This meal was all about presentation. Amy and I collaborated to make a meal that was as appealing to the eye as to the mouth. The starting point was the rustic cedar planks I had cut down at the lumber yard (thanks to Greg for all of the sanding). After we planked and grilled the wild steelhead trout, Amy garnished the planks with bouquets of rosemary and thyme and cheesecloth wrapped lemons. Other visual touches: the rainbow of colors in the heirloom tomato crostinis and the long stemmed strawberries alongside the chocolate pots de creme in spice jars. Luckily, the guests enjoyed the flavors as well, especially the white nectarines, mint and lavender goat’s cheese wrapped in bresaola, brushed with a balsamic syrup. These little bundles really are a must try!