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 ...

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