Belly Up to the Food Bar

MeatballsGive your guests options of a single food item

From guacamole to meatballs, every guest probably has a favorite. But now you can treat your guests to multiple choices when you opt for a bar that showcases the many varieties of a favorite food or condiment.

Make-your-own guacamole and salsa

Work with a caterer that can source produce locally for the freshest taste. You can opt for prepared guac or have your guests make their own from on-hand diced ingredients:

  • Avocado (of course)
  • Tomatoes
  • Mushrooms
  • Poblano peppers
  • Habanero peppers
  • Serrano peppers
  • Garlic
  • Tomatillos
  • Orange sections
  • Crab
  • Lime juice
  • Cilantro
  • Pork rind
  • Bacon
  • Jicama
  • Scallion

Feel free to go beyond the traditional chip for dipping. Layering can give your guest a totally different taste experience. A toasted baguette can hold a lot of guac! Offer seeds, nuts, crumbled cheeses such as a queso fresco as a finishing touch.

Meatballs are the new cupcakes

Gone are the days of the traditional Swedish meatball at the cocktail hour buffet. There are countless ways to prepare a meatball to the satisfaction of the even the most discerning palate, including vegetarian. Consider the following:

  • A meatball stew made with duck, prunes, bacon, bread crumbs, star anise, and cinnamon and then braised in red wine, cream, sherry, brandy, onion, and duck stock
  • Poached duck meatballs in duck broth and served in a garlic broth
  • Lamb meatball sliders with goat cheese
  • Smashed beef and/or pork meatballs
  • Pulled pork
  • Ground turkey with lemongrass, ginger, and cilantro for a Thai taste
  • Grilled pork meatballs with lemongrass and wrapped in Bibb lettuce
  • Veal-pork-lamb meatballs mixed with ricotta cheese and topped with parmesan and grilled scallions in a classic tomato sauce
  • Ground fava bean meatballs

From choice of protein to spice and sauce, offer your guests the opportunity to sample any number of flavor profiles. 

Build-your-own tacos

Keeping with the make-your-own theme, why not offer a taco bar? Have a variety of options on hand, including a wide variety of proteins, vegetables, and salsas such as the following:

  • Chicken
  • Chorizo
  • Pork (belly, shoulder)
  • Braised beef short rib
  • Steak
  • Shrimp and other shellfish
  • Tilapia, salmon, tuna
  • Duck
  • Elk
  • Buffalo
  • Beans (pinto, cannellini, black, edamame)
  • Soy
  • Fresh and grilled vegetables (onions, peppers, tomatoes, radishes, mushrooms, asparagus)
  • Cilantro
  • Lime
  • Jalapeños
  • Potatoes
  • Red salsa
  • Green salsa
  • Queso fresco
  • Cheddar cheese
  • Brie
  • Feta
  • Grilled pineapple and other fruits
  • Chipotle or guacamole-mayo

Offer a variety of taco shells, corn and flour. Or go nacho style and bring out an assortment of chips. The choice is yours!