Edit Module
Edit Module
Edit Module
Edit Module

Taste Test: To Have and to Hold

Perfect-sized, scrumptious finger food is the ultimate wedding-catering challenge. We sampled the goods from six top providers.

(page 3 of 7)

Entertaining Company

1640 W. Walnut St.; 312-829-2800, entertainingcompany.com
THE PITCH Owner Wendy Pashman and chef Shawn Doolin enjoy turning ethnic classics into small bites that work logistically and sometimes taste better than their authentic inspiration. Doolin, an alum of Les Nomades, can do flawless macaroons and chocolate truffles. 
COST $44.20 per person
MEAT Beef tenderloin on garlic crostini with arugula sauce Y The arugula-infused cream sauce smartly updates this familiar catering stalwart.
POULTRY (pictured) Duck and potato samosa Y Duck, beautifully complemented by true Indian spices, in a greaseless envelope
FISH Tuna tartare in miniature ice-cream cones Y An eye-popping and delicious culinary pun
SHELLFISH Spicy crawfish with Anasazi bean on a grits cake Y One tomatoey and spicy crawfish shares a platform with one perfect bean.
VEGETARIAN Italian “sushi” (risotto cake with caesar chiffonade)  Y The cake is lightly crunchy on the outside, creamy and cheesy on the inside.
WILDCARD Ginger-cured salmon nori napoleon with pickled ginger and caviar N This layered stack was hard to handle and too gingery.

 

Share

Edit Module

Advertisement

Edit Module
Submit your comment

Comments are moderated. We review them in an effort to remove foul language, commercial messages, abuse, and irrelevancies.

Edit Module