Adalante’s One-Bite Wonders

by Amanda Retallack / Photography by Jamie Maldonado

Clockwise from top: (1.) Sesame seared tuna on crispy wonton and wasabi aioli and scallion wings (2.) Smoked salmon and cream cheese pops - included in the cream cheese mixture is red onions, eggs and capers - with smoke salmon on exterior (3.) Tomato basil bisque shooter with cheddar grilled cheese (4.) Smoked Shrimp on mini corn griddle cakes with jalapeno apple butter and micro greens (5.) Capreze salad skewers with extra virgin olive oil and fresh cracked black pepper (6.) Warm bleu cheese tartlets with fresh raspberries (7.) Spice-rubbed shaved pork tenderloin on a pretzel base with pomegranate apple chutney (8.) Southwest marinated chicken in Ancho chili jam on miniature corn tortillas

The beauty of hors d’oeuvres lies in the simplicity that they bring to the table. While these finger foods aren’t a full meal, they certainly can replace one! Heavy hors d’oeuvres are a popular, swanky, crowd-pleasing substitute for a sit-down meal.

Lisa & Whit Bowman know that finger foods can easily create a festive atmosphere where guests get to socialize around a table of delectable treats. The two own Adalante Catering Company, of Tyler, a full-service gourmet catering and event planning company. They have been providing a unique food experience to the greater East Texas area since 2002.

Here, they have taken us on a savory safari of flavors with these eight one-bite wonders.

Clockwise from top:

  1. Sesame seared tuna on crispy wonton and wasabi aioli and scallion wings
  2. Smoked salmon and cream cheese pops – included in the cream cheese mixture is red onions, eggs and capers – with smoke salmon on exterior
  3. Tomato basil bisque shooter with cheddar grilled cheese
  4. Smoked Shrimp on mini corn griddle cakes with jalapeno apple butter and micro greens
  5. Capreze salad skewers with extra virgin olive oil and fresh cracked black pepper
  6. Warm bleu cheese tartlets with fresh raspberries
  7. Spice-rubbed shaved pork tenderloin on a pretzel base with pomegranate apple chutney
  8. Southwest marinated chicken in Ancho chili jam on miniature corn tortillas

Contact Information

Adalanté Catering Company

(903) 526-3800
www.adalantecatering.com

info@adalantecatering.com