Since 1986, executive chef Margaret Chisholm and her crew are the go-to team for big-name events. Her hors d’oeuvres include white truffle pancakes with smoky grilled New York steak, tomato Parmesan fondant, and sablefish with green apple mustard butter, dusted with fennel pollen and served with apple potato broth, roasted banana squash, green beans, and sautéed apples.