Hors d’oeuvres 101
Hors d’oeuvres are irresistible—and, for many guests, the best part of the meal. When it comes to creating the perfect hors d’oeuvres lineup, Tom Gray, executive chef at Bistro Aix, 904-398-1949, bistrox.com, a restaurant and catering company in Jacksonville, has some great tips. Hors d’oeuvres should be user-friendly. "Avoid saucy dishes or foods that might crumble when picked up or bitten into," says Tom. "Be sure to ask your caterer how each item will be served, so there are no surprises." Also, try to include hors d’oeuvres that complement your theme. His pick for a seaside affair: "crab-apple" shooters—lump crab in fresh apple-cucumber juice (left).
