Upon entering the event space for the 2008 Spring Benefit for The Atlanta International School, guests encountered tables set with the amuse-bouche of a tournade of tomato and thyme marmalade atop thin slices of roasted eggplant and baby zucchini infused with saffron oil accompanied by cipolline onion agrodolce and goat cheese nougat and covered with a montasio cheese crisp in the form of a theatrical mask.

Upon entering the event space for the 2008 Spring Benefit for The Atlanta International School, guests encountered tables set with the amuse-bouche of a tournade of tomato and thyme marmalade atop thin slices of roasted eggplant and baby zucchini infused with saffron oil accompanied by cipolline onion agrodolce and goat cheese nougat and covered with a montasio cheese crisp in the form of a theatrical mask.

A fantastic acrylic glass sushi station built on the kitchen island of the Bootstaylor home for a 2007 event. The station featured rolled-to-order spicy tuna rolls, cucumber rolls with wasabi aioli and fresh mint, California rolls, and kani (crab) Gunkan-maki with tobiko (flying fish roe); as well as ceviche shots made with shrimp, scallops and mahi mahi; crab claws marinated in cajun seasonings; and boiled shrimp with a gremolata tartar sauce.

A fantastic acrylic glass sushi station built on the kitchen island of the Bootstaylor home for a 2007 event. The station featured rolled-to-order spicy tuna rolls, cucumber rolls with wasabi aioli and fresh mint, California rolls, and kani (crab) Gunkan-maki with tobiko (flying fish roe); as well as ceviche shots made with shrimp, scallops and mahi mahi; crab claws marinated in cajun seasonings; and boiled shrimp with a gremolata tartar sauce.

Artful culinary styling and innovative and floral concepts combine at the 2007 Anniversary Celebration of the Decatur Courthouse. This image features an international cheese and fruit display on an acrylic glass shelf and an hors d’oeuvre tier of asparagus and Montasio bundles wrapped with tomato basil ribbons, and smoked turkey hash in pastry shells topped with quince preserves.

A sleek hors d’oeuvre and desert station created in the SPACE furniture showroom for a 2007 holiday reception.

Smoked salmon mousse topped with chives, capers, and sliced cucumber and served with sesame bagel crisps.

A passed hors d'oeuvre presentation of Persian Cucumber Cups filled with Thai Chicken Salad