![]() Use speed racks with sheet pans to organize and store prepped foods. Thoughtful menu planning should have a few items that can be pre-assembled, hold up well, and then only one or two that require a multi-step process for completion.Ĭold storage can often be an impediment to hors d’oeuvres production. Pairing a few complex hors d’oeuvres with more simple ones will help kitchen production flow better leading up to and into the event. Therefore when doing menu planning, consider the amount of time it takes to prep each variety. Because of their petit size, they can be consumed quickly at an event putting pressure on the kitchen to keep up with the demand. Hors d’oeuvres production is labor-intensive and time-consuming. Consider offering a few familiar items with new trendier ones. Chefs often look to classics as an inspiration for creating contemporary twists. Research and test recipes to find harmonious combinations and sound preparation techniques. Plan on a suitable variety of menu items to meet the requirements of the event, and to appeal to a cross-section of the guest’s tastes and preferences. The most essential ingredient in preparing hors d’oeuvres is proper advanced planning to minimize waste, maximize efficiency, and produce a top-quality product. Other offerings include frittatas (Spanish omelets), empanadillas (filled turnovers), and croquetas (croquettes). Meat offerings include stews of pork or beef, fried escallops of pork, or albongigas (meatballs). Cured sausages, including chorizo and Serrano ham, are sliced thin and served with cheeses including Manchego and Castilla. ![]() Seafood items include batter-fried calamari, thin-sliced bacalao (salt cod), sautéed gambas (prawns), or stuffed mejillones (mussels). Tapas and petiscos are simple to complex and include marinated olives, skewered vegetables, fried peppers with aioli, roasted potatoes, and ensaladilla (salads). The tradition has evolved into full restaurant menus devoted to the idea of serving many different dishes that are shared in a group setting while out on the town. It is said that these appetizers originated in bars from the practice of a simple bread offering, used to cover a patron’s drink to keep the fruit flies out. Tapas are small dishes found in Spain and petiscos are similar interpretations from Portugal. Skewers of meats, fish, or vegetables including kabobs and satays Small portions of braised or grilled items Small portions of pasta, gnocchi, or polentaįried items including tempura, fritters, or croquettes Small Plates CategoriesĬold seafood selections of oysters, shrimp, or caviarĬharcuterie items including pâtés and terrines Hot and cold offerings should always be included, plus items that are lighter, for example, fruit or vegetable crudites, and more substantial items that might include fried dumplings or pulled pork sliders. This includes meat, fish, vegetarian, and dietary alternatives including gluten-free or vegan. Offer a diverse selection that appeals to different tastes and diets. When building an appetizer menu, keep in mind the same basic rules of menu planning. They are often used in catered “grazing” events that encourage guests to mingle and drink. They may include hors d’oeuvres and finger food, or scaled-down versions of main entrees.Ĭhefs today build tasting, or degustation, menus around appetizer-size portions. Served hot or cold, they include simple or composed salads, fish selections including raw oysters or caviar, savory tarts, or foie gras. ![]() ![]() They are typically flavorful and lighter menu items, meant to stimulate the appetite in anticipation of the main course. Traditional appetizers are small plates of food served as starter courses to begin meal service. ![]()
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