Tuesday, March 15, 2011
I was at a meeting in Austin recently where the appetizers at a reception were served in small individual dishes. The dishware they used was all a similar size, but came in various shapes so that it looked very pretty either arranged on the buffet table or when the servers passed through the crowd with them. This technique allows for foods that you need a fork to eat, and it also accomodates some sauces--not an option when they are merely handing you a napkin. Best of all the cook can use some artful presentation techniques and do small but elegant composed dishes. It was so much nicer than the usual hotel hosted reception, and may lend itself to some home parties as well.