The concept of this hors d’oeuvre started with the idea to present a self-contained food item to the guests in a picture frame. The hors d’oeuvre would dangle from the top of the frame attached by colorful ribbons and the guests would pick the food item out of the artwork. The chosen hors d’oeuvre was Chimichurri Quinoa with a marinated Beef Tenderloin Brochette garnished with Edible Flowers. While brainstorming the logistics of presentation, we received inspiration from the