Appetizers and hors d’oeuvres have undergone a little change in the last fifteen years. Can’t say I’m sorry, either as it’s been a time of creativity that has brought catering out from the shadows of party planning and into the light. No longer regarded as just a necessity, food service is now widely considered a crucial design element in the success of the whole event. As we all see every day on TV, people are passionate about food and want to experience it in clever ways. Their expectations are higher than ever before and they’re always looking for something new and different. Particularly when they’re planning an event where they want their guests to mingle and meet.
Grilled Peach and Pancetta Hors D’oeuvres by Peter Callahan Catering | Photo: John Armich
It used to be hors d’oeuvres were items served before a main meal. But just a couple, like three or four, and nothing too complicated, as they were not meant to serve as your main course. Really, they were just a couple bites to take the edge off of the guests’ hunger as they arrived to the wedding. Perhaps after 45 minutes to an hour, guests would be invited to sit down for a served multi-course meal where they would remain for hours with the same group of dinner companions.
Wild Mushroom, Leek and Gorgonzola Tart with Pomegranate and Herb Salad by Peter Callahan Catering Photo: Mel Barlow