Hors D’oeuvres the Word
by onewhitedress on 29/07/09 at 3:58 pm
I’m no Matt Preston but I can’t help but think that Fine Food can be just as delightful as a newlywed couple in love… Sexy, desirable and worth savouring every moment. Hors D’oeuvres are no exception but rather a perfect example of how so much deliciousness can be forged into one tiny mouthful. Designed to be devoured with one swift bite and to sit neatly in the palm of ones hand while the other hand reaches for another glass of bubbly, Canapés are the perfect start to any wedding reception.
Designer Hors D’oeuvres are certainly gaining popularity in the culinary world and can now be seen at many a Cocktail wedding. Tiny little edible artworks are now taking centre stage and showcasing the Bride and Grooms fashionable taste and attention to detail. No longer is the Devilled Egg or Deep Fried Spring Roll the finger food of choice but rather carefully crafted miniature masterpieces designed to do nothing less than impress. How about Peter Callahan’s trend to re-create the humble Hamburger with French Fries or the Classic BLT, packed with flavour but only a tenth of the size. It proves the theory that if you can miniaturise it, wrap it up, put it in a shot glass or serve it on an Asian spoon it can be an Hors D’oeuvre, and you don’t need to wear a Cravat to know what I mean. ♥
Left to Right – 1 & 6. Jackson Gilmour 2. Callahan Catering 3 & 4. Brides.com 5. Simon Food Favourites
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