It's An Occasion: A P P E T I Z E R S

Indian, Asian, French, Italian, Mexican, Hawaiian Amuse-Bouche, Canapes, Hors D'oeuvres, Tapas, Tikka
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Memorial Day Party Ideas: 4 Tasty Catering Options
Beetroot Salmon Blinis and Quail’s Egg, Crayfish, and Caviar Blini
13 Clever Tea Party Ideas for Spring and Summer Events
New York-based JPO Concepts' catering team uses Bigelow Tea's Novus collection to craft creative hors d'oeuvres, including fresh burrata cheese served with mint tea pesto.
13 Clever Tea Party Ideas for Spring and Summer Events
Guests dined on classic finger sandwiches with cucumber, salmon, and egg salad at the Ruinart Champagne event.
See What You Missed at the 2018 James Beard Awards
Chef Jamilka Borges of the Independent in Pittsburgh presented an asparagus–spelt tart topped with candied pistachios and rhubarb and garnished with edible flowers.
See What You Missed at the 2018 James Beard Awards
Chef-owner Ana Sortun of Oleana in Cambridge, Massachusetts, served a borek (baked filled pastry) with parsnip puree, basturma (cured beef), and peas.
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Chef Ouita Michel of the Holly Hill Inn in Midway, Kentucky, offered up a gleaned pumpkin hoecake topped with poke salat, spring onions, preserved radishes, and Kentucky pecans. “Gleaned” refers to the gathering of leftover produce after a harvest.
See What You Missed at the 2018 James Beard Awards
Chef and owner Brother Luck of Four by Brother Luck in Colorado Springs, Colorado, created salmon tartare with pueblo green chiles. The dish was presented by Skuna Bay Salmon.
See What You Missed at the 2018 James Beard Awards
Chef Cathy Whims of Nostrana in Portland, Oregon, presented tonno del chianti (slow-cooked pork in olive oil) served over hominy from Ayers Creek Farm, which is focused on growing better grains, legumes, and vegetables based on the climate.
See What You Missed at the 2018 James Beard Awards
Chef de cuisine Rebecca Wilcomb of the Herbsaint Bar and Restaurant in New Orleans prepared Sicilian beef bites topped with anchovies and olives.
See What You Missed at the 2018 James Beard Awards
Chef Thai Dang of the HaiSous Vietnamese Kitchen in Chicago served baby octopus with confit eggplant, Vietnamese herbs, and coconut cream. The dish was presented by Choose Chicago and Illinois Restaurant Association.
Why MoMA Switched Up This Event’s Layout for the First Time Ever
Small floral buds decorated the serving trays.
Why MoMA Switched Up This Event’s Layout for the First Time Ever
During the cocktail reception in the lobby, guests enjoyed passed hors d'oeuvres by Union Square Events such as caviar with creme fraiche.
See What You Missed at the 2018 James Beard Awards
Chef-owner Kevin Nashan of the Sidney Street Cafe and the Peacemaker Lobster & Crab Co. in St. Louis served up mini crawfish pot pies.
See What You Missed at the 2018 James Beard Awards
Chef and owner Amy Brandwein of Centrolina in Washington offered up agliata di polpo: octopus with tomatoes prepared in the cooking style of Alghero, a city in Sardinia, Italy.
White House Correspondents’ Association Dinner: How Politicians, the Press, and Playboy Came Together
NBC News & MSNBC White House Correspondents’ Dinner After-Party: Occasions paired quartered Scotch eggs with flights of Scotch.