Fandango Catering Offers 4 Tips for Choosing Pre-Dinner Hors d'Oeuvres

At some events, such as dinners parties and weddings, an hors d'oeuvres period precedes the dinner.  For these types of events today we offer 4 tips to help you put together your pre-dinner menu.

What is the main course? This should be your starting point.  If you're having chicken for the main course, for example, don't include it in the pre-dinner appetizers. So, for example, if you're serving chicken for the main course, choose pork, beef, seafood, and/or vegetarian appetizers.  Same with beef--if this is the main course, don't include it in the pre-dinner appetizers.  On the other hand, if you're serving fish as the main course, you CAN serve another type of seafood, such as shrimp, in your pre-dinner menu as seafood is light and there are several kinds of seafood (shrimp, crab, oysters, crawfish, etc.). 

Offer a vegetarian appetizer--These days there is a vegetarian in any group, and if the appetizers are interesting everyone will eat the vegetarian ones, not just the vegetarians.

Try to choose different kinds of appetizers--Select several shapes/types--and avoid too much pastry or puff pastry.  There are so many wonderful hors d'oeuvres/small bites out there now--turnovers, canapés, wontons, crostini, skewers, fritters, rollups, stacks, spoons, shooters...The list is nearly endless, so choose different types to make your pre-dinner period interesting (unless it's a themed event like all skewers hors d'oeuvres).

Understand that skewers have special considerations--They're trendy now and there are many wonderful skewer recipes, but they DO generate more garbage and can be awkward taken from a passed tray.   You can lay trays or platters with raised sides out and put a few empty skewers in them so people can see what they're for and put their used skewers there--it's a nicer look than just throwing into a garbage can for skewers to be laid on these trays

By following a few simple guidelines--and don't forget to write out your provisional menu and then look it over before deciding--, you can avoid having too many "dough"-based hors d'oeuvres or ones with chicken when chicken is the main course or all the same type to arrive at "just right."

Warmly,

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

Fandango Catering Launches Paella (Cooking) Parties in 2012

In 2012 we have received a lot of interest in and booked many paella party packages for this year, both cooking parties for small and large groups and as theme parties with tapas, Spanish wines, etc.

As mentioned in a previous blog post, themed events, whether parties or weddings or gatherings, are hot in 2012, and a paella party is a great themed event that's fun and delicious for groups of any size.

For our paella cooking party packages, our Spanish chef shows groups how to prepare authentic Spanish paella(s) chosen from a menu of authentic regional Spanish paellas.  These packages are available as demos, as hands on cooking events, or as a combination of demo and hands on.  We also provide paella cooking equipment if needed and can provide all ingredients or only the specialized ones like saffron and pimentón.

For our paella theme party packages, our Spanish chef and our crew create paella(s) onsite, providing all ingredients and cooking equipment, while guests relax and enjoy the food.  The paellas can be done outside or inside.

For both types of packages hosts can choose from a variety of authentic Spanish paellas including:

• Chicken, shrimp, and mussels (paella mixta)
• Chicken, sausage, and boneless pork ribs
• Fish, shrimp, and crawfish
• Lobster, pork, and chicken with mushrooms
• Vegetable paella (paella murciana)

And to complement the paellas, hosts can also choose from our authentic Spanish tapas menu, including:

• Tortilla española (now available as individual frittata round cakes)
• Honey-Lemon Chicken Brochettes
• Pinchos morunos (Spicy pork skewers)
• Ham and Cheese Croquettes with Bechamel
• Puff Pastry Empanadas

For more information or to book your paella party, please contact us:
(713) 522-0077
info@fandango-catering.com

Warmly,

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

Valencia rice from Euro Mid for Paella outdoor cooking party Saturday

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Fandango Catering Offers 2012 Hors d'Oeuvres Trends for Parties & Weddings

If you're looking for hors d'oeuvres or small bites ideas for a party or wedding, you've come to the right place!   

In 2012 these hors d'oeuvres/small bites concepts will make your party or wedding shine:

Themed--Themed parties and weddings are hot for 2012, and carrying the idea through to the small bites--whether it's a cocktail or tapas party or a pre-dinner cocktail period--makes your event of-the-moment.  Themes such as France or another country, disco, comfort food, Indian or Moroccan ethnic, speakeasy, botanical, all white, etc., etc., add to the fun.  What theme do you like?

Regional--Something like themed, but focusing on one country or region, such as the Mediterranean (e.g., Italy, Spain, Greece), Napa, Texas, or LA.  The small bites would come from the area chosen.

Wontons--These are popular now in both savory and dessert versions.  An international array of wontons, dumplings, purses, etc. adds exotic flair and if carefully chosen can please even the picky.  We like to decorate them with a great idea from Fine Cooking: a skewer in each dumpling and a crouton or little flag on each skewer.  With international spreads like this it's nice to have a menu, whether printed, chalkboard, or ceramic write on slate (at art supply stores).

Little glasses--The little glasses trend continues to be popular and can be a boon to a busy host/ess as if you use them for a cold soup or sip you can prepare the soup or sip ahead and then just pour and garnish.  Mini martini glasses continue to be popular but also look for mini tulip glasses, mini square tumblers, and mini hurricane glasses or sake cups.  Besides cold soups and sips, use to serve cold or room temperature small bites like crab or shrimp salads or cocktails, caprese or other salad "bites," parfaits, panna cottas, and mousses, and so forth.  One don't--don't use them to serve hot food as it will get cold and lose flavor.

Skewers--Continue in popularity, and one fun idea is to have an all-skewers event of both savory and sweet treats, from satays and brochettes to cherry tomato and chickenette or meat lollipops to cake pops.

Warmly,

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

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Best pairings 4 a roasted bf tndrln dish? Cabernet Sauvignon, Rioja, Chianti Classico, Bordeaux

Fandango Catering Offers 5 Tips for Making Your Event or Wedding Greener in 2012

At Fandango Catering and Events, our brand and mission is to help clients make each event as sustainable as possible. 

Recently on the Event Managers group forum on Linked In, someone asked whether there WAS such a thing as a green event. The question generated dozens of comments. What surprised us was that most of the comments mentioned only paper and travel as the areas where an event can be made greener.  There are SO many other ways that an event, whether a dinner party for ten, a cocktail party for 50, or a wedding for 200, can be made more sustainable. 

On our end, we make it our policy to try to make each event we do as sustainable as possible within the client's vision and budget.  As the years have gone by we've gotten better and better at this, and today we pass along 5 tips to help you make your event or wedding more sustainable this year--Choose those that are doable for you:

Select mostly local food--For large events like a wedding, that doesn't necessarily mean buying from specialized farmer's markets.  The problem with specialized farmer's markets is that they don't sell large quantities (such as for an event for 100), nor do they take "orders," so to speak, so they're not a workable option for a large event, though for small events they work well. 

Solution? Source, or have whomever's preparing the food source, at a local restaurant row market.  Many of these restaurant row vendors operate as the outlet for their family farms to the restaurant and catering trade, and most do take large orders with enough lead time, or have enough on hand daily for large purchases.  Or now some large supermarkets also source from local family farms; usually these products are labeled as such, or you can inquire.  Downside: supermarkets don't take large orders--but they're fine for local food for a smaller event.

If you use anything paper at an event, make sure it gets recycled--We've seen many events where table menus, place cards, programs, and napkins get left behind on tables and the floor when the guests leave.  If you're too busy hosting or you're getting married, ask someone to do this, going through the event space at the end and picking up all paper and taking it to a recycling bin.  Apps for event check ins and so forth to save paper? The electronic element consumes more fossil fuel than if you used paper instead and recycled it--or even if you don't recycle it.

Avoid paper doilies by using serving pieces that don't need them--As of 2012 we no longer use doilies unless a client asks for them.  If you have nice trays and serving pieces you don't need them, and the look has moved away from doilies to more "standout" or "interesting" serving pieces.

Consider: Using many tea lights looks beautiful, but if you're in a warm climate tea lights make the event space hotter, so you have to turn the air conditioning up, wasting more fossil fuel.  Candelabras, both table ones and tall standing ones, also lend the glow of candlelight with less heat.

More ideas? Look for upcoming blog posts.

Warmly,

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

Great mini dessert ideas! Beatrice Ojakangas, Petite Sweets:
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Nice ideas: Dina Cheney's Tasting Club--how tos of hosting tasting party at home

Cool Tool: Seasoned skewers:
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Fandango Catering Launches 2012 Menu

Fandango Catering has launched its 2012 menu with many new, all HANDMADE global hors d'oeuvres and starters, main course items, and desserts. 

We are known for our handmade, 100% from scratch food, created using ingredients that are sourced locally as much as possible, with no preservatives or trans fats.

Just a few of our delicious new menu items:

Hors d'oeuvres/Starters

• Shrimp Mousse Cones
• Cinnamon Chicken Pastillas (Moroccan mini phyllo parcels)
• White Gazpacho Panna Cotta Shots Garnished with Grapes
• Chorizo-Stuffed Mushrooms with Panko Cheese Breadcrumbs
• Tomato-Gruyere Tart Squares
• Beef Sirloin Crostini with Balsamic Glaze
• Cheese and Vegetable Puff Pastry Napoleons
• Shrimp and Mango Skewers with Pineapple-Lime Dipping Sauce
• Red and Yellow Cherry Tomato Salads in Puff Pastry Baskets

Main Course Items

• Beef Tenderloin Braised with Zinfandel
• Chicken with Balsamic Glaze, Pancetta, and Shallots
• Pepper Crusted Beef Tenderloin with Rosemary Chimichurri
• Chicken with Strawberry-Feta Sauce
• Beef Tenderloin with Caramelized Shallots and Vermouth
• Pulled Pork Macaroni and Cheese Gratin
• Spicy Red Wine and Honey Chicken
• Five Spice-Rosemary Beef Tenderloin
• Salmon with Cabernet Sauce
• Moroccan Carrots
• Brown Butter-Nutmeg Potato Puree
• Braised Green Beans and Cipolline Onions with Pancetta
• Sherried Sauteed Mushrooms and Spinach
• Sauteed Baby Potatoes with Rosemary Butter

This year because of client requests we have also added ASIAN APPETIZER choices, including:

• Tandoori Chicken Spears and Drunken Chicken Spears with Ginger-Chile Sauce
• Bacon-Wrapped Pork-Scallion Potstickers with Ginger-Soy Dipping Sauce
• Shrimp and Chicken Honey Summer Rolls with Pineapple-Lime Dipping Sauce

And new SWEETS offerings, including:

• Chocolate Wontons with Orange Dipping Sauce
• Berry-Vanilla Cream Cheese Puff Pastry Mini Pies
• Roasted Red Grapes with Mascarpone Shots
• Chocolate Verrine (Crumble) with Chocolate Mousse Shots
• Upside-Down Cheesecake Shots

In 2012 we are again offering our FUN FOODS options, launched last fall, including:

• House made frozen treats and ice cream carts
• Savory and sweet popcorn bars
• Candy and sweets buffets
• and more!

Our Food Station options also continue in 2012, including interactive chef stations, concept stations, themed stations, and regional stations.

Of course, we continue to offer our most popular signature items--such as Roast Chicken, Spinach, and Jack Puff Pastry Empanadas; Beef Tenderloin in Rioja Sauce; Potato-Gruyere Gratins; and Chocolate and Raspberry Tiramisú Shots.

We've also expanded our serving and presentation lines to include, besides our lovely silver pieces, a variety of white and black porcelain, clear glass, beaten gold leaf, and footed serving pieces as well as dozens of beautiful new garnish and presentation ideas from classic to modern.

Bon Appetit!

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

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Fandango Catering Offers 5 Tips on Using a Caterer for Your Event

If you'll be hosting an event, large or small, this year at which you'll be using a caterer, it's important to keep in mind several things so your catering will be as successful as possible.

• Tell your prospective caterer your budget, and be realistic about it--By telling your prospective caterer what kind of food you'd like to serve and by specifying a budget, your caterer can design a menu and presentation along the lines of what you'd like and what you can afford.  Most caterers have many ideas to satisfy a client's vision within their budget. But be realistic--don't expect a caterer to work miracles to produce and serve costly food in luxe ways if you can't afford to pay for it.
• Tell your prospective caterer your vision for or the purpose of the event--Share what you hope the event will accomplish, whether it's just to enjoy the company of guests or to impress, motivate employees, honor someone, create bridal memories, whatever.  This way the caterer can use this knowledge to support your purpose for the event and maybe even suggest things you hadn't thought of.
• Don't get in the caterer's way--Once the caterers arrive, check if they need anything, then let them do their job without interference from you, your family, or early guests.  Event setups are done under tremendous time pressure, and caterers need every minute to finish everything flawlessly before the event start time.  Of course, if the caterer is doing something you didn't agree on beforehand, speak up and say so.
• Don't ask a caterer to do extra last minute things at the event location that you haven't discussed with them previously--unless you're willing to tip them generously. 
• Have only one person deal with the caterer--too many cooks spoil the broth with conflicting instructions from different people, so only designate one person to deal with the caterer.  But do have that one person there before and throughout the event so that if they caterer has questions there is someone to ask.

If you keep these tips in mind, your catered event this year will go much smoother and it will be a great experience for both you and your caterer.

Warmly,

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com
info@fandango-catering.com

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Food Entertaining Trends for 2012-And What You Should Know About Them

To help you plan your gathering this year, here is our roundup of the top food entertaining trends for 2012--and what you should know about them. 

The tasting craze continues
The tasting party craze continues in 2012.  An assortment of small amounts of foods in small-ish, often specialized, tasting serving pieces or dishes is set out for guests.

What you should know: Hot food doesn't do as well at tasting parties as the so-called tasting serving pieces do not offer anything designed to keep food hot.  Someone recently suggested that hot bites be brought out midway through an event, but unless you offer the hot bites to people off trays, they won't rush to leave whomever their socializing with to eat the hot food while it's hot, so what's the point? 

A solution may be a hybrid cocktail/tasting party, with the hot food in a chafer (and there are some very mod chafers and chafer options out there now) and the other food in tasting dishes or serving pieces. 

You should also know that if you want to have a tasting party for a lot of people, you will need to use a LOT of little tasting dishes--do you have room?

Wine bar food continues to be popular
In a similar vein to the tasting craze, wine bar food continues to be popular for entertaining, more popular than dinner parties.  Gatherings with wine bar food are easier to pull off than a tasting party as you can serve wine bar food on larger trays and not just the little tasting dishes.  They can also be easier than a dinner party as they tend to be more casual.

What you should know: Be prepared to put out less of a variety of wine bar foods but of the best quality, especially if your guests have traveled and know wine bars, enotecas, tascas, tabernas, salumerias, etc., etc., from different places and have that to compare you with. 

The best thing is to choose only three or max four different dishes and use the best ingredients.  Up the wow factor and green it by using local artisan cheeses, local cold cuts, local produce, local breads, and local wines, mixing one or two hot wine bar dishes with a really good salumeria/charcuterie spread to make it easy on you.

The exotic bites trend continues
People continue to hunt for ever more exotic food--exotic to the U.S.--for, especially, cocktail parties, fundraisers, and weddings.

What you should know: More often than hosts think, this type of food just doesn't taste good, though it may be beautiful.  Suggestion: take the presentation or concept from an exotic bite and adapt it to foods that do taste good and that more people will like and eat. 

For example, we recently added to our menus our Executive Chef's take on Shrimp-, Crab-, and Octopus-Stuffed Avocado with Cilantro-Caper Mayo, changing it to Sherried Gulf Shrimp-Stuffed Avocado "Pears" with Cilantro-Caper Mayo, which we serve by alternating the avocado "pears" with Three-Cheese "Pears" on a serving tray and decorating the "pears" with fresh herb "leaves." 

Interactive food continues to be popular
The trend of interactive food, from make-your-own-skewers to cooking class parties, continues to be popular in 2012.  This type of entertaining is now used for everything from bridal and baby showers to business events. 

What you should know: These types of gatherings, except cooking classes, appeal mostly to younger people, so if you're planning a mixed-age event this year, you may want to keep that in mind and offer alternatives (such as one or two hors d'oeuvres that you don't need to put together yourself or someone to prepare plates for those who don't care for interactive food).

Enjoy.

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com

Winter food-better homemade pizza (healthier too)- Add frsh chopped spinach thinly sliced tomatoes sauteed zucchini or onions fresh mozza

Entertaining Trends for 2012

Happy New Year! This year we're going to see the continuance of some wonderful entertaining trends.  Here is our list of the most important six:


Scrollwork Style--The Mission or Old California-inspired style continues in serveware, drinkware, even flatware.  Wrought iron-inspired scrollwork looks are distinctive.  The only thing to remember is that you should counterbalance the dark colors of the scrollwork looks with light or bright linens or pieces or garnishes.  Beautiful pieces at Neiman's (home): www.neimanmarcus.com


Irregular-Shaped Serving Pieces--These will continue to be trendy, and they do add distinction to a gathering.  Irregular shapes, squiggled edges, rhomboids or geometric shapes...These add interest to your party.  Finish the presentation with lovely fresh herb leaves such as fresh basil (purple basil is so cool for garnishing) and fresh berries, or baby vegetables.  Check out the gold-edged ceramic dinnerware at www.upintheairsomewhere.com , or find all manner of wonderful styles at better retailers.


Pedestals--Also called cake stands or dessert stands.  These continue to be wildly popular, in styles from clear glass to white or colored porcelain to sleek chrome to silver or art glass.  Square, round, or rectangle pedestals all add distinction to the serving of food.


Oversize Cocktail Glasses--These continue to be popular from the last couple of years, and they do make a statement, especially in a mod home decor.  But try this idea too: Buy small cordial glasses and put them out also, and I can almost guarantee that people will choose the small cordial glasses first, for wine or any other beverage.  So put out different beverages and let people choose what type glass they want.


Flutes--Speaking of stemware, the trend for serving any cold or room temperature beverage in flutes continues.  We love this idea and there are so many beautiful flute designs out there now! For a small party, a striking presentation is to fill flutes halfway or 2/3s, then put them and a nice decanter filled with the same beverage on a tray for self service.  Adds wonderful but not stuffy elegance to a gathering.


The Table Showpiece--Lovely dining tables without linens continue in popularity to serve food at parties, especially if the host wants to showcase the table. 

Do be careful of food, drinks, or other things at a party that can mar a lovely, expensive table.   You may want to consider a runner or, even better, a small piece of nice fabric, puddled, under the area where food or beverages are most likely to mar the table (such as at one end, where the serving trays are).  Or you can also sort of center the hors d'oeuvres in the middle of the serving trays as this also cuts down on dropped food and crumbs (but doesn't help with beverage rings, sorry!)

Enjoy!

Kristina

Fandango Catering and Events
(713) 522-0077
www.fandango-catering.com