THE SCOUT
Fancy Entrées, Cheap Desserts: Mix-and-Match Menus
Budgets may be shrinking, but appetites certainly aren't. So we asked caterers to design dishes that suit both high and low price points, allowing you to mix and match to suit your bottom line—and guests' expectations.
A first course splurge: pork belly lardons, tempura-battered oysters, and poached quail eggs Photo: John Cullen for BizBash
By Lisa Cericola
| Posted April 27, 2009, 8:00 AM EDT
