Fresh ideas to use or adapt for your next event.
Lasagna bites with spinach, ricotta, and cherry tomatoes | Chef Scott Samuels, CIA; Photo by Garcia Studio, Inc.
Mini steak & eggs: beef tenderloin, sunnyside up quail egg, fried brioche, béarnaise sauce | Toque Catering, Victoria B.C.
Duck canapé triangles: tea-smoked duck, dried cherry compote, orange rosemary spread, pistachio | Thomas Caterers of Distinction, Indianapolis, IN
Finger food: Asian inspired crostini with fresh tomato, salmon, dill | SelfEco, Stillwater, MN
Angel hair and artichoke frittata with creme fraiche and chives | Royal Fig Catering, Austin, TX
Photo by Bonnie Berry Photography