We took a few excerpts from the author's new book, Party Food, to offer inspiration for your reception menu.
We've been big fans of New York City–based caterer Peter Callahan for years. His mini versions of favorite foods and other clever creations set a joyful tone for any celebration. In his new book, Party Food (Clarkson Potter/Publishers), he shares ideas and recipes for some of his most memorable and delicious bites.
"I've become famous for miniaturized versions of comfort foods and hors d'oeuvres with wit and whimsy," Callahan shares of his new work. "My hors d'oeuvres aren't complicated, but most are original ideas or twists on a classic item," he adds. "I try to create food that makes an emotional connection with guests—that goes beyond being attractive and tasty. It often triggers favorite memories, reminding people of birthday cake from their youth, or summer nights at an ice cream stand. The connection is also achieved through styling. It often makes people smile when they see it. When done right, the presentation is about much more than food—it becomes a whole experience."
In our Fall 2017 issue, we highlight seven of his genius ideas, each pulled straight from the pages of Party Food. All would work wonders for your wedding's cocktail hour, reception, or after-party, or for any pre-wedding event. Scroll down to see them all here.
"We serve our pizzas (seen above) with three different toppings: mozzarella with the classic basil and tomato; pepperoni; and a more sophisticated fig, leek, and shallot combination. For weddings, we customize the mini-pizza box lids with the couple's names and the date."
"This is a great dessert to kick off after-dinner festivities: It's a coffee; it's a dessert—it's both. We serve it in mini stemless glasses for an attractive presentation. We put a scoop of frozen ice cream in the warm espresso, timed so the ice cream hasn't all melted but is drinkable by the time it's served. We do put a little spoon with it, but you don't really need one—most people drink it like a shot."