Grilled Rockfish with Wild Cherry BBQ Sauce and Black Quinoa, Roasted Corn, Asparagus and Peas Salad with Shallot Vinaigrette. (Photo courtesy of the Classic Catering People)
The Pickle Platter at Aviv included pickled cucumbers, pickled asparagus tips, beet-pickled eggs, olive tapenade, citrus-carrot horseradish, Tam Tams and matzah. (Aleya Cydney Photography)