Sometimes I feel like the canapé king. We often do large parties that are entirely composed of canapés. As a result, I am always adding to the repertoire. Here is my latest for the fall catering season.
Chef Michael Hutchings
Abalone Baked in the Style of Escargot
Soufflé on a Spoon
Sushi Rolls with Topping Assortment – Spicy Tuna, Crab Salad, Shrimp,