Halibut, Scallion Black Rice and Turnips

A Study in Contrasts

Even your savory menu selections can reflect your color scheme, as in this artful presentation of white Chinook River halibut with black truffle beurre blanc, scallion black rice and sugarcane-braised white turnips, by Chef Tim McLaughlin for Catering by Restaurant Associates, restaurantassociates.com. The sleek, architectural lines of the Noritake “Palais” crystal, International Silver “Royal Danish” flatware and Bernardaud “Fusion White” china, all available through Belle Fleur, bellefleurny.com, keep the focus on the gourmet fare.

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