Vegetable Carving Station

What’s your first thought when you hear the words “Carving Station”?  For me it brings up images of huge slabs of beef being sliced to order while wisps of steam escape from their meaty confines. 

But here at Inspired Occasions we tend to think a little differently and decided to redefine Kansas City’s notion of a carving station by using whole vegetables!

This idea came from our love of vegetables and our desire to celebrate all their amazing flavors.  Most of the time vegetables play second fiddle on the plate, an afterthought or a forced addition.  We want to change that idea and so we created a whole grilled and roasted vegetable carving station!

The amount of color and flavor these beautiful vegetables provide lends to an amazing display!  Whole carrots, asparagus, zucchini, squash and eggplant lay the base while grilled portabellas and peppers lay delicately in-between.  But the stars of the show are the tri color whole heads of roasted cauliflower. 

With this set up our chef will carve those beautiful vegetables table side and pair with some amazing sauces (Spicy cilantro yogurt, roasted garlic crème fraiche, lemon aioli and roasted tomato aioli), aged balsamic, stilton bread crumbs and blue cheese crumbles. 

We paired this with a Caprese Salad Carving Station, fresh heirloom tomatoes, house made mozzarella, aged balsamic, and Himalayan pink salt.

Stay tuned for more great dished from Lon Lane's Inspired Occasions Research and Development Department!