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.
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,
or a combination of the two.
The presentation possibilities are endless…
- Black Angus Catering