Bon Appetit
It’s no secret that food and drink are critical components of any event. You remember the incredible ceviche you had at that cocktail party, right? You know the one- it was chilled to perfection and kissed just so with lime juice, sea salt, and a micro sprig of cilantro. Oh and how about that rosemary and thyme infused gin and tonic from the holiday party last year? It was cold, piney, and super refreshing. The three crystallized cranberries on top were a holly jolly touch.
Whether you are a self-proclaimed foodie or more of a grab and go eater (I’m guilty of being a fast casual connoisseur), each and every one of us can appreciate quality. Food is sensorial and, thus, a very memorable part of any event. Now- let’s talk some dos and don’ts!
Ease of serving is everything
It goes without saying that petite portion size is key when serving hors d’oeuvres at an event, but don’t forget to consider the method of serving. Make it easy for guests to simultaneously nosh on appetizers, hold a drink, and carry on a conversation while perching around a hightop. Select serving vessels that can easily be held with one hand. Bonus points for small bites that aren’t messy- nobody wants to be photographed with a honking glob of guacamole on their chin.
Get creative with display
As a planner, it’s my job to stay ahead of the curve with regards to food display. Instead of hiding food stations along the perimeter of the event, incorporate them as decor pieces! I love the idea of hanging orbs filled with greens and other colorful julienned vegetables. Suspended from horizontal piping, the orbs feel futuristic and cool, while also being completely practical!
Don’t fear the fancy stuff
While most of us eat quite casual in our day-to-day lives, it can be fun to be treated to a fancier dining experience when you’re at an event. If the look and feel of your event allows for it, don’t be afraid to get fancy with your canapé selection and display! The easiest way to upgrade your menu is to choose ingredients that feel luxe- think caviar, chilled oysters, truffles, and champagne. While I won’t necessarily purchase a $150 bottle of cuvee for myself, you better believe that I’ll be the first in line for a glass of delicious chilled bubbles at an open bar event.
Keep it simple
I can’t be the only one who prefers to be able to discern what ingredients are present on my plate. Particularly when selecting hors d’oeuvres- keep it simple! Not only will your items look more streamlined, but your kitchen staff will be more apt to execute a large quantity of a simpler item well. Keep your food simple, seasonal, flavorful, and bright, and you will be on the right track towards a memorable menu.
While, unfortunately, at the moment we aren’t attending events or necessarily even having large family gatherings, remember that any of these tips and tricks can easily be translated to more intimate get-togethers at home. Okay, maybe you aren’t going to have hanging orbs filled with hors d’oeuvres at your Christmas Eve dinner for four. However, you can absolutely use smaller gatherings as an opportunity to spring for more expensive ingredients, experiment with plating, and try your hand at creating simple yet perfectly polished bites!