No matter what you call your hors d’oeuvres, you want them to be yummy, and easily manageable. In comes the beloved food on a stick. But these days, you aren’t limited to plain old pigs in a blanket (not that there’s anything wrong with that!) Caterers and chefs have gotten more sophisticated with their offerings, some of which, we’re highlighting for you here. (Trust us, grab a napkin, as your mouth is about to water…)
D’Amico Catering has a plethora of options when it comes to apps on a stick. From bacon-wrapped shrimp skewers with cumin-scented honey, mint, and jalapeno, to scallop, mushroom, and pork belly skewers with roasted Poblano cream sauce, the possibilities are endless. You can also go more simple with tuna tartare or mini paninis. The trick is to offer variety and items that are easily manageable for your guests.
As Rachel Bruzek, Design and Culinary Manager at D’Amico Catering suggests, anything can go on a stick, the trick is making it personal, “Skewer anything and it’s cute. We take classic items such as Caprese salad and put it on a stick. We have done falafel, mini brats-just today in fact for a wedding this fall. I would say the answer to what is trending in skewers is what is trending with food and in catering weddings in general, which is customization and personalization. So many of our brides really want to connect their guests to their personal experiences, in travel, dining out, or any adventure that meant something to them.”
But, she advises against taking it too far, “I would not recommend doing all skewer items, as endless as the possibilities may be. I think a balance of having hors d’oeuvres that are not skewer, in a container is best. We often try to make the food the vessel to carry the rest of the ingredients in. Examples of that would be our adorable tuna nicoise salad taco in a watermelon radish.”
When it comes to kebabs or skewers, or wedding food in general, Bruzek says, “Weddings are becoming experiential, just like all events. The trends we are seeing are to have a mix of healthy, gluten-free, vegan and ethnic flavors, as well as fun experiential hors d’oeuvres.” Consider tasty but lighter fare such as Mahi bites or ahi tuna on sticks, such as those served by A Tasteful Affair in California.
Bruzek, from D’Amico Catering, also notes that interactive food stations are a huge hit, “I have clients requesting chef action stations to build hors d’oeuvres in front of them.” So think walking oyster shucking or other interactive ways to get you enjoyable edibles. No matter what you choose, with a creative caterer, the possibilities are endless and will keep guests satiated and happy.
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