Passed Hors d’Oeuvres and Appetizers

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Passed Hors d’Oeuvres and Appetizers

Passed Hors d’Oeuvres and Appetizers:

By serving Passed Hors d’Oeuvres and Appetizers instead of a formal dinner, you can turn the “mingling hour” into a celebration that looks and feels expensive without the hefty price tag.

Many of our Passed Hors d’Oeuvres and Appetizers feature “scaled-down” versions of some of your plated dinner favorites.

Our chefs will work with YOUR BUDGET and likes to CUSTOMIZE  your menu especially for you.  The following  are MENU IDEAS for inspiration. Our featured passed hors d’oeuvres and appetizers are simply a starting point – a sampling of some possibilities. 

The sky is the limit when creating your special day and we encourage you to work with our chefs to
“transform your dream event into a delicious reality”

Passed Hors d'Oeuvres and AppetizersPassed Hors d'Oeuvres and AppetizersPassed Hors d'Oeuvres and AppetizersPassed Hors d'Oeuvres and Appetizers

Below is an Actual Menu From a Recent Passed Hors d’Oeuvres Holiday Party:

Holiday Buffet Menu

Holiday Party Menu

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Recipe

CHEF DAN'S CHICKEN SATAY WITH SPICY PEANUT SAUCE:

INGREDIENTS :

MARINADE:
1 teaspoon fish sauce
1 teaspoon sugar
1 teaspoon curry
1/2 teaspoon turmeric
1 teaspoon garlic
pinch coriander
pinch cumin
pinch salt
2 tablespoons coconut milk
2 tablespoons peanut oil

1-1/2 pounds chicken breasts cut into strips

SAUCE:
1 tablespoon peanut oil
1 teaspoon red curry paste
1/2 teaspoon turmeric
1/2 cup peanut butter
1/2 cup coconut milk
1/2 cup water
2 teaspoons fish sauce
1 teaspoon fresh lemon juice
1 teaspoon sugar

DIRECTONS:
1. Combine all ingredients of marinade and set aside.
2. Marinate chicken strips in above for several hours in refrigerator.
2. Skewer chicken on wooden sticks that have been soaked for a couple of hours in water.
3. Grill chicken.
4. For sauce, combine all ingredients in a saucepan and heat until very hot.
5. Dip skewers thoroughly in sauce and arrange on platter.

Tanoshimu (Enjoy)!