Zero Food Waste
This trend is all about the "scraps and leftovers," says Keovorabouth-Teipen. "We came up with a fun hors d’oeuvre that utilizes leftover strawberries. It’s a strawberry hibiscus fruit roll up filled with brie cheese and garnished with strawberry crispies and micro basil." Click here for the recipe.
Photo Thomas Caterers of Distinction
