Today our chefs were preparing passed hors d’oeuvres for an in-office client tasting. Chef Morrison and his crew love to impress guests of the home kitchen with their culinary creations, and this was no exception. Miniatures was the theme of the day, as each appetizer mirrored larger entree dishes.
The first dish contained petite spinach, bacon, and Fontina pizzas. Not much bigger than a pepperoni slice, these pint sized pizzas had a refined, delectable flavor. Mister Bumstead would have been delighted by the second set of appetizers; a collection of mini open faced Dagwoods prepared with bacon, cheddar, a horseradish mayo, and onion sprouts all on rye toast points.
Next the clients were treated to cocktail salmon and dill cakes served with crème fraiche. These act as a perfect addition to any wedding reception or social event. Last but certainly not least on the menu, wild rice and scallion pancakes. Each was ornately adorned with a warm artichoke relish. Our guests were certainly pleased with the quality and variety of the spread, leaving with satisfied appetites.
