The French-derived word is defined as a small dish, however, plays a big role in the catering world. Considering our recent event catered, we have decided to bring light to the type of hors d’ouevres there are and what setting are they best effective in.
Hors d’ouevres, also referred to as appetizers that can be served cold or hot. An example of a cold hors d’ouevre is cocktail shrimp. We recently catered the 98th annual Sanford Chamber of Commerce casino Royale fundraiser event and our Chef Delano prepared a Cajun cocktail shrimp. The Cajun flavor added a bundle of flavor and a kick to every bite, making it a very popular item at the event.
When it comes to a hot served hors d’ouevre it must have elegant taste and fit the event setting. For example, a teres major cut beef with a New Orleans sauce au poivre. One of the most tender cut, it is lean yet juicy and versatile. Mix that with a drizzle of the flavor of the sauce au poivre is sure to have everyone coming back.
A great event to serve hors d’ouevres, are events that involve conversations. For example, a networking event or a fundraiser are among many that will highlight the art of hors d’ouevres. The objective is to have all guests enjoy a quick bite while engaging in conversations. Those type of settings allows hors d’ouevres to be an effective strategy to flavor town.
We hope that this insight on hors d’ouevres was helpful and on our next piece we will be covering display and presentation. Thank you all for taking the time out to read and we will see you next time!
(for any recipes please contact us for details. Our chef Delano will gladly assist.)