For my tomato display, I sliced up a bunch of beefsteak tomatoes and arranged them in a stoneware pan. For garnish, I artfully arranged some leftover romaine and rosemary springs. The tomatoes looked like someone had spent half of a day slaving over them, but it was really only 30 minutes. I must say, this barbecue was quite the success.
Now that its officially summer, people have begun inviting friends and neighbors over to grill and enjoy burgers. Unfortunately, most of the people who do the inviting become overwhelmed with the thought of having a large amount of friends over and immediately rush to the caterer to chop up veggies and put them on a tray with some dip. And they also roll out the money to pay some guy to slice tomatoes and lettuce and artfully arrange them so people can put them on their burgers. It is time to end this nonsense. You, yes you, can slice tomatoes and prepare lettuce in an artful and beautiful way that cost tons less than catering, and you can have quality control so you can choose to use all organic or local produce. By using local and organic produce, you are helping sustain your local environment and your local economy. Plus, the produce will be a lot fresher. What a way to grill.
For my lettuce display, I washed 3 bunches of organic romaine and chopped each leaf in half. Then I arranged them in a shallow, wooden salad bowl. Simple enough. And to make it look beautiful, I added lemon slices and a sprig of rosemary to the front of the lettuce display. Looks catered, taste catered, but doesn’t cost catered.