Both foodies and planners alike came together on a beautiful Saturday afternoon in New York City’s meatpacking district to celebrate that often overlooked and underappreciated party starter—the hors d’oeuvre. BizBash transformed 632 on Hudson’s new ground-floor event space into a temporary Hors d’Oeuvre House. The October 11 tasting event was part of the first New York City Wine & Food Festival.
BizBash C.E.O. and founder David Adler conceived the event several months ago and was on hand to greet guests and share in the celebration. Adler said, “BizBash is delighted to be part of the festival, which benefits the Food Bank of New York City and Share Our Strength charities.”
The 1,800-square-foot light-filled raw event space is on the ground floor, with windows facing both the street and the rear garden. American Furniture Rental transformed the space into a trendy lounge with chic white ottomans, chairs, and chrome-and-glass hightop tables. A guest described the environment as “very L.A.”
Elegant floral arrangements provided by Flowers by Daye topped the tables. The centerpieces included orange chrysanthemums, yellow tulips, green cymbidium orchids, and bright red peppers, which expanded on the Hors d’Oeuvre House theme.
Images of tasty bites and menu boards adorned the walls in frameless designs printed by Better Mousetrap. Something Different Party Rental supplied catering rentals, cups, linens, and trays.
The open house lasted four hours, and during that time planners sampled delectable passed hors d’oeuvres from three of New York’s top caterers. Guests sipped prosecco supplied by Palm Bay International and ate offerings from Abigail Kirsch, Creative Edge Parties, and the Glazier Group. Thirst-quenching SoNu organic vitamin water was on hand for guests who wanted to try a few of the innovative new flavors, including pomegranate acai, lemon tangerine, and strawberry cranberry.
Abigail Kirsch’s menu included miniature lobster BLTs with apple-smoked bacon and arugula; miso-glazed black cod sates drizzled with cilantro pesto, wasabi pea dust, and sesame seeds; and contemporary Caprese—skewers of mozzarella, tomato, and pesto crouton.
Creative Edge Parties created specialty hors d’oeuvres such as a basil chicken roll filled with curried vermicelli and Vietnamese basil, and wrapped in rice paper; salmon and chips with wasabi marmalade; and spinach soufflé with caramelized onions and sesame crackers.
Not to be outdone, the Glazier Group created spicy crab summer rolls with Vietnamese herbs and red curry sauce; a seared steak with pickled red onions and Stilton sauce; and a fava bean and Parmesan-reggiano bruschetta.
Passed hors d’oeuvres continued throughout the afternoon as small groups toured the venue’s classic event space upstairs. The multilevel Tuscan town house was filled with an eclectic mix of antiques reminiscent of Italy and the Art Deco period. The space accommodates 120 for cocktails or 80 for sit-down dinners and is accessible by an elevator from the main level. Stepping inside the upstairs event space, visitors are transported to a calm and tranquil environment, far removed from the noise and traffic below.
Upon leaving the hors d’oeuvre house, planners took with them BizBash key chains, recent issues of BizBash, and satisfied palates. BizBash extends a thank-you to our sponsors for contributing to the event and making the first BizBash Hors d’Oeuvre House a tremendous success.
