As fall begins, it's never too early to start thinking about end-of-year celebrations and what to feed everyone. Here's a sampling of new hors d'oeuvres ideas from caterers around the country, ranging from sophisticated to playful.
A mini lobster club from Go Catering in New York.
Photo: Francine Daveta for BizBash
A bite-sized BLT composed of a toasted bread spoon topped with aioli, bacon, micro basil, and Tomberry tomato slices, from Occasions Caterers in Washington, D.C.
Photo: Pepe Gomez/PPhotographics for BizBash
A saffron potato box filled with asparagus, enoki mushrooms, and radish sprouts, from Entertaining Ideas Catering in New York.
Photo: Francine Daveta for BizBash
Pesto-filled cherry tomato on an aged Reggiano square, from Relish Caterers in New York.
Photo: Francine Daveta for BizBash
Pistachio-crusted goat cheese square topped with pomegranate molasses and fried carrots, from Jackson Somerset Catering in Los Angeles.
Photo: Christine Fessenden/Chic Photography for BizBash
Goat-cheese-filled lychee sprinkled with toasted chopped macadamia nuts, from Serena Bass Catering in New York.
Photo: Francine Daveta for BizBash
Plum-cured pork on a savory rice cake topped with sweet chili sauce from Robbins Wolfe Eventeurs in New York.
Photo: Francine Daveta for BizBash
A lobster club of poached lobster tail with prosciutto, vanilla aioli, and rocket greens on toasted brioche, from Go Catering in New York.
Photo: Francine Daveta for BizBash
A yellow corn arepa filled with crab salad, from Windows Catering Company in Washington, D.C.
Photo: Pepe Gomez/PPhotographics for BizBash
A fennel-crusted shrimp on an artichoke leaf from Tres L.A. Los Angeles.
Photo: Christine Fessenden/Chic Photography for BizBash
Five-spice beef salad with sweet chili coleslaw, chuka seaweed, and Japanese pickles in wonton cups, from Along Came Mary Productions in Los Angeles.
Photo: Christine Fessenden/Chic Photography for BizBash
