Hi friends, hope you had a wonderful weekend and that you celebrated the special fathers in your life in style. Ours was so relaxing, we were blessed with the most spectacular day and it was all about family and having a fantastic BBQ. Such a nice “chill” day, very welcome ahead of a super busy week.
One of my “big hits” in my online shop this summer has been my wooden three tiered servers. I cannot keep these in stock, and with good reason. they are amazing! They are as pretty as they practical and even space saving. They kind of elevate any thing you put in them. I have used mine for antipastas, crudites, a Mediterranean spread, the list goes on….
So today a kind of “how to” to give you some ideas which are by no means exclusive to this server, but can apply to some degree apply to all. My sister in law held a large party this past weekend and asked me to make 2 of the these, I must admit I had fun playing “caterer”:) As many of you who have bought these said they would love a “how to” tutorial I thought this could make a fun post.
I wish I took more “during” pictures but hopefully this will give you some good ideas!
MEDITERRANEAN SERVER AND WHAT I USED-
2 large bunches of kale
Cabbage heads (red)
Carrots, asparagus spears
Kirby cucumbers cut into “stalks”
Humus, salsa and a vegetable spinach yogurt dip
2 large bags of Terra chips
Pita bread cut into wedges
The first thing I did is cut the pita into wedges, spread them single layer on a large baking sheet and drizzle olive oil, add a pinch of sea salt and oregano (liberally) over them and bake at 350 for about 15 minutes, until almost crispy. I store them in aluminum until serving.
I then “line” each tier with kale . I get serving bowls and “drape” cabbage leaves over them (so you do not see the actual bowl but it looks like its in a “bowl” of cabbage. I added the vegetables after washed to the top tier, I like it very full.
I then add the dips to the bowls and garnish with small clusters of grapes, fresh figs cut in half
The lower section I did half Terra chips and half of the baked oregano pita wedges….VOILA! No rules but a lot of fun:)
ANTIPASTA AND WHAT I USED-
2 thinly sliced Sopressata
2 big chunks of Parmesan sliced in into small bite sized pieces
1 quart marinated artichokes
1 bunch of kale
1 quart marinated mushrooms
1 quart marinated mozzarella balls
3 baguettes thinly sliced (about 1/2″)
1 nice sized chunky of extra sharp provolone
5 packs of breadsticks
2 packs chunky sesame breadsticks
Small clusters red grapes
About 6 figs cut in half
On center tier, I layered it with kale. I cut the baguettes into 1/2″ slices and stored in air tight Ziploc bag until ready to serve.
On top tier added stacked sesame breads ticks, cut one of the Parmesan wedges almost to the core and added the core with the small bit size pieces of the cheese “spilling” out from the rind. Added a few small clusters of grapes (or you can add any kind of fruit)
Second/center tier added the sopressata, provolone, mozzarella, mushrooms, artichokes the topped it with small clusters of grapes and half cut figs (on top of kale)
Last layer filled with the freshly cut baguettes and piled two corners with the long thin breadsticks. I add these at the end so bread stays fresh. Finally you can garnish as you choose, fresh half cut figs and small clusters of grapes work beautifully.
Olive oil and oregano at the ready for the pita chips
And finally here they are right before the party was starting….having a spectacular backdrop like the water certainly did not hurt:)
What fun this was! I cannot wait to make my next one, I see a raw bar in my future:)
The servers are all sold out right now. However I am getting in 20 more of the round and 6 more of the large rectangular and 4 of the small two tier. To preorder yours you can email [email protected]. Here is the info-
All are made of rustic recycled wood
Round 3 tier-Dimensions:(20″ x 28″) $135.00
Rectangular 3 tier Dimensions:(21.5″ x 16″ x 26″).$145.00
Rectangular 2 tier Dimensions:(21.5″ x 16″ x 21″). $110.00
They are so fabulous for entertaining year round but remember the ideas given here can apply to almost any type of tiered server. Thank you for stopping by, now I am craving a little snack:) Wishing you a fabulous day….until next time!
That is absolutely stunning and what a beautiful way to display everything! So incredibly creative and it looks sooo appetizing! Thanks for the inspiration and I’m going to order the two tiered tray! I can’t wait to use it this summer!
Absolutely stunning!! I am throwing a dinner party in 2 weeks for my husband’s birthday and I plan to copy you to a tee. I hope you agree that to be copied is the finest form of flattery;). Thanks for the beautiful pictures, it looks like your sister-in-law is an equally good hostess, or maybe first runner up next to you!
oh tina, i love your food. and your tiered servers! that looks phenomenal, and i bet you sell them all with this post! bravo as a caterer, and if that becomes your next gig, i will move to NY and intern for you. 🙂
These are brilliant! Big points on presentation AND practicality.
I love the look of those cabbage bowls. That one is going to be copied.
The asparagus looks pretty, but do people eat it raw? I’m crazy about crunchy vegetables, but I think of asparagus as being one that melts in your mouth. Something new to try…
Your aperitif dinatoire looks like a huge success.
Tina, these looks delicious! And so festive. I have a tiered platter similar to your and have used it for years. I hope that you are having a great week!
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Hi friends, hope you had a wonderful weekend and that you celebrated the special fathers in your life in style. Ours was so relaxing, we were blessed with the most spectacular day and it was all about family and having a fantastic BBQ. Such a nice “chill” day, very welcome ahead of a super busy week.
One of my “big hits” in my online shop this summer has been my wooden three tiered servers. I cannot keep these in stock, and with good reason. they are amazing! They are as pretty as they practical and even space saving. They kind of elevate any thing you put in them. I have used mine for antipastas, crudites, a Mediterranean spread, the list goes on….
So today a kind of “how to” to give you some ideas which are by no means exclusive to this server, but can apply to some degree apply to all. My sister in law held a large party this past weekend and asked me to make 2 of the these, I must admit I had fun playing “caterer”:) As many of you who have bought these said they would love a “how to” tutorial I thought this could make a fun post.
I wish I took more “during” pictures but hopefully this will give you some good ideas!
MEDITERRANEAN SERVER AND WHAT I USED-
The first thing I did is cut the pita into wedges, spread them single layer on a large baking sheet and drizzle olive oil, add a pinch of sea salt and oregano (liberally) over them and bake at 350 for about 15 minutes, until almost crispy. I store them in aluminum until serving.
I then “line” each tier with kale . I get serving bowls and “drape” cabbage leaves over them (so you do not see the actual bowl but it looks like its in a “bowl” of cabbage. I added the vegetables after washed to the top tier, I like it very full.
I then add the dips to the bowls and garnish with small clusters of grapes, fresh figs cut in half
The lower section I did half Terra chips and half of the baked oregano pita wedges….VOILA! No rules but a lot of fun:)
ANTIPASTA AND WHAT I USED-
On center tier, I layered it with kale. I cut the baguettes into 1/2″ slices and stored in air tight Ziploc bag until ready to serve.
On top tier added stacked sesame breads ticks, cut one of the Parmesan wedges almost to the core and added the core with the small bit size pieces of the cheese “spilling” out from the rind. Added a few small clusters of grapes (or you can add any kind of fruit)
Second/center tier added the sopressata, provolone, mozzarella, mushrooms, artichokes the topped it with small clusters of grapes and half cut figs (on top of kale)
Last layer filled with the freshly cut baguettes and piled two corners with the long thin breadsticks. I add these at the end so bread stays fresh. Finally you can garnish as you choose, fresh half cut figs and small clusters of grapes work beautifully.
Olive oil and oregano at the ready for the pita chips
And finally here they are right before the party was starting….having a spectacular backdrop like the water certainly did not hurt:)
What fun this was! I cannot wait to make my next one, I see a raw bar in my future:)
The servers are all sold out right now. However I am getting in 20 more of the round and 6 more of the large rectangular and 4 of the small two tier. To preorder yours you can email [email protected]. Here is the info-
All are made of rustic recycled wood
Round 3 tier-Dimensions:(20″ x 28″) $135.00
Rectangular 3 tier Dimensions:(21.5″ x 16″ x 26″).$145.00
Rectangular 2 tier Dimensions:(21.5″ x 16″ x 21″). $110.00
They are so fabulous for entertaining year round but remember the ideas given here can apply to almost any type of tiered server. Thank you for stopping by, now I am craving a little snack:) Wishing you a fabulous day….until next time!
PS If you missed my Seven on Sunday, click here
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Hi Tina, you have the best ideas for entertaning and everything looks so yummy… Thanks for the inspiration… And making me want to snack better..!
Looks delicious, and fun!!! Thanks for the suggestions. You are quite the hostess Tina!! Blessings from hot and humid Missouri!!!
That is absolutely stunning and what a beautiful way to display everything! So incredibly creative and it looks sooo appetizing! Thanks for the inspiration and I’m going to order the two tiered tray! I can’t wait to use it this summer!
You have a beautiful way with decorating, entertaining and style?Lucky us to be able to see your lovely creations!
Perfection! Everything looks delicious!
thanks for the suggestions! i am so anxious to use mine and needed ideas. Would you consider the surface “food safe” ?
I love these “how to do” posts! It is very inspiring and looks gorgeous, yet simple enough to recreate. Thank you for sharing Tina!
So appetizing! My invitation must have gotten lost in the mail!!!!
Absolutely gorgeous!!!
They look too good to eat !!!!
Absolutely stunning!! I am throwing a dinner party in 2 weeks for my husband’s birthday and I plan to copy you to a tee. I hope you agree that to be copied is the finest form of flattery;). Thanks for the beautiful pictures, it looks like your sister-in-law is an equally good hostess, or maybe first runner up next to you!
So perfect! I would love to see these at a party.
Adore your ideas! You have a lovely, creative way of making something simple look so elegant.
You have such grace and talent.
Thank you! ??
oh tina, i love your food. and your tiered servers! that looks phenomenal, and i bet you sell them all with this post! bravo as a caterer, and if that becomes your next gig, i will move to NY and intern for you. 🙂
These are brilliant! Big points on presentation AND practicality.
I love the look of those cabbage bowls. That one is going to be copied.
The asparagus looks pretty, but do people eat it raw? I’m crazy about crunchy vegetables, but I think of asparagus as being one that melts in your mouth. Something new to try…
Your aperitif dinatoire looks like a huge success.
This looks divine!!!! Thanks for sharing, Tina!! Hope your week is going fabulously!! xoxo
Tina, these looks delicious! And so festive. I have a tiered platter similar to your and have used it for years. I hope that you are having a great week!
Thank you for sharing this tutorial. What a great idea to use cabbage leaves as bowls!