When we were conceptualizing “Seasonal in Season” we knew exactly who we wanted to turn to for food. We wanted the dishes to be full of personality, color, whimsy and of course, flavor! Laila Gohar, owner of Sunday Supper Catering focuses on sensory food experiences. She has the unique ability to blur the lines between food and design, resulting in beautiful, interesting and robust three-dimensional meals. When we needed fresh and visual dishes that would compliment this season’s most coveted clothing, we knew Laila would deliver.

In addition to creating beautiful and thought-provoking food, Laila also takes into account the community and the environment. She works with a large network of local farmer’s and always uses produce and ingredients that are in season.

Our collaboration resulted in a collection of dishes that made us forget Winter’s chill: pastel purple cauliflower soup, candy cane beet avocado toast, and a stunning spiral vegetable tart. Find out how to make the dizzyingly delicious dish below!


  • 1 puff pastry shell
  • 2 tablespoons Dijon mustard
  • 1/2 cup creme fraiche
  • 2 large fresh sage leaves, chiffonaded (thinly sliced)
  • 2 zucchinis
  • 1 squash
  • 5 heirloom carrots (different colors if you can find them)
  • 1 eggplant
  • drizzle of olive oil
  • Salt and pepper


  1. Preheat oven to 375 F.
  2. Place the pastry in a pie pan and prick several times with a fork.
  3. Spread the mustard and crème fraîche over the bottom of pie, then sprinkle with sage.
  4. Wash the carrots, eggplant and zucchini and cut in lengthwise strips using a peeler. Cut so as to have always show a small strip of skin for decorative purposes.
  5. Roll a strip of zucchini into a spiral and place in the center of the dish (with the skin of the vegetable up), then surround it with a few strips of carrots and eggplant until reaching the ends of the dish.
  6. Drizzle olive oil over all. Season with salt and pepper.
  7. Bake in a preheated oven for 40 minutes of cooking.