The brief was short: originality, flavour and a wow effect. Autumn colours, and the company's own flag colours alongside them.
It looks like a free hand and is in fact very precise. A wow effect cannot be added at the last minute. It has to live in how the table looks the moment you come through the door, and equally in what you're holding two minutes later.
I took autumn literally: burgundy drapery, dried oak leaves, sunflowers and red chrysanthemums, dried oranges, grapes, persimmon and passion fruit set among the cured meats. Gold in the cutlery and the skewers, black in the cones and the trays. So the salon's own colours held the table together without drawing attention to themselves.
Flavour had to carry the weight, so the table ran from pulled meat in brioche to crème brûlée in porcelain. In between: boards, cones, cups of crudités and hummus, salmon canapés, curd cheese with berries.
The Grand Opening ran for two days. So the whole table was built twice, and the second day was not allowed to look like a repeat.
From the first planning session it was clear that Edith thinks about catering as a whole. She sits down with you, listens to what you have in mind, you go through everything together, and then she builds a menu made exactly to fit that particular event. And the result? Food that not only tastes wonderful, but looks beautiful and fits perfectly into the whole concept.
That's from their review, and it is exactly the sentence I do this work for.
