“I don’t have a way for you to heat up the food. Can we just do cold hors d’oeuvres? That will cost less, right?” Caterers hear this all the time!
Let’s talk about the first part – heating up food. Just because you don’t have an oven/stove doesn’t mean we can’t serve hot food. We can always heat up food and maintain it at a safe temperature, all it takes is what is called a Hot Box and sternos. Your guests will never know that you don’t have a full kitchen in the back.
Now, the real issue here – cold hors d’oeuvres! When a caterer hears cold hors d’oeuvres, we don’t think baby carrots – we think seared tuna, salmon tartare, shrimp cocktails, filet of beef on crostini……all dishes that have, at one point during their preparation, met a stove and at least one element has either been steamed, seared, baked, etc. Let’s take our Sesame Crusted Tuna on a Wasabi Cracker as an example. The first thing we do, after we season the tuna, is to sear the tuna loin! Even a crudite has some cooked elements – after all, who really wants to eat completely raw cauliflower?