Photo: Ryan Szulc Photography for BizBash
I love the trend of pairing small bites with small sips, an hor d'oeuvre with a mini cocktail. Although this isn't new to catering in DC, I love some of the pairings featured by BizBash this month!
Above is brulée cinnamon French toast with seared fois gras, ice cider gelée glazed with choice of cape gooseberry, bing cherry, blackberry, or apple coupled with Antolino Brongo Cryomalus ice cider from Kindred Spirits Catering in Toronto.
Photo: Béatrice Peltre for BizBash
I love Indian flavors so this harissa shrimp with mango dip paired with a shooter of mango lasse from East Meets West Catering in Boston is right up my alley.
Photo: Bridget Kenny for BizBash
Talk about a perfect Fall duo! Arancini de riso with butternut squash, sage, mascarpone, and brown butter pancetta vinaigrette paired with a pumpkin martini with cream liqueur, vanilla vodka, pumpkin spice syrup, and garnished with whipped cream and a cinnamon stick from Choura Events in Long Beach, California
Photo: Elizabeth Renfrow for BizBash
How gorgeous are these cocktails?! Roasted calabaza and chorizo tartlette with spiced goat cheese and candied walnut served with a “Not Hot” toddy with sparkling apple cider, Maker’s Mark bourbon, orange, lemon, fresh mint, a touch of honey, and a dash of cinnamon and clove from Creative Tastes Catering & Event Production in Miami.