(Corbin Gurkin photo)

Now that everyone is trying to stick to those New Year’s resolutions, like eating healthy and loosing weight I’m sharing some of my favorite food styling from some of our events. We are so lucky to be able to work with the calibre of caterers that we have here in Charleston, like Cru Catering, one of of faves that we frequently collaborate with. They are always willing to get creative with us! Like this new take on shrimp cocktail- served on the “half shell” over a bed of cocktail sauce. So much more refined at a wedding than “dipping”.

(Liz Banfield Photo)

Sometimes using unexpected containers is a way to do something fun. Here, at a wedding at The William Aiken House, Patrick Properties Hospitality Group served a palette cleansing sorbet (after cocktail hour before dinner) in individual glass votive holders in the wedding color scheme.

(Corbin Gurkin photo)

For a wedding at home, I love being able to use the hostess own serving pieces. This tiered sterling serving tray was perfect for canapes on the buffet, and using what the home owner owns adds makes for an organic mix of different pieces.

(photo by Corbin Gurkin)

I love this new way of serving oysters on the half shell- instead of bowls of Tabasco and lemons that can get messy and need to be replenished, they were served on the ice with the oysters. How awesome are those mini Tabasco bottles?

(Corbin Gurkin photo)

For a refined and modern cocktail hour food display, Cru Catering painstakingly created perfect mini individual foods like Caprese salad with basil geleee, and asparagus wrapped in smoked salmon in dill creme fraiche.

(Gayle Brooker photo)

 I loved this trio of soup that Caroline’s Catering created for a first course- 3 mini soups in clear glass votives made for a perfect portion and sampling for a fall feast.