Vegetable Garnishes Are In - No Matter How You Slice It!

Ever since the exquisite craft of fruit and vegetable carving was developed in China around 600 AD, master chefs, caterers and enterprising housewives alike have been slicing vegetable garnishes to enhance the decoration of their food-related events.

Truly an art form in itself, garnishing requires the talents of skilled craftsmen with great imaginations to turn ordinary fruits and vegetables into colorful works of art with not much more than a vegetable slicer and a few slicer accessories.

Of course in keeping up with today’s evolution of the food sciences, our multi-use vegetable slicers now do a lot more than slice. Flip a switch, they dice. Flip again, they rice. One setting turns paper-thin slices of green peppers into leaves in a bouquet of garnished vegetables. While another setting turns carrots into thin spiraling curlicues.

Create Garnishes That Are Fancy, Silly, Simple, or Absurd—Just Like Your Party

At party time, while the carvers are creating the piece de resistance— turning melons into swans or apples into birds— you can be making the garnishes to fit your party theme. Take your garnish slicer and accessories, vegetables and just whittle away.

Use all sorts of vegetables, and make: radish roses, celery curls, swirls, frills, blossoms and flowers just like a pro. Or, if you don’t want the fancy stuff just garnish with no-frills hors d’oeuvres, otherwise known as vegetable appetizers.

Old stand-bys, not artistic or exciting, but they do the job:

• Red or green peppers cut in half as mayonnaise containers
• Celery stuffed with cream cheese
• Large cucumbers cut into balls, sprinkle with paprika
• Squash cut in half holds melon balls
• Olives cut in half filled with cheese & chopped nuts paste
• Sliced tomatoes spread with horse-radish whipped cream paste

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