The casual vibe of “tapas-style” dining lends itself well to warmer days and evenings, where grazing takes the place of formal, sit down presentations. Dishes that may otherwise typically show up at the dinner portion of the meal are being prepared as an array of tapas or small-plate appetizers served either before the meal or, in many cases, becoming the entire meal.
Another serving trend that stays strong, especially for spring weddings, is family-style service, which is a great way to serve appetizers. Start off less formal, a more communal style of dining with an array of antipasti or mezze dishes already on the table before guests are seated. The bountiful platters of appetizers become part of the centerpiece decor at each table, and invite the guests to tuck right into the meal.
Seasonal vegetables are kind to the catering budget. Simple economical dishes such as spring pea soup with mint, Parmigiano Reggiano Risotto, or creamy mascarpone polenta with black trumpet mushrooms and chanterelles can be served in espresso cups or ceramic tasting spoons. Other more exotic favorites include squash flowers filled with melting Taleggio cheese, which are dipped in a light rice flour “shatter batter” and then crisped to a golden brown.
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