“A great party should be a reflection of the spirit and personality of the host,” shares Janet O’Brien of Janet O’Brien Caterers + Events.  Known across the Hamptons for her customized menus, flawless production, and decorative and delicious flare, Janet meticulously plans and produces events from anniversaries, to charitable events, to private weddings and Hollywood parties. As we head into the spring season of bountiful East End farm stands, Janet shares her tips on how to create the perfect Hamptons Crudité platter, below:

KDHamptons: Why do you love serving this crudite platter at events?
Janet O’Brien: I feel we are bringing the farms to our clients homes. What can beat the beautiful structure and color of this photograph?

KDHamptons: Which veggies do you always include?
Janet O’Brien: Halsey Farm heirloom baby carrots, zucchini, yellow and green squash, Heirloom cherry and teardrop tomatoes, yellow and green string beans, late harvest asparagus from Satur Farms. I garnish with red scallion, carrot fronds and Romanesco Heirloom heritage broccoli.

KDHamptons: Share a few tips for setting up the perfect crudité platter?
Janet O’Brien: Use shape and color as a palette. Group different colors together to catch the eye, this, with the different shapes will entice. Never be afraid to cut vegetables into different shapes, like round zucchini, julienne of yellow squash or cucumber, for example. Another nice addition is to add fresh or dried figs or dates as a little sweet mix. We add our homemade sweet/spice pecans on occasion.

KDHamptons: Who are your favorite purveyors?
Janet O’Brien: By mid-summer, everything we use comes from Halsey Farm on Deerfield Road, in Water Mill, and Jim Pike Farm on Sagg Main Road. Satur Farms from Cutchoque also makes daily deliveries to us.

KDHamptons: A couple of the items above are decorative right?
Janet O’Brien: Yes, the Romanesco Heirloom heritage Broccoli is a favorite decorative item. And the mini Japenese eggplants in both purple and the mini white eggplant as well [all from Halsey]. When I stop there to pick up “beautiful things” which I do every day driving from Sag Harbor to our kitchens, there is always the most wonderous items to choose from…

KDHamptons: Share the dressing recipe you serve with the crudité?
Janet O’Brien: Sure, here’s our Miso Dressing [to make a pint]:
Put in blender:
1 cup of Miso Paste
3 table spoons GF soy sauce
3 cloves of garlic
3 small shallots
1 cup of mirin
Blend and gently add 1 cup of a simple tasting olive oil.
*This also lasts a couple of week in refergeration and is great as a salad dressing.

*PHOTOS IN THIS FEATURE BY BEN POTTER