These crudites from New York’s Boulud Sud restaurant raise the bar on the creative presentation of raw vegetables. Called Stokes Farm Spring Vegetable Garden, the “soil” is dehydrated Nicoise olives set in a bed of whipped feta mousse. The garden bounty includes sugar snap peas, celery hearts, fennel fronds, Thumbelina carrots and Easter Egg radishes. This work of art is the creation of chef Travis Swikard as a culinary amenity for VIPs. What an idea for a centerpiece too.