Describing the challenge of presenting healthy appetizers and healthy hors d'oeuvres, Lisa said, "In recent years folks have become more health conscious and we’ve been called upon to create and execute all vegetarian and vegan weddings, produced vegan boxed lunches for a huge animal farm rights conference that Peter Max sponsors, and incorporated healthy indulgences into elegant upmarket menus offering foie gras and what we called Beef Wellington Bytes."
Our challenge was to figure out what hors d'oeuvres and appetizers would be healthy, yet not unappealing, and would entice guests to partake in the offerings both before and after exercise which was part part of the program. Healthy indulgence was our guiding light."
Because we eat with our eyes before we even touch a morsel, creative presentation tailored for this event was paramount. And let’s face it, as boutique caterers, we always want to impress our clients and their guests, but in this case, the bar was raised to a new level. The guests were there for the President, not the food, however it was important for the array of spa hors d’oeuvres to compliment the theme of both fundraising and health, as well as to enhance the experience for the President and the contributors as well as showcase our talents.
Super healthy foods are beautiful, but in the past have been relegated to the side. We made hors d'oeuvres stars of our healthy vegetables by presenting them in a new way, one that took advantage of their vibrant colors. (see photo below)
Like magicians creating smoke without fire, we used dry ice to produce smoke under a swinging Moroccan lantern platter which held the smoking chicken. The guests' responses were so enthusiastic that we felt we had achieved our goals.
We also wanted to offer guests some refreshing natural beverages, so the idea of a shot bar offering soy honey lime lassis, virgin mojitos with fresh mint and sparkling housemade orangeade seemed the perfect solution.
Of course, everyone's favorite was the chocolate dipped strawberries with amaretto pipette shooters and what we called Cherry Tomato BLT’s, a dish of stuffed cherry tomatoes that carried a hint of bacon - just enough for taste. And we had to honor President Clinton with a gesture of patriotism, so we concocted a special salute to the president with red-white-and-blue fruit salad in mini glass espresso cups.
Those items fit the yin yang of healthy indulgence. As is the rule at events where there is no seating, most everything was easy to eat in just one or two bites or to eat while standing, (e.g. the asian crab coleslaw in cute little red Chinese to–go containers) and something not only Bill Clinton, but the other health conscious guests would want to eat before or after an exercise program.”
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