35th B-Day Party - Appetizers Galore!

Great hors d'oeuvres and cocktails were enjoyed by all last Saturday (the 7th of March) for Megan Danforth's 35th Birthday Party. Frank the Spank poured beverages for the party-goers, and I noticed a marvelous dance party later in the evening where the crowd let loose and looked like they were having a great time. Megan mentioned that many people commented on and loved the food - success! I had so much fun at this event; Appetizer parties are a great way to show off a wide range of culinary delectables and make a large group of folks really happy.

Her menu was as follows:
*Bloody Mary soup Shots
(served in Shot Glasses and Garnished w/ Pan-Seared Spiced Prawns, Celery & Cilantro)
*Mini-Gorgonzola Tarts w/ a Cranberry-Pear Chutney
*Chorizo Stuffed Dates wrapped in Bacon
*Baked Brie with Raspberries
*Savory Fennel and Onion Rolls
*Sun Dried-Tomato & Green Onion Stuffed Mushrooms w/ Parmesan
*Endive Boats w/ Crisp Pears & Apples tossed in a White Onion-Poppyseed Vinaigrette and Garnished with Garden Chives

2009 Wedding Showcase a SUCCESS

Event Analysis:
Details...
The 2009 Wedding Showcase (held January 24th and 25th in Medford, OR this year) was a complete success. I met and talked with hundreds of people (brides, grooms, mothers, friends, sisters, children etc.) and served delicious bite-sized appetizers for everyone to sample. My friend Robin Dawson was a tremendous help and worked side-by-side with me for both days. (By the end, neither of us could talk and our faces hurt from smiling!) On Saturday we served two hors d'oeuvres: a festive 'Gorgonzola Tart w/ Cranberry-Pear Chutney' and a decadent 'Chili-Chocolate Tart' for dessert. On Sunday, samples of 'Wild Lox on Crustini w/ Dill Chevre & Green Onions' were passed out and then finished with freshly made 'Lemon Bars' to cleanse the pallet.
Personal Opinion...
It became evident that there was a WIDE range of tastes out there, and it was fascinating to watch people's reactions. One woman would love the Gorgonzola Tart while her friend would refuse to try, another would ask to have seconds (and sometimes thirds) on Lox & Crustini while her mother would want to spit it out (as she was not a fan of fish). I had couples prefer one appetizer to the other constantly; it was very educational, though it felt like the vast majority of people loved what I prepared. That said, I'm relieved I created two different options for each day. It better reflected my catering skills, as well as satisfied the varying tastes and opinions of a rather large group of people.
Side note: to Robin - thank you thank you thank you for all of your hard work and support!