Seasonal Spring Hors d’oeuvres
These are some nice seasonal hors d’oeuvres to have at a spring event. We served these last week at a wedding reception, and they were a hit!
Brie with Apricot Jam and Blackberries
Farm Fresh Asparagus with Nicoise Olive Viniagrette and Parmesan Curls
Beef Crostini with White Truffle Oil Drizzle
Signature Colors-How to have fun with your signature color!
We had a busy weekend. We wanted to share some of the pictures that we took of our food. The bride’s signature colors were chocolate brown and tiffany blue. Here are some examples of fun ways to incorporate your colors into your event.
Chocolate Cupcakes with Blue Cream Cheese Frosting and Chocolate Covered Espresso Bean
Bluetinis!
Petite Desserts, A Hot Trend for 2009
More and more clients are requesting “petite desserts”. These are a great way to provide a wide variety of upscale desserts such as a creme brulee, mocha pot de creme, parfaits and many traditional favorites presented with a new, unique twist.
Truffle Filled Strawberries
Chocolate Banana Creme Brulee
Berry Parfaits
Mocha Pot de Creme
Red Velvet Cupcakes with Chocolate Ganache