SE-Fetes-July-August-2015.Pdf
FOOD FOR FETES Savoring summer: Chicken sausage rolls (left) and house-made chips (right) from Kensington Caterers. Photos by Carol Dickson of Kensington Caterers. Oh, Those Summer Bites! Light and fresh, smoky and piquant, vibrant summer-inspired appetizers and hors d’oeuvre celebrate the fun, easy feel of the sun-drenched season By Susan Cuadrado GRILLED AND SMOKED pickled peach and watermelon Country come to town: From As far as smoked meats go, bacon’s Feastivities, johnnycake with lump crab radish. For the salad course, pickled cousin cut—pork belly—is getting (top) and two bites with pork belly, beets combine with sorrel, toasted including a pork belly BLT (bottom). some major play on the appetizer Photo at top by Jackie Bayne; pork red quinoa is paired with a straw- tray. “Pork belly is a huge trend belly photos by Joe Pulcinella. berry vinaigrette, and fresh beets in the culinary world, and this are tossed with pickled watermelon flavorful, sumptuously fatty cut is rind, plums, hazelnuts and ricotta a huge hit among our clients this salata, with a berry vinaigrette. season,” say Meryl Snow, president Kensington Caterers pays hom- of Philadelphia-based Feastivities. age to the pickle with its lemon “Whether prepared in a French basil burrata topped with pickled style with white wine and thyme, or vegetables and granola crumbs, with a sticky, anise-flavored Chinese while Athens, Ga.-based Epting marinade, pork belly’s crispy skin Events tops a Tunisian harissa- is ambrosia for meat-eaters.” Los laced beet salad with German-style Angeles-based Kensington Caterers pickled squash, a bite often served does a riff on pancakes and bacon alongside pulled short ribs over a with its corn and chive mini- butternut puree in a canapé shell.
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