I made it my mission to eat myself silly at Charlie Palmer's Pigs & Pinot, but also happened to find entertaining inspiration at the same time. At one table, chef Roland Passot offered egg-cellent boiled eggs with toast soldiers. Eggshells don't stand up easily on their own, but he served them in a large bowl filled with rock salt, star anise, and pink and white peppercorns. I loved the natural colors and unpretentious feel of the presentation — and the fact that this wouldn't be too difficult or expensive to re-create. What unique ways do you like to serve food for a crowd?
From Our Partners