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Cocktail Parties, Martinis and blended drinks are in-style. Your special event
or cocktail party may begin or evolve around some exciting displays or servings
of hors d’ oeuvres. Fussy, fabulous, caloric, preparation-time intensive, very
tasty and sometimes just as costly as a seated dinner, they do lend elegance to
a gathering, beginning of a dinner party or focus of a grand event. They are
often presented prior to a reception with drinks and are appreciated more with
wine, champagne or martinis. Appearances go beyond the chip and dip, but we see
them served in lieu of a wedding feast at times.
Why serve them?
• They are appreciated by your guests and they
thank you for your extra effort.
• Your hosting time is between 5-7 or 5-8 pm
• When your guests have a wait time prior to
dinner
• Provides a great way for people to mingle and
talk prior to the beginning to a dinner or banquet. Passed hors d’oeuvres
provides a gala atmosphere prior to seating.
• You are a wine and food enthusiast with a more
refined palate enjoying leisure dinning.
• The beauty n exciting presentation and want to
brighten the occasion for your guests
• You wish to bring an ethnic statement to the
event
• Alcohol is being served and the stomach
requires food to absorb this.
Rules governing the selection and serving:
• Review the menus and include from 3 to 5
varieties
• Set an appointment to have a tasting ahead of
time and pick out a few of your favorites. Fill out the menu with unique
cheeses, crackers and breads, fruit, etc.
• Have kitchen help to keep the party supplied
and staff to help serve them
What's In Style:
• Fusion Cuisine or Nuevo Latino is in
• Pan Asian
• Italian Delights with polenta
• Comfort Food Ideas
• Shellfish (remember some people are allergic to
these)
• South Beach and low carb concepts
What are the ground rules for taste and
ingredients:
• Each recipe is defined by the combination
tastes that include; poultry, vegetable and sauces or zesty spices, sometimes
chuntney or marinades
• Fish, crab, shrimp, vegetables, jels, some meat
and chutney combinations, various cheeses and fruit and nuts.
• Include comfort food ideas in small servings
How do you serve these delights:
• On flake pastry, unique breads or crackers,
vegetables, leafy greens, polenta cups
• As finger-food hors’ d oeuvres are best served
on trays by staff or placed on a buffet
• Sauced items at buffet tables or food stations
with plates and special serving cups/saucers/glassware for the guest to walk
away with.
• Placed on decorated trays with unusual cloths,
paper, flowers and mats
• Un-cluttered and visually beautiful is
important in the presentation. From stones, to pottery or pewter, painted glass,
bamboo shoots on the plates, the serving piece becomes the artist’s palate lwith
colored plates, toothpicks and skewers or unusual glassware along with edible
flowers.
With guidance from your caterer, it is fun to let
your creative spirit take hold in this culinary treat for your guests. Depending
on the ingredients, and the time it takes to create, the addition of this HIT
may be out of reach of some budgets.
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