Category Archives: appetizer

Messina's Catering Hors d'oeuvres

The Next Big Thing in Catering: A Focus on Hors d’oeuvres

Hors d’oeuvres have been a celebration staple since first being introduced in France in the late 17th century.  Literally translated from “outside the work”, the modern-day version of hors d’oeuvres grew from their predecessors called entrements, which meant “between servings” and ushered in a new era of small bites. Although used interchangeably, there is a

Messina's salmon mousse appetizer

One Bite Wonders: Let the Food Be the Bowl

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

Appetizers

How to Host an Hors d’oeuvres-Only Menu for Your Next New Orleans Catered Event

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

seacuterie boards

Why Seacuterie Boards Are Swimming Their Way Onto Today’s Catering Menus

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

Check Out These Appetizing Catering Menu Appetizer Trends

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

bowl food

Catering Your Special Event with Bowl Food

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.

Appetizers

Hosting an All Appetizers/Heavy Hors d’oeuvres Event

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,