Still Trending-Bite Sized Eats

We have been obsessed with small bites since they exploded onto the catering scene. But are they still in style for 2015-16? For the time being, they are definitely here to stay!

From hors d’ouevre to tapas to desserts as well as full blown buffets, small –plated food is all the rage. As time goes on, the recipes have become more and more creatively presented and prepared. Chefs keep coming up with new concepts that keep their guests intrigued.

Part of the trick to creating a unique looking dish is to think outside the box. Use some everyday or easily accessible vessels to design a show stopping presentation! 

Try using 2 oz shot cups for mousse desserts and individual fresh vegetables with dip; 2 oz martini glasses can hold mini salads and small meat or chicken dishes; 4 oz ramekins for little cubes of fresh fruit; mini mason jars for yogurt parfaits. Look online for these and more items to make cool minis. 

When you do an entire buffet table of minis, the impression is huge!