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FeedSingle-Serving in Style
In the world of weddings, appetizers are all the rage these days. Learn some of the most popular options from a few local caterers.
The buzz in 417-land is that the trend in reception food has gone from punch and cake to sit-down dinners and now to individual, bite-sized appetizers, according to local caterers. “Brides want more specialty-type hors d’oeurves,” says Ryan Tiller, owner of Dining by Design. “They have fancier tastes and want upscale appetizers like they see on food television.”
Summer Redfearn, event coordinator for Touch and Flame, agrees. “They are a lot more visual and even want their foods displayed in visually appealing containers,” she adds.
Also in vogue is the single-serving or individual appetizer. “Brides really like the idea of single servings in a buffet-style,” says Michelle Quick, Metropolitan Grill's banquet operations manager. “It is less expensive because not as much goes to waste and people seem to eat less.”
Serving butler-style, where servers wander through the crowd with large plates of hors d’oeuvres, is becoming very popular, as is the appetizer station, where the stations of food are located in different parts of the reception venue with themed offerings or cuisines from different parts of the world. And as brides become more sophisticated, their requests reflect not only their own culinary desires, but also the needs of their guests.“Recently we’ve had a number of requests for foods that meet special dietary requirements: gluten free or vegan,” Redfern says.
Some of the most-requested appetizers at local catering companies include:
Dining by Design
dbdgourmet.com
Vegetable canapé: A puff pastry with herb cream spread and minced vegetable topping
Tuscan sausage stuffed phyllo: A sausage and cheese blend in a butter-brushed phyllo
Bourbon-mint fruit kabobs: Skewered fresh fruit with a bourbon-mint glaze
Tomato basil tartlets: A blend of freshly grated cheeses, Italian spices and sun-ripen tomatoes baked in a crispy pastry shell
Touch Restaurant
touch-restaurant.com
Bacon-wrapped dates: Puréed dates and pistachios mixed with goat cheese and wrapped in bacon
Baby burgers: Small burgers with caramelized onions, Boursin (herb) cheese and truffle aioli
Lobster macaroni & cheese: Shell noodles with lobster, sherry cream and six cheeses
Mediterranean macaroni & cheese: Shell pasta blended with feta, Parmesan and fontina cheeses in a lobster-tomato cream sauce
Metropolitan Grill
metropolitan-grill.com
Sea salt–chilled prawns with roasted strawberry cocktail cucumber cups: Cucumber cups filled with strawberry horseradish cocktail sauce and a prawn
The Rutherford: Garden tortilla wraps layered with seasoned cream cheese and baked, topped with shredded tarragon chicken and Dijon mustard
Metro California roll: Blue crab, avocado and cucumber served with a Bloody Mary teriyaki
Crispy salad bowls: bowl-shaped fried wonton with diced greens and vegetables tossed with vinaigrette
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