrence Janericco. The right presentation can turn an everyday appetizer into the sublime. Or at least something approaching it. Anything people don't see every day is worth considering.
Nonfood platforms elevate as well.
Darin Malone, executive chef for Carlyn Berghoff Catering in Chicago, passes up the usual bamboo skewers in favor of trimmed willow or grape branches. Sliced sausage, cut on the bias, takes on a fancy air when served on rosemary sprigs. Chinese porcelain spoons make perfect carriers for a poached quail eggs topped with caviar. Jasmine rice, cooked 2 oz. Garlic, chopped 1 tsp.