It was all the rage in the 1950's and 60's, but it was thrown out for the seemingly more sophisticated PASSED hors d'oeuvre events where the staff was essential. I think now we have gotten over ourselves, and we want to create a relaxed BUFFET style event where we make a few of our speciality items and order the balance. This approach makes for a more unique, intimate and meaningful holiday party that guests will savour.
Make sure you have a mix of hot and cold items - and a combination of vegetarian and gluten-free things to satisfy new millennium crowd.
Dig into your cupboards for those trays and platters you haven't used for decades and now is the time to have some fun.
Now, I know that I said at the beginning that you want to eliminate the passing of food by staff. However, you may still want a staff member (or a keen niece, nephew, son or daughter) in the kitchen taking care of replenishing the platters of food during the evening and of course to clean up. I have a few names of staff that may be able. You can also use 'The Butler Did it' or another staffing agency to help out. Don't do it all yourself....
So, make a list of your favourite Small Bites that you like to prepare and then take a look at our site for more inspiration. We would love to augment your creations, and we can deliver in the downtown core, or you can pick up at our facility near U of T. EASY PEASY.
Here is an example of A Holiday BUFFET Cocktail Party Hosted By You:
- Almond Stuffed Medjool Dates Wrapped in Bacon
- Vegetable Platter
-Bocchini and Cherry Tomato Skewers
Assorted Empanadas - served hot
Skewered Chickpea Chicken Skewers - room temperature (GF)
Fresh Salmon with Salmon Pesto (GF)
Kale and Pistachio Spread
Smoked Arctic Char Bake - served hot with fresh bread or sliced carrots
Artichoke and Roasted Red Pepper Bites
Visit our site for more example of appetiser or Hors d'oeuvres that you could order to augment your creations.
Stay tuned for the next post on how to plan your menu concerning quantity, hot and cold items etc....