A dramatic presentation of paella from Jennifer Naylor.
NOW, THAT’S PROGRESSIVE Keeping the plates small and moving and the flavors big and varied is how Los Angeles-based caterer Jennifer Naylor is serving dinner these days. The caterer’s popular progressive small plate entrees start with lighter fare, such as scallops served over leek and truffle fondue with chanterelle mushrooms, building to a heavier dish, such as herbs de Provence lamb scottaditto (lamb strips) with salsa verde. “People like the idea of trying many ...
Register for Immediate Access
SIGN IN TO ACCESS THIS ARTICLE
By registering for Premium Content on Special Events, you can gain instant, insider access to news, articles and reports created just for special event professionals. Registering is FREE, easy and quick, and it helps us develop better editorial for you.