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The Kitchen

Melanie on Appetizers

“For me, the reason appetizers are so amazing is that every piece is sacred, especially made for each guest. It is easy to make a big tri-tip and boil some potatoes for 80 people, but appetizers are an individual creation. One bite can have so many different textures and flavors; sweet, salty, spicy, creamy, and on and on.”

As a caterer, Melanie feels that creating appetizers or small plates is a great way to help her clients please all of their guests. There need to worry if some one doesn’t eat pork, is allergic to fish or isn’t eating carbs. Melanie shares her knowledge of ayurvedic traditions, “ By incorporating 5 or more sensations into one meal is more satisfying to the palate, and people tend to eat less, but enjoy themselves more!”

Melanie’s recipe for Lamb Kebobs is a perfect example She paired the gaminess of local farm raised lamb with a creamy salty Mexican cheese marinated in a mint pesto, topped off with a cherry/chile compote. “People were amazed at how many flavors were packed onto one bite. “