09/25/2026
A table can become its own little world.
For a recent private gathering, I created a canapé menu designed for people to linger, talk and return for another bite whenever something caught their attention.
The table brought together balsamic tomatoes with bocconcini and basil, shawarma chicken with charred zucchini, smoked-salmon beet devilled eggs, cucumber cups, cranberry-brie pastries and miniature pavlovas with raspberry curd.
But my favourite part may have been building the landscape around them; moss, flowers, wood, tiny lights and a little bit of woodland whimsy inside an otherwise ordinary room.
Private events give me the opportunity to shape the food and its surroundings around the people gathering there. That care is at the heart of In/Context.
