Ribbon Box Events Blog

July 25, 2011

Word of the Week: Hors d’oeuvres

Filed under: Word of the Week — by Ribbon Box Events, LLC @ 10:00 am
Tags: ,
Becket and Burke

Hors d’oeuvre


1.a small bit of appetizing food, as spicy meat, fish, cheese, or a preparation of chopped or creamed foods, often served on crackers or small pieces of toast, for eating at cocktail parties or other gatherings where drinks are served with no other food.

2.an appetizer, as a relish or more elaborate preparation, served before or as the first course of a meal.

Wedding Wise:

In all things wedding, Hors d’oeuvres have a very similar meaning. They are one to two small-bites that have a big role: sustain guest appetites during the period between the ceremony and dinner reception.

Hors d’oeuvres can be hot or cold. Typically, hors d’oeuvres refer to the small bites that are passed- but they can also be stationary (think a fruit/veggie, cheese display, any dips, etc.)

While technically (the literal translation of Hors d’oeuvres is “apart from the main work.” any food served prior to the main course is considered an hors d’oeuvres, single items (arancini, eggplant bruscetta, mini crabcake with remoulade) rather than an entire cheese or vegetable display.

Hors d’oeuvres can be passed,

ACI Catering


Pham Fatale

Lassere's Catering

or a combination of the two.

The presentation possibilities are endless… 

Black Angus Catering

Entertaining with Style

Bon apetit!






1 Comment »

  1. […] are a type of hors d’oeuvres, made with a base of bread or crackers, and topped with an assortment of small, usually savory […]

    Pingback by Word of the Week: Canape « Ribbon Box Events Blog — August 29, 2011 @ 10:07 am |Reply

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