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| Catering Developments in Houston |
— The Presentation
The size and portability of hors d’oeuvres and amuse-bouches lend them to a variety of creative presentations beyond the standard plate or bowl. For example, create a bouquet of bites skewered at the ends of strong tall wires; guests simply can pick their treat from the garden of deliciousness. Serve tastes of mousse or cream in spoons; they’re easy to handle and offer a whimsical presentation. Also popular are demitasse (espresso-size) cups and tiny shooter glasses, great for easy sipping of sweets or even soups. And why not make the container edible? You can serve up savory foods, such as tuna tartare, smoked salmon, pulled pork or barbecued chicken, inside sweet waffle cones for a delicious juxtaposition of flavors. The presentation possibilities are endless.
— The Hors D’Oeuvres
When it comes to what kinds of tiny bites will be in a particular caterer’s wheelhouse, it is hard to predict. You need to consult with each individual vendor for their specific offerings and specialties; however, the following are some of the latest creative flavor combinations, edible presentations, twists on familiar eats and mini versions of traditional dishes found on some catering websites.
Interesting Flavors: For a slightly sweet twist on traditional potato cakes, consider using sweet potatoes and topping them with a tart and tangy fresh cranberry relish. Infuse flavor into bite-size canapés with rich, savory pesto and garlic combined with a smooth and creamy pop of brie. Nothing is better than combining salty and sweet flavors for that extra punch, so look into things like Pancetta-Wrapped Scallops, Pepper Biscuits with Cheddar-Pecan Spread or Coconut Shrimp with Curried Hummus.
Edible Plating: A very popular aspect of hors d’oeuvres and amuse-bouches is the novelty of eating the actual serving vessel. One great way to create this is using wonton shells, which can be cut and shaped to serve as an interesting display and delivery system for something like garlic hummus or even Five-Spice Chicken Salad for an Asian twist.
Twist on Familiar: Being small bites, this is a perfect venue for putting unusual twists on familiar dishes. Instead of just simple white asparagus, make it into a mousse for a unique vegetable experience. Bruschetta is very popular, but the flavor and texture can be ramped up a notch by adding diced roasted eggplant to the refreshing mix. In addition, risotto typically is suited more to a sit-down dinner, but when deep-fried in balls, it becomes the delicious and popular treat called Arancini.
Masterful Minis: A great way to tackle hors d’oeuvres is to miniaturize traditional dishes. Instead of a full serving of pepper-crusted steak, produce mini versions on crostini for a savory, flavor-filled bite. Hamburger sliders won’t be going anywhere soon, but they can be elevated beyond the standard by adding toppings like spicy guacamole. Other bite-size marvels include miniature Beef Wellingtons, little fish tacos and tiny margaritas just the size of a tequila shot. Don’t forget about breakfast comfort foods in a bite when you use toothpicks to hold together tiny stacks of fluffy, syrupy pancakes ripe for easy picking.
The size and portability of hors d’oeuvres and amuse-bouches lend them to a variety of creative presentations beyond the standard plate or bowl. For example, create a bouquet of bites skewered at the ends of strong tall wires; guests simply can pick their treat from the garden of deliciousness. Serve tastes of mousse or cream in spoons; they’re easy to handle and offer a whimsical presentation. Also popular are demitasse (espresso-size) cups and tiny shooter glasses, great for easy sipping of sweets or even soups. And why not make the container edible? You can serve up savory foods, such as tuna tartare, smoked salmon, pulled pork or barbecued chicken, inside sweet waffle cones for a delicious juxtaposition of flavors. The presentation possibilities are endless.
— The Hors D’Oeuvres
When it comes to what kinds of tiny bites will be in a particular caterer’s wheelhouse, it is hard to predict. You need to consult with each individual vendor for their specific offerings and specialties; however, the following are some of the latest creative flavor combinations, edible presentations, twists on familiar eats and mini versions of traditional dishes found on some catering websites.
Interesting Flavors: For a slightly sweet twist on traditional potato cakes, consider using sweet potatoes and topping them with a tart and tangy fresh cranberry relish. Infuse flavor into bite-size canapés with rich, savory pesto and garlic combined with a smooth and creamy pop of brie. Nothing is better than combining salty and sweet flavors for that extra punch, so look into things like Pancetta-Wrapped Scallops, Pepper Biscuits with Cheddar-Pecan Spread or Coconut Shrimp with Curried Hummus.
Edible Plating: A very popular aspect of hors d’oeuvres and amuse-bouches is the novelty of eating the actual serving vessel. One great way to create this is using wonton shells, which can be cut and shaped to serve as an interesting display and delivery system for something like garlic hummus or even Five-Spice Chicken Salad for an Asian twist.
Twist on Familiar: Being small bites, this is a perfect venue for putting unusual twists on familiar dishes. Instead of just simple white asparagus, make it into a mousse for a unique vegetable experience. Bruschetta is very popular, but the flavor and texture can be ramped up a notch by adding diced roasted eggplant to the refreshing mix. In addition, risotto typically is suited more to a sit-down dinner, but when deep-fried in balls, it becomes the delicious and popular treat called Arancini.
Masterful Minis: A great way to tackle hors d’oeuvres is to miniaturize traditional dishes. Instead of a full serving of pepper-crusted steak, produce mini versions on crostini for a savory, flavor-filled bite. Hamburger sliders won’t be going anywhere soon, but they can be elevated beyond the standard by adding toppings like spicy guacamole. Other bite-size marvels include miniature Beef Wellingtons, little fish tacos and tiny margaritas just the size of a tequila shot. Don’t forget about breakfast comfort foods in a bite when you use toothpicks to hold together tiny stacks of fluffy, syrupy pancakes ripe for easy picking.
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If accepted, your submission will be edited for length and clarity. There is no monetary payment if your item is used; instead, you can publicize yourself through a five-line biography with your contact information that will appear at the end of the article.
Send submissions to
editorial@MeetingPlannerResources.org. We will contact you if your submission is chosen.