Fandango Catering Offers 5 Hors d'Oeuvres Presentation Ideas for Spring & Summer

As so many spring and summer parties are now being planned, today we offer 5 (really 6) ideas for hors d'oeuvres presentation ideas for your spring and summer parties.

First, use cool trays--With a cool tray as your starting point, half the work is done! If you're looking for cool trays, look for a tray in an unusual shape or color or something mod elegant like chrome.

Next, put a touch of color in the corner(s) or the center--We most often use flower blooms as our brand is eco-friendly and this trend has been big for the last few years, but it's surprisingly easy for even non-professionals to use flower blooms for their hors d'oeuvres presentations. 

If your food is not colorful--and let's face it, so much food isn't colorful (a few years ago in the Saveur 100 issue it said that most food is brown(ish) and so what if it is?).  If you use pale or white blooms, they should be large or else they won't make a statement (large blooms are always better to make an hors d'oeuvres presentation statement than small flowers).  So think a strong or bright color in large-ish blooms, especially for spring and summer events. Or smallish fruits or vegetables in the corners--we like crabapples, passionfruit, or figs for spring and summer trays.

Then put the food in rows on the tray--If you don't want to refill trays, put more food (just make sure it doesn't look crowded); if you plan to refill or have the trays refilled by a helper, than put less food on them (but again, in rows).  Even get creative with your rows: geometric, lines, X lines...And put any dipping sauce in a corner of the tray (we prefer that to putting it next to the tray, though you can also put the dipper in the center of the tray).

 Now your tray is ready! Stand back and see the whole effect, maybe move an hors d'oeuvres or two or adjust the corner decorations.

Looking for something retro trendy and really unique? Ice sculptures are back but in unique shapes like mermaids, cowboy hats, or a signature building.  The hors d'oeuvres set on tables with ice sculptures are set off, even if the tray decoration itself isn't unsusual, in light of the uniqueness of the ice sculpture.  Or a cool mod statue or statue hand holding a tray of hors d'oeuvres--unique!

Warmly,

Kristina

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

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

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