Sea to Table Event: Plating and Serving

9/8/17 The day of our event service is here. I reported for duty at the Bake Shop. We warmed the biscuits and Parm twists. The baguettes were baked for crispness. Butter and honey butter was prepared and piped in service cups.

The Key Lime Pies were sliced. Whipped cream was prepared. Chef Summers had previously prepared vanilla creme for plating. Limes were ready to be zested.
Here is our sample plate:

Key Lime Pie served over Vanilla Creme with Whipped Cream and Graham Cracker Crust Crumbles. Garnished with lime zest.

 We helped Culinary II plate up the main course.
Culinary II helps us plate the desserts.

Leftovers are a wonderful thing.





                       The pies are topped with lime zest.





165 plates of pie!!