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Old 03-29-2011, 05:12 PM   #11
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I would do a Gazpacho shooter, make sure it is ice cold. They are quick to set up. A little vodka in some would not hurt.
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Old 03-29-2011, 10:09 PM   #12
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Wow what a great response already. Thank you everyone!!!!!!!!!!!
Please keep them coming.
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Old 03-29-2011, 10:38 PM   #13
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More from my to-try list:

TALLEGIO TOASTS WITH SOUTH INDIAN TOMATO CHUTNEY
Tallegio Toasts with South Indian Tomato Chutney Recipe : Aarti Sequeira : Food Network

ZESTY LEMON OLIVES
Zesty Lemon Olives - Fine Cooking Recipes, Techniques and Tips

PROSCIUTTO AND GRUYERE PINWHEELS
http://www.epicurious.com/recipes/re...ws/views/13664

PANKO-CRUSTED CRAB CAKE BITES WITH ROASTED PEPPER-CHIVE AIOLI
Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli Recipe | MyRecipes.com

GOAT CHEESE, LEMON & CHIVE TURNOVERS
Goat Cheese, Lemon & Chive Turnovers - Fine Cooking Recipes, Techniques and Tips

ROASTED PEPPER AND MOZZARELLA BITES
Erin's Food Files Roasted Pepper and Mozzarella Bites

MOROCCAN PHYLLO ROLLS (from Joanne Weir)
Eat@ Recipe Swap & Recipes : For an Appetizer: Moroccan Phyllo Rolls from Joanne Weir (haven\'t tried this)
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Old 03-30-2011, 05:47 AM   #14
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Originally Posted by simonbaker View Post
Wow what a great response already. Thank you everyone!!!!!!!!!!!
Please keep them coming.
I hope you post the ones you make and the recipes!
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Old 03-30-2011, 06:04 AM   #15
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The LCBO Food and Drink magazine has 391 hors d'oeuvres on its website:

Recipe Search Results=

The recipes I've made from this magazine have all worked and are very tasty.
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Old 03-30-2011, 06:22 AM   #16
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One of the things I would do is check the appetizers/hors d'oeuvres offered at the upscale restaurants in the area and avoid anything that would be similar. The reason being that I'd want to "brand" my catering services as offering something that one can't get at a local restaurant. I'm just a "hobby" cook, but from a marketing perspective, and I assume you want to market your catering services, I'd want to be different from the local restaurants and what one could get from a local restaurant. I am assuming that attendees at this event might lead to potential gigs in the future. And, I'd probably make sure that my servers aprons or shirts would have my company's name on them--not a huge advertisement, but subtle. And, make sure each server has business cards in case asked for them. Or maybe the napkins could have your company's name and contact information on them....another thing you might want to do is "hire" servers who are volunteers with a local charity and donate what you would pay the servers to the charity. I don't know if the "do" is for a charity or not, but doing something like that is sometimes attractive to organizers or patrons who attend. Our dog rescue charity does hospitality for dog shows--it looks good for the kennel club and it gives our charity credibility as a responsible dog rescue organization.
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Old 03-30-2011, 10:11 PM   #17
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I hope you post the ones you make and the recipes!
I will.
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Old 04-02-2011, 08:26 PM   #18
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Have you decided which ones you're going to make yet?
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Old 04-02-2011, 09:36 PM   #19
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Have you decided which ones you're going to make yet?
The lady booking the party wanted to go inexspensive. We gave her some great ideas but she kept it real simple:
Fresh asparagus blanched in red wine rolled in prochutto (sp)
Egg shaped pastries filled with sundried tomato soft cheese & garnished
Fruit & almond iced tea
Miniature strawberry/banana shortcakes

125 people.

Thank you everyone for your wonderful input on this matter. There were some great ideas submitted that I will use for future events.
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Old 04-02-2011, 09:59 PM   #20
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Ah--after all the great suggestions, too. Which ones did you pitch (that were too expensive for the budget)?
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