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From the kitchen journal
Tips, trends, and behind-the-pass stories from our chefs and planners.
How to choose passed bites that hold, travel, and disappear fast.
Our head chef on plating food that survives event day.
Building a dessert course guests remember on the way home.
Family-style, stations, or plated — matching service to the mood.
Fire, citrus, and high-heat cooking lead this season's menus.
Linen, height, and candlelight — styling tables guests photograph.