More Serving Ideas

 

 More Serving Ideas to Consider for Your Next Party:

 



A small Barre Bud Vase is used to hold bread sticks, a Barre sugar bowl and dip bowls hold olives, marinated mushrooms and anise honey for the assortment of cheeses.  This entire presentation is placed on a Barre Platter in a soft white color glaze called Alabaster. All items from Simon Pearce and made Vermont.

 

Woodbury Espresso cup are perfect for mini servings of a roasted red pepper soup, a  Woodbury Mug holds celery stalks and open sugar bowl holds a mushroom salad next to a hunk of cheese and assorted nuts. Smaller servings whet the appetite and encourage "grazing",small bites of many flavors similar to a tapas style presentation.

I enjoy using a variety of cups, bowls, trays and small dishes to break servings up into specialized presentations.  Tapas and Japanese Cuisine is especially known for many smaller portions which give a wide variety of assortmented flavors to the meal.  When it comes to snacks, less is certainly more, especially before a dinner is served.  You wouldnt want people filling up before your culinary expertise is presented at dinner.

 

On the reverse side, if you hate to cook and like a cocktail party atmosphere why not skip the seating chart and just do heavy hordeurves

 

Change the red pepper soup for Lobster bisque and add a large shrimp or lobster claw meat to each cup as a garnish, have several trays of assorted cheeses such as goat, sheep and cow milk varieties. Use labels so guest can try and learn several varieties perhaps even with a few wine pairings as well. Assorted breads and fresh vegetables could complete the offering and then follow up with espressos and cookies when you want to give the evening a close.

 

Entertaining isn’t about doing the same thing each time, it’s about having fun and presenting foods that people enjoy in new combinations and presentations.