When I cater, I make what I call “tray corsages.” Small, edible arrangements usually built from the same ingredients we’re serving.

This “flower” is the bottom of a celery stalk, the part that usually gets tossed. With a bit of care, it turns into something beautiful worth looking at.

Purple basil and sage leaves underneath.

People always pause for a second trying to figure out what they’re looking at, and that’s a good thing.

Happy to post more of these if there’s interest.