“She’s sour then sweet,” says Ratcliff of her rainbow entremet (a layered French cake with elaborate decorations) which features layers of pineapple mousse, Sour Patch Kid gelee, Sour Patch croustillant (cookie topping), dacquoise (meringue cake), Sour Patch Kid honeycomb and cotton candy.
Outside the box
Catered events that require individual servings don’t lose the charcuterie board vibe at all. Check out the “meat flowers” Ratcliff created for a wedding last spring.
Ratcliff’s charcuterie board is a stunner, thanks to fresh fruits, multi-color olives and her favorite new “gin and juice” salame by Smoking Goose Meatery, made with lamb, pork, juniper and orange peel.
Dragonfruit adds drama
This cheese board really pops with the unstoppable deep pink color of dragon fruit.
Just when you thought paella couldn’t get any better, Ratcliff invited lobster tails to the party.
This bagel sandwich is the ultimate way to wake up, any time of day.
These neon colored elotes are made with Cheeto and hot Cheeto dust, along with bourbon-brown sugar-soaked grilled pineapple.
Yes, you read that right. Ratcliff made this ravioli with crushed Oreo cookies, filled it with Oreo cream filling and served it with mango and raspberry coulis, basil and toasted macadamia nuts.
Super fancy crabby patty
This crab cake appetizer is dressed up with a smoked chili-cumin remoulade, thin spears of green apple, shaved asparagus and paper-thin watermelon radish for that bright background.