You just can't eat with one hand, drink with the other and still hold onto a plate. All I can say is that it'll be a mix of proteins, and you won't need a plate to serve it on. Operators are anxious to hold onto appetizer business. But the challenge is how to come up with those unique new bites.
Many operators start by putting their own spin on a proven favorite.
At the recently opened Aquarium in Kemah, Texas, won tons are glorified by a touch of cream cheese blended into the crab and shrimp filling. Even American standards such as burgers, eggs Benedict and Buffalo wings work well with tailoring. Benedict are favorites among clients of Boston-based caterer Terrence Janericco. The right presentation can turn an everyday appetizer into the sublime. Or at least something approaching it.