Each year for the past 15 years I've participated in the James Beard Picnic @ Mt. Pleasant winery.....past years have included: Morel duxelle on hot buttered crouton Passed mixed aps....sungold tomato tartlets, radishes with chevre, blue with fig jam, etc. Caponata & chevre on crostini Apple pie shots pate wrapped in fat vietnamese fall veg spring rolls and last year's was baby veg (tiny squash...zucchini, eightball, zephyr) carrots, radishes romesco & buttermilk dressing. all were skewered and put in a bed of sunflower shoots that were about 5" tall on a footed ceramic platter. There was also a platter of tiny blossom ended squash with garlic chevre stuffed in the blossom, battered and fried on site. Fun displays, usually filled with "homey Missouri" props....an old scale, gallon jars of mushrooms, chalk boards, wild flowers, market vegetables..... Typically this is a tall white chef meat extravaganza....the caliber is high, fine dining. Sells out 600 guests, 3 hours (1pm-4pm) approx 40 chefs. One 8' table, with cloth provided. Any ideas out there?