How did you plan the menu for the party?
"We always think seasonally, because when you use the freshest ingredients in a dish, you don’t need to over manipulate the food. So, we used what looked good at the farmers' market. If you start out with a naturally vibrant ingredient like blood oranges or purple cauliflower, you don’t have to fuss with it much for it to look beautiful. And since the food is sitting on a buffet, we crafted a menu of items that taste great at room temperature, like stuffed dates and a grain salad. We stayed away from leafy salads that can wilt, fried foods that can get soggy, and other dishes that only hold up well in extreme hot or cold."

These dates are no joke. The tastiest!