Fandango Catering Offers Easy Ideas for Labor Day Food

Today we offer easy ideas for Labor Day, or any end-of-summer casual gathering, food.

First, an easy starter, such as cold shrimp, boiled with a good shrimp boil, and served with a couple of sauces, such as picante sauce mixed with sour cream--so easy and people love this sauce, and a classic cocktail or remoulade sauce.

For the main course, a few of the great pre-seasoned fresh sausages out there, such as chicken with poblano and cheese, grilled.  Since these are already seasoned, you don't really need to season them, just grill and serve.  Accompany with potatoes or veggies, seasoned with fresh herbs and spices (or even Italian dressing), in foil packets, so it's easy to do.  Just open the packets and serve. 

Then for a dessert, a bar dessert or the currently trendy parfait shots of cake or brownies layered with whipped cream and berries (or just whipped cream), or one we like, softened cheesecake mixed with softened vanilla ice cream for easy cheesecake ice cream.

Bon Appetit!

Kristina

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

Fandango Catering Offers 4 More Cool Hors d'oeuvres Presentation Ideas

As people plan their end-of-summer and fall parties, many are looking for just that special something that will make THEIR events stand out.  A good way is through cool food presentation ideas. 

In the last few weeks our chefs have designed several more cool hors d'oeuvres presentations, and we want to share some with you today. 

Shots garnished with fresh dill and/or citrus slices--Our Shrimp, Crab & Avocado Shots are presented in shot (schnaps) glasses decorated with small sprigs of fresh dill and citrus slices (or quarter slices).  You can use this idea to serve seafood cocktails, any type of mousse, cold soups, or the now trendy savory verrines (parfaits). 

If you are feeling creative, add a few long strands of chives and some bell pepper, finely diced, to the serving tray--this is one of our signature presentations.  But the chives and pepper "confetti" are not necessary--with only the dill sprigs and citrus slices you'll still have a very cool presentation!

Cocktail bites in mini martini or cordial glasses--A client recently gave us a fabulous collection of Art Deco serving pieces she inherited and didn't want, including some beautiful mini cordial glasses, and we'e used them to put skewered small bites, one in each glass--and then we also added sprigs of fresh dill or fresh rosemary.

Fresh mint leaves--Lay fresh mint leaves--the wide-ish leaves work best--(make sure they aren't damp) one by one with the points all facing one direction, in rows, angled, on a rectangular or square tray, then put one small skewer or hors d'oeuvres on each leaf.

Cold skewers in an eye-catching base--put skewers standing up in a base like a rectangle or wide oval vase or, for a more casual event, standing up in a slice of watermelon or a cut pineapple. 

Warmly,

Kristina

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

Fandango Catering Offers 3 Ideas for End-of-Summer Parties

With Labor Day fast approaching, we have to at least BEGIN saying goodbye to summer.  To make saying goodbye to summer easier--because most people enjoy summer and it's relaxed living--, an end-of-summer party or gathering is just the thing. 

This can take many forms--closing up the beach or vacation house/apartment, get-togethers after everyone's vacation, back-to-school or back-to-school sports gathering for families with kids, groups or clubs starting fall activities...Whatever form your gathering takes, you want it to be a bit summery to send summer off with a bang, and upbeat--because for some people the end of summer is totally sad!

Here are a few ideas to make your end-of-summer gathering wonderful:

Take final advantage of summer's bounty of produce and local food--Summer's lovely produce is still at its best but not for long, so feature it in your menu in some way.  Same for local food--for example, lobster rolls on the East Coast or shrimp boils on the Gulf Coast.  What is your region's special summer food? When we lived in New York we attended a wonderful end-of-summer potuck party where everything was local and regional: gazpacho made with home-grown tomatoes, delightful soft-shell crab rolls, and local lemon pots de creme, with the whole guest group finishing the evening outside with s'mores, with tealights spread throughout the garden.  So New York summer, and then everyone was ready for the after-Labor Day back to work and school thing.

Celebrate summery green things--An end-of-summer party is the perfect time to set out summer's last flowers, ferns, greenery, etc., from your garden or a friend's or neighbor's garden.  Not imported flowers or greenery.  Or if your theme is more beachy, mix summery green things with beach shells and other beach theme items (because too much beach theme alone tends to look kitschy).

Let people catch up without pushing them to organized activities--Often at end-of-summer parties people haven't seen each other all summer, or at least for a while, so why push them to some organized activity if what they really want to do is catch up? Let them do so in peace, and provide mood music rather than an organized activity to keep the party ambience going, and/or provide baskets of fun favors like little horns, slinkys, mini chalkboards and chalk, constellation cards, paddles-and-balls or catch-the-ball-in-a-cup: those who want to interact with these types of favors will do so if they wish, while those who don't won't be annoyed by having to stop their catching up at summer's end to participate in some activity.

Warmly,

Kristina

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

Fandango Catering Offers 3 Ways to Make Your Event More Fun

As many of us are now involved in planning fall events, today we offer 3 ways to make your event, fall or whenever, more fun.

Use a name and/or theme--We recently read something that is so true: whenever you give your event a name and/or theme, it instantly becomes more fun.  Whether a social, corporate, or family event, try giving your occasion a name and/or theme and you'll see that it's not only easier to plan the event but that you'll enjoy planning it more and that more people will enjoy it more.  There are so many stressors out there that people appreciate "letting off steam" in a healthy way like this.

Serve a signature drink--Whether alcoholic or non-alcoholic or both, make the serving of drinks interesting and fun with a sig drink.  Maybe have little signs to let the guests know the name(s) of the drink(s)...Serving signature drinks is not as plain vanilla as just serving standards like wine, beer, sodas, and water.  The latest trend are juice bar setups plus alcohol, but serving at least one sig drink, festively poured and ready for guests, will say welcome and party!, and as many signature cocktails are interesting colors, serving one or more will add interest and fun to your event as guests arrive and discover your sig drink.  There are some great signature drink ideas, both alcoholic and non-alcoholic, in Denise Gee's Porch Parties.

Have a fun take-home item--We recently saw maracas as a fun take-home, and any fun "gag"-type gift will add fun to your event.  Things like lollipops, Etch-a-Sketches, Slinkys...Or a mix of little gifts like this.  You'll see--people will interact with things like this right off, and this will add a great fun vibe to your event.

Warmly,

Kristina

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

Fandango Catering Offers 3 Ways to Ensure Your Guests Enjoy Your Event More

Sometimes when we plan an event we concentrate a little too much on  ourselves and what we like and don't think about whether our guests will enjoy what we've planned for our events.  So today we offer 3 ways to better ensure that your guests enjoy your event as much as possible. 

Always include something vegetarians can eat--As you plan your menu, review it to see that there is at least one food a vegetarian can eat.  If you're hosting a cocktail party, for instance, include at least one vegetarian hors d'oeuvres--there are so many wonderful vegetarian hors d'oeuvres out there now! Whether you're hosting a cocktail party, dinner, or other type of event, consider--in fact, find out--if any vegetarians will attend so you can arrange something for them to eat. 

If you've planned an activity, make sure those who aren't interested have a space where they can hang out--If you've planned an activity like a wine or whiskey tasting or a literary reading or bocce or dancing or whatever, make sure there's SOME place for those guests who aren't interested in this to go to, such as a backyard, porch, terrace, living or dining room, or sunroom--some place they and others who aren't interested can go while the activity is taking place.  We regularly see at least a few guests who aren't interested in a planned activity at events, and they gather together during the activity, then rejoin the group afterwards (though some may decide to stay in their little conversation corner--but if they're enjoying themselves, what's the harm?).

Have someone clearing used dishes and glasses THROUGHOUT the event--This is one of the things that make guests at informal or non-seated dinner events uncomfortable, i.e., being surrounded by piled-up glasses and dishes or disposables (at seated dinners the used dishes are picked up by servers between courses).  Arrange for helpers or servers, paid or volunteers, to clear dishes, glasses, used napkins, cutlery, etc., at regular intervals throughout your event, at least every 20-30 minutes.  And have plenty of large trash bags and at least one table or counter or island for your helpers to use in the kitchen or back area as they clean up throughout the event!

Your guests will enjoy your event much more if these potential problems are avoided.

Warmly,

Kristina

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

Fandango Catering Offers 5 More Ideas for Cool Hors d'oeuvres Parties

As folks begin to return to their routines after summer vacations, many will begin planning a gathering, either for late summer, early fall, or mid fall (or later).  Thinking of hosting an hors d'oeuvres or light bites event? Today we offer 5 more ideas for creating cool hors d'oeuvres events.

Let the coolness begin with a little color on the table--For an evening event, try a black table linen for your food station table--stunning, and sets off any serving pieces put on it.  Or a black table linen with a colored overlay if you want a bit more color.  Another idea--seen in this month's Food & Wine--is to use a Tuscan or other floral table runner (www.surlatable.com and other retailers)--adds color and is suited to a casual event, indoors or outdoors.

Add color with colored paper plates--So easy and fun.  Stacks of red, yellow, or other colored plates or designs like zebra print, chosen to go with your decor or theme, especially if you use a nice table linen or runner, look stylishly cool.

Serve skewers--People are crazy about food on skewers! Whatever the reason, you simply can't have a cool hors d'oeuvres party without at least one kind, and preferably several kinds, of skewer(s).  Vary the skewers by serving them with seafood, meat, chicken, and/or vegetable skewers (or have an all skewer event--easy and cool).  If you have no time to set up skewers artistically and haven't hired a caterer to do it for you, put the skewers spoke fashion on a round, square, or rectangular tray with a dipping sauce in the middle.  Gild it a bit more by adding long chives, either over or under the skewers or even gathered in a corner--this is one of our signature presentations and it's fast and beautiful and our clients and their guests really like it.  And do make sure the skewers are spiced, not just grilled, as just grilled is not as tasty.  A classic rub: chile, paprika, cumin, and garlic, with or without a bit of cinnamon; or try some of Penzeys' wonderful rubs (www.penzeys.com ).

Add an unusual (but doable) hors d'oeuvre--Shrimp cocktail or cold soups in shot glasses; hot soups in small cups or sake cups;  cherry tomatoes and fresh mozzarella balls drizzled with a good vinaigrette and skewered; puff pastry shells filled with chicken salad or pesto shrimp or mini salads or some other mixture...all you do is bake the shells, cut out the precut holes, and fill, then decorate with fresh chopped herbs or minced chives; different kinds of sliders and fixings for a slider bar...But something unusual, to make YOUR event cool and distinguish it from the ho hum ones.

Use an unusual serving piece--Moroccan or Indian beaten, etched, or hammered trays; unusual shapes (we have a wonderful large porcelain shell-shaped tray from Italy); a nice color or pattern like a Chinese lacqueur or a pastel--any of these add flair.

Warmly,

Kristina

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

Fandango Catering Offers 4 Tips for Serving Small Hot Plates at Events

Small hot plates are trendy this year for cocktail-type events, and today we offer 4 tips for serving this type of food successfully.

Small plates of hot food are a bit heartier than room temperature hors d'oeuvres, and are popular now for cocktail events that run through the dinner hour, say, 7 to 8pm or 9pm.  So a cocktail event that starts at 5pm and runs until 8pm, or one that starts at 6 and runs until 9pm, would be good candidates for this type of food.

Small hot plates are popular at corporate or work-related events, where many of the guests (typically young single professionals) will pretty much make of what's served their dinner, or if the guests include many people with heartier appetites.

Examples of small hot plates include meatballs, mini chicken parmigianas, sliders, crab or other seafood cakes, small hot pastas, or other hot dishes served in small portions.

There are a few things to keep in mind when including small hot plates in your event planning:

The food should not be too difficult to eat--Avoid bright red sauces (too messy, can stain clothes), long pastas like spaghetti, foods that are very saucy or soupy, etc.  Do not serve any small hot plate that requires a knife; only a fork should be necessary and it should be possible to eat the small hot plate standing up.
Keep in mind that hot food served away from a heating source becomes cold in about 1 minute--So ditch any idea that requires serving hot food in unusual containers that don't retain heat.  For instance, say you're planning a teen's party and the guest of honor wants sliders but wants them served in Chinese takeout boxes, lined up in rows.  Served this way, the sliders become cold immediately and lose flavor and juices--though the box presentation is certainly unusual.  We suggest to clients a mix of hot and cold foods (and saving the unusual presentations for foods that do not taste best hot).  There are now very modern chafing dish subsitutes for those that dislike chafing dishes.  But the fact remains that hot small plates or any hot food not served in a heat-retaining container will just not be (as) good.  If you like the idea of a mashed potato bar, make sure you have sufficient help to keep bringing out the bowls of hot mashed potatoes for guests, or that you're using some heat source to keep the potatoes hot on the station.  If you don't, then you may want to rethink your menu.
Keep plates small, 7" or less--Or you may run out of food quickly. People can always go back and serve themselves more.
Choose a menu that mixes small hot plates with a few cold ones--If you handle your own event, this is easier on you.  If you pay someone to handle it, it will cost more if you serve all or mostly all hot dishes, so this is a consideration for some people.

Serving small hot plates can be a great idea as long as you keep in mind a few things they require to do successfully.

Warmly,

Kristina

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

Fandango Catering Offers 4 Ideas for Late Summer Entertaining

If you'll be hosting a gathering as summer winds its way down--from closing a vacation home to welcoming back or gathering people after the summer or a special day--here are 4 ideas to make YOUR gathering distinctive and fun.

Use distinctive disposables--If your gathering is casual and you're planning to use disposables anyway, you can make your event distinctive with disposables that add color and/or style.  We love Caspari's range of designs, available at www.casparionline.com and retailers.  Or many upscale food emporiums and retailers now offer nice colors and designs in disposables.  Add color to your gathering this way! This is one of the easiest ways to add distinctiveness to your gathering.  And after your event please use up the remaining disposables with future casual meals at home, take them to work to use there, or put them in the recycling bin, making your event more sustainable!

Serve a distinctive beverage (or two)--Serving just wine, beer, and water or tea is nice but ho hum.  Add a signature cocktail and/or signature non-alcoholic beverage and take your event from boring to interesting.  Look for cocktail ideas at the cool Mrs. Lilien's Cocktail Swatchbook (www.potterstyle.com ), and for non-alcoholic beverages serve a punch (trendy), kicked up with fresh fruit, fresh fruit juice, or fresh fruit juice ice cubes, an Italian or imported soda, or even smoothies (in a hurry? Jamba Juice now comes frozen so you can make smoothies in a hurry).  Another idea would be fresh-squeezed (not commercial) orange juice--takes a little more time but you'll see how your guests glug that down, even preferring it to alcohol.

Offer a dessert (or two)--Many hosts put together a gathering and omit dessert.  Your guests will be happier if you offer a dessert or two (and grumble behind your back if you don't).  Full-size or mini desserts, take your pick or mix and match, though mini desserts add a fun touch and many people prefer them nowadays as their small size makes them feel virtuous about indulging in dessert.  Even at seated dinners we often serve mini desserts in duos or trios, and people tend to like that better than just one full-size dessert.

Play cool music that doesn't interfere with conversation--For events we like world music (our fave label for this is Putumayo), set not so loud that it interferes with conversation (of course if you want it loud for dancing or whatever, do your thing).  Use a playlist rather than all one artist or group or genre--people like the variety more, and if someone doesn't like one artist or song or genre they just have to wait for the next song!

Warmly,

Kristina

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

Fandango Catering Offers 6 Ideas for Cool Hors d'Oeuvres Presentations

As summer winds down many are either having end-of-summer bashes or planning for fall and beyond gatherings.  Either way, today we offer 6 ideas for cool hors d'oeuvres presentations. 

Shrimp cocktail martinis--so cool and really easy to do.  Just rent martini glasses from a rentals company, prepare or buy shrimp for cocktail, and put cocktail sauce or remoulade in the bottom of the glasses, then one whole shrimp either on the edge of each glass or on the top of the sauce in the bottom of the glass
Verrines and parfaits--These have been hot for the past couple of years in everything from savory to sweet food.  Here's how they're cool: You can fill wine or parfait or hurricane glasses with a salad, just layer the ingredients, or chunks of cake or crumbled cookies and whipped cream, or chunks of ham and cheese and mascarpone...the idea is to layer. 
Easy cocktail purses--these are usually too much trouble, but one way to make them that's not too much work is to buy Parma ham, fill each slice with herb cheese, twist up like a little purse or pouch, and tie each with the long green piece from a scallion.  These are best for small gatherings as they ARE a bit more work (unless you hire a caterer to do them for you).
Mirror--We love Martha Stewart's idea of serving slices, pre-cut, of terrines spread out in rows on a mirror.  A mirrored tray is even better, as is a Lucite tray with sides (the kind without compartments)--sometimes you can find Lucite trays with sides meant for cosmetics or jewelry, just use them for your parties! If you don't like terrines, any small bites look cooler on a mirrored surfacr or Lucite tray.
Sticks--The trend of skewers, sticks, and picks continues unabated.  Make your hors d'oeuvres of the moment by serving them speared on sticks or picks.  Many hors d'oeuvres shapes lend themselves to this (round, oval, small bites).  For example, you can buy small fresh mozzarella balls, cut off a slice so they'll sit flat on a tray, lay the flattened balls on sticks out on a tray, then put a cherry tomato on each skewer too, and they'll stand up like little soldiers.  So fun.  People like this more than small bites served in cones, for some reason.  If you're feeling ambitions cut bell peppers in small dice, which we call in the catering profession "pepper confetti," and scatter it on your serving pieces.
Buy an ultra-cool serving piece--This is the easiest of all! You can find this type of ultra-cool serving pieces at www.gretelhome.com  --We like Babell XL, their white mod tier stand with gradually bigger tiers--any small bites you put on this tier stand will look so cool!  For a more traditional look rent a large stainless tier stand (some have swinging arms) at a rentals company and put your small bites on that.  Anything with height adds a lot of oomph to a food presentation.

Warmly,

Kristina

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

Fandango Catering Announces New Menu Additions

Twice a year we spend extensive time coming up with menu ideas, and we've just finished a serious menu-a-thon of this type. 

New Menu Additions Include:

• New hip hors d'oeuvres and tapas
• New creative dinner menu items for buffets, stations, and seated dinners
• New vegetarian vegetable side dishes and vegan main courses
• New small hot plates for cocktail events that run through the dinner hour

New menu items include:

Salads and Starters

• Mixed Greens and Roasted Cherry Tomatoes in Sherry Vinaigrette
• Spinach and Roasted Pears in Honey Vinaigrette
• Stuffed Avocados with Creole Shrimp, Jack, Tarragon, and Tomato
• Tomato, Cucumber, and Mixed Fresh Herbs with Mint Vinaigrette Verrines (parfaits), garnished with Cinnamon Croutons

Hors d'oeuvres and Tapas

• Chicken Bites in Marsala Sauce
• Poblano Crab Cakes with Red Remoulade
• Ancho-Marinated Pork and Mango Skewers
• Ham-Stuffed Mushrooms Au Gratin
• Asparagus and Bechamel Tart Bites
• Shrimp in Sherry-Scallion Cream Puff Pastry Bites
• Black Bean and Jack Quesadilla Bites
• Dill and Pimentón Seafood Tartlets
• Mini Meatballs in Saffron-Orange Sauce
• Mango and Peach Gazpacho Shots, Garnished with Fresh Herbs
• Moroccan-Spiced Chicken Salad Vol-au-vents (puff pastry baskets)

Dinner Items

• Smoked Ham and Gruyere-Stuffed Ravioli with Pink Champagne Sauce
• Chicken with Tarragon-Orange Sauce
• Chicken with Pears in Sherry Sauce
• Prosciutto-Wrapped Chicken Cutlets with Salsa Verde
• Beef Tenderloin with Five-Spice Crust in Beer Jus
• Beef Tenderloin with Caramelized Onions in Cream Sauce
• Beef Tenderloin with Shallot and Blue Cheese Sauce
• Spice-Seared Scallop Lollipops with Pistachio Sauce
• Salmon with Orange-Basil Sauce
• Ginger-Glazed Salmon with Creamy Scallion-Ricotta Sauce
• Moroccan-Spiced Roasted Seasonal Vegetables
• Mushrooms in Sherry Glaze
• Carrots and Spinach with Pimentón-Vermouth Sauce
• Glazed Carrots with Caramelized Onions
• Sauteed Spinach and Tomatoes in Gingered Reduction
• Bacon and Gruyere Macaroni and Cheese
• Baby Potatoes in Salsa Verde

Desserts

• Espresso Cream with Coffee Bean Crunch
• Upside Down Bourbon Cheesecake Shots
• Chocolate Croissant Mini Bread Puddings

Of course, we continue to offer our signature menu items!

As always, all our menus are custom menus so that each event is unique to the client.

And, as always, our produce is local as much as possible, as is our chicken and wild-caught shrimp, supporting local businesses. 

For more info: (713) 522-0077 or info@fandango-catering.com

Warmly,

Kristina

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