Passed hors-d'oeuvres present a unique opportunity for a caterer to shine. These tiny nibbles offer a chance to indulge in inventive presentations and utilize decadent ingredients in a way that dinner service often can’t. Trademark hors-d'oeuvres set the tone for an event, and may be remembered long after a beef, chicken, or salmon dinner is long forgotten.
Why serving passed hors-d'oeuvres is so difficult
But, hors-d'oeuvres also present a challenge, because a caterer only has two options for service. First, he can fill a tiny tray with his delectable creations, so that as the server circulates amongst the guests, each morsel is served hot. The inherent problem is that the server spends far too much time running back to the kitchen for refills.
Second, he can fill a large platter with dainty bites. Of course, the first several – served piping hot -- will illicit oohs and ahhs from guests. But, beware the sad guests who are served the last few pieces! They are sure to be lukewarm at best, ice cold at worst.
Adding to the challenge? A long trip from ballroom to banquet hall, outdoor event with unpredictable weather, frozen bites which melt, and cold foods such as oysters, which may become dangerous if they fall out of safe temeprature ranges.
Serve hot and cold passed hors-d'oeuvres at the perfect temperature every time
CateringStone has solved the universal problem of serving hot and cold passed hors-d'oeuvres they way they were meant to be served. Attractive new CateringStone trays and platters fit neatly over both hot and cold CateringStones, providing the same constant, dependable temperatures for passed service that exceptional caterers have come to demand for their buffets. And, CateringStone’s food safe technology eliminates the need for ice, electricity, and open flame.
CateringStone is a breakthrough thermal consistency product for the catering supply, restaurant supply, and food transport industries. Using 100% food-safe technology, CateringStone delivers constant, dependable temperatures of below 40 ° F and above 140 ° F. It replaces the need for ice, electricity, and open flame in a multitude of food-related applications.
PHOTO CREDIT: Haley Ennis