We Catered a wedding Saturday May 12th towards Algonquin at Sandy Lane Resort, here is a pic of a Tiger Shrimp appetizer we made with Chive Creme Fraiche on a Potato Latke. When choosing an assortment of hors d'oeuvres I always recommend that they represent a spectrum of foods and have a variety of shapes, colors and angles for maximum presentation. If you are serving a Shrimp appetizer you will need representation from other proteins and vegetables such as Mango and Avocado Sushi, Thai grilled Chicken and Pineapple Satay, Wild Mushroom and Chevre Crostini with truffle oil and Caprese skewers with heirloom Tomatoes, Bocconcini and fresh Basil, this way you have something for vegetarians, gluten free guests etc. When serving Hors D'oeuvres I will mix it up by standing skewers and satays straight up like a porcupine quill out of a half pineapple, Crostini may be cut into equilateral triangles, sushi I serve on a Japanese rectangular plate to offset their round shape and other appys I plate on long slate boards with a dramatic black background. The important thingt to remeber is to make the food playful, have fun with what you are serving and don't be afraid to try something new. If you want an appetizer catering, we will create whatever you like from rustic and cottage themed to ultra modern chic, keep cooking cool stuff guys!
Comments