In these post-COVID days of touchless restaurant menus you access from your phone and boxed lunches in place of buffets, single-serve dishes are more popular than ever. Done properly, it also greatly reduces waste by removing the need for plate ware. This post explores those one bite wonders that go way beyond the tried-and-true deviled
Oftentimes the hors d’oeuvres are guest’s favorite part of an event. So, why not make them the star? Make your next event a cocktail hour that doesn’t end. Forget the full meal, serve a large variety of hors d’oeuvres for your event. This allows guests to mix, mingle, eat and drink; all without the formality
Move over charcuterie, there’s a new kid in town – the seacuterie boards. While this may be a new concept to some, the first seacuterie was served by Brooklyn Chef David Burke in 1988. It featured gravadlax – that cured salmon that’s been a Scandinavian staple for centuries – with a distinctly American twist. Burke’s
Appetizers at catered events are nothing new. They have been a favorite component of successful full-service catering menus for more than a decade. Today, caterers are thinking beyond the stuffed mushrooms and peeled shrimp. Whether passed or served at stations, appetizers are a great way to give guests a wide range of flavor sensations that
Self-proclaimed foodies all agree – bowl food is in! It’s hot (and cold), trendy, and so the thing to do at special events. Even the Royals are in on bowl food. What food? Bowl what, you ask? Don’t worry, Messina’s Catering and Events gives you the scoop on the ins and outs of bowl food.
Although used interchangeably, did you know that technically there is a difference between hors d’oeuvres and appetizers? Bite sized foods served before a meal that are hot or cold are considered hors d’oeuvres. They are to be eaten before dinner, not filling to interfere enjoying the meal, and tend to be savory. Think nuts, crudité,