Catering & DesignFood TrendsSaveur Catering - Food Gallery IIIApril 12, 2019Hors d'oeuvre - Smoked Salmon CanapeHors d'oeuvre - Yuzu Marinated Hamachi CevicheHors d'oeuvre - Maryland Crab Cake with Spicy RemouladeHors d'oeuvre - Croque Monsieur (Smoked Salmon)Hors d'oeuvre - Hummus with Fresh VegetablesHors d'oeuvre - Spring Pea BruschettaHors d'oeuvre - Wild Mushroom Tartlette with Parmesan CheeseHors d'oeuvre - Beef Steak Skewer with Ginger Terriyaki SauceHors d'oeuvre - Quiche with Asparagus and Black TruffleHors d'oeuvre - Fillet Mignon with Soba Noodle SaladRoasted Beet Salad with Goat Cheese and Pistachio VinaigretteQuinoa Salad with Garden Vegetables and Citrus VinaigretteGreek SaladLatest in Food TrendsFood TrendsSpring Event Inspo: 14 Flower-Filled Food Presentations We're Still Dreaming AboutFood TrendsAprès-Ski Vibes Only—Inside BizBash and Connect's Networking Event in New York CityFood Trends12 Creative Catering Trays We Love From Recent EventsFood TrendsWhat Will Guests Be Eating and Drinking in 2024?Related StoriesCatering/Food ServicesSaveur CateringFood Trends14 Over-The-Top Ideas For Wedding CakesFood TrendsSaveur Catering - Food & Event Gallery IVFood TrendsThis Week in Los Angeles: an Insta-Friendly Skincare Activation, Cocktails in an Igloo, Boycotts at the Beverly Hills Hotel