Gourmet Goes Geometric
Bite-size canapé cubes of warm polenta with Parmesan and prosciutto are topped with a flash-fried micro-basil leaf for zest. Tray, Tilson Design Works; 212-924-3110, tilsondesigns.com.
Wedding appetizers that will jazz up the catering menu and leave wedding guests wanting more.
Pie And Mighty
Tucked inside custom-made boxes, petite pizzas topped with smoked mozzarella, dried cranberries, and thyme serve up big tastes. Recipe and boxes, Laurence Craig Distinctive Celebrations; 212-581-1986, lauencecraigcatering.com.
Tie One On
A chive fastens cucumber-wrapped lobster, Asian pear, and mustard greens. Recipe, Great Performances; 212-727-2424, greatperformances.com.
Mac Attack
That cheesy pasta favorite of childhood is reborn as orzo in a Parmesan tuille. Recipe, Creative Edge Parties; 212-741-3000, creativerdgeparties.com. Plate, Front of the House at Real Life Basic; reallifebasic.com.
Grateful Bread
A ham, egg, and Gruyère sandwich pairs off with tomato bisque. Based on a recipe from A Joy Wallace Catering Production, 866-569-9255. Spoon, Kristen Alexandra; 617-350-0164, kristenalexandra.com.
Thanks A Brunch
Love breakfast? Serve a shirred quail egg tart with bacon. Recipe, Creative Edge Parties; 212-741-3000, creativeedgeparties.com.
Elba Room
Napoleons of homemade potato chips, crème fraîche, and Osetra caviar, crowned with salmon roe, make commanding canapés. Potato thins, William Poll; 800-993-7655, williampoll.com. Caviar, Ross & Daughters; 800-787-7229, russanddaughters.com.
No Bib Required
Lobster gets a subtle spin in truffles with vanilla, lavender, and St. Andre cheese. Recipe, Laurence Craig Distinctive Celebrations; 212-581-1986, lauencecraigcatering.com.
Crunch Time
Serve it up south-of-the-border style with blue-corn tortilla tacos of yellow rice, diced tomatoes, mushrooms, and cilantro. Recipe, Marcey-Brownstein Catering & Events; 212-807-0568, marceybrownstein.com.
Taco Belle
Crisp oyster tacos with chile cream, Astra NY; 212-644-9394, charliepalmer.com.
Beachy Bites
Gorgonzola-stuffed cherry tomatoes and ahi tuna tartar in cucumber cups. Recipe, Pebble Beach Resort; Pebble Beach, CA, pebblebeach.com.
Your Best Shot
Haricots vert, baby carrots, peppers, and cucumber all take a dip in a shot glass filled with dill sauce. Recipe, Tentation Potel & Chabot Special Events Catering; 212-564-7530, tentation.net. Shot glass, available for rent from Broadway Famous Party Rentals; 212-269-2666, broadwayfamous.com.
Wed Letter Day
What tops tuna and daikon sushi? A tasty initial carved in avocado. Recipe, Callahan Catering; 212-327-1144, callahancatering.com.
Name Brand
Mark your newly marked initial onto a cute little bun by dusting tomato powder over a stencil. To make the baby burger just as special, pile on scallops, bacon, and herbed aioli. Recipe, Elaine Bell Catering; 707-996-5226, elainebellcatering.com.
Dating Service
Wooden spoons are laser-engraved with your wedding date and initial. Here, the personalized utensil serves up caviar topped with tiny blinis. Caviar, Collins Caviar; 800-226-0342, collinscaviar.com. Spoons and engraving, Modern Press; 718-624-1266, modern-letterpress.com.
Quencher Capital
This refreshing cold green pea and mint soup is meant to be swigged sans spoon. The salted wonton monograms make tasty dippers. Recipe, Art of Catering; 503-231-8185, artofcatering.net. Cordial glasses, $40 each, by Kikatsu, available at Matsu; 617-266-9707. White porcelain tray, $55 for a set of four, by Dandelion; 888-548-1968, tampopo.com.
Letter Box
Takeout containers filled with scallion- and daikon-topped Asian pesto noodles are deliciously surprising, and easily monogrammed with calligraphy markers. Recipe, Match Catering and Event Styles; 212-673-7705, eventstyles.com. White paper take-out containers, $1 for three, and chopsticks, $4 for 10, Pearl River Mart; 800-878-2446, pearlriver.com. Calligraphy, $2 per box, Nancy Howell; 212-243-5804, nancyhowell.com.
Wrap It Up
As rich in color as in flavor, these spring rolls (dip 'em in peanut sauce) pack healthy ribbons of carrot, daikon radish sprout, cabbage, pepper, mint, basil, and cilantro. Recipe, George Catering; 214-752-6851, georgecatering.com. Yellow oval platter, $46, Davis Studio; 518-392-7308, davistudio.com.
The Food Pyramid(s)
Flavored rice (from top: Forbidden, Jasmine, and Bhutanese Red) and their microgreen sprig toppers offer a tasty “tour” of the great pyramids. Recipe, Marcey Brownstein Catering & Events; 212-807-0568, marceybrownstein.com. Square tray, $48, SMP/Space M Projects; 212-725-9001, smpstyle.com.
Beet It
Add a tantalizing touch to cocktail hour with a rhapsody in red: Diced beets and apples mix on a beet chip; a second chip rests in a dab of mayo. Recipe, Serena Bass Inc.; 212-727-2257, serenabass.com.
Benedictine Funk
Give eggs Benedict a creative (and tasty) twist: An omelet made with quail eggs is flattened and rolled, then skewered into bacon and layered on a biscuit. Recipe, Marcey Brownstein Catering & Events; 212-807-0568, marceybrownstein.com. Wooden "Sushi-Geta" tray, about $35, Kotobuki Trading Company; 650-588-8593.
Curry Favor
These one-bite wonders are a surefire way to ingratiate yourselves with your guests. Pair curry crackers with cream cheese and radish, and decorate the top with bold blocks of black and white sesame seeds. Recipe, One Girl Cookies; 212-675-4996, onegirlcookies.com.
Bundles of Joy
How to make this horseradish, cream cheese, smoked salmon, and poppy seed cracker sandwich even more delectable? Wrap it up with delicate chive 'ribbon.' Recipe, One Girl Cookies; 212-675-4996, onegirlcookies.com. Ceramic square dish, $3.50, Pearl River Mart; 800-878-2446, pearlriver.com.
Sesame Treat
In a perfect balance of flavors, roasted chicken with preserved lemon and green olives in a black sesame tuille is garnished with black basil. Recipe, Tentation Potel & Chabon Special Events Catering; 212-564-7530, tentation.net. Square cups, Dandelion; 888-548-1968, tampopo.com.
Spoon Fed
Petite feasts of beef tenderloin, truffled mashed potatoes, and caramelized onion rest luxuriously in bouillon spoons. Recipe, Tables of Content Catering; 617-363-0404, tablesofcontent.com.
Beggar’s Choice
Lend folkloric flavor to your hors d'oeuvres selection with beggar's purses, fried wontons filled with minced chestnuts and topped with fresh sage sprigs. Recipe, Callahan Catering; 212-327-1144, callahancatering.com.
Lamb Chomps
Rosemary-skewered lamb bites (served with mint chutney) are always good to go. Recipe, Olivier Cheng Catering and Events; 212-625-3151, ocnyc.com.
Veiled Tail
Lobster and daikon summer rolls with ginger-lime sauce. Recipe, Olivier Cheng Catering and Events; 212-625-3151, ocnyc.com.
Catch Of The Big Day
Seared sea scallops with saffron aioli are easy for servers to pass—and hard for guests to pass up. Recipe, Olivier Cheng Catering and Events; 212-625-3151, ocnyc.com.
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