NEW YORK As the holiday party season approaches, here’s a fresh take on a classic crowd-pleaser—the deviled egg. Chef Scott Fagan of catering company Tip of the Tongue tops tarragon-laced deviled quail eggs with three types of caviar: black spoonfish, light green wasabi-flavored tobiko, and salmon roe. Fagan pairs the eggs with an unexpected chaser: a shot-sized cocktail of cilantro-infused tequila and ginger syrup garnished with chile-dusted watermelon.
For a memorable finish, pastry chef Eric McIntyre’s latest creation is an assortment of sweets ranging from ultra-rich to light and fruity that will satisfy a variety of tastes. The plate includes a chocolate passion-fruit bombe with milk-chocolate vanilla cream, passion-fruit marshmallows, and passion-fruit reduction; a raspberry almond tart served with lemon verbena cream; raspberry salad with strawberry coulis; and salty-sweet pistachio brittle.