The small plate trend is still on the upswing and few states have embraced it more lovingly than Texas, where finger foods and food trucks abound. And why not? Small bites have so much going for them, unique flavors notwithstanding. Small plates allow guests to enjoy a wider variety of cuisine and they are easy to eat while talking and drinking. They also allow caterers and chefs to be creative when developing appetizer-sized foods.
If you want to create a more informal and social event, small plates are a great choice, says Elmar Prambs, executive chef at Four Seasons Hotel Austin. Not only are they easy to handle while you mingle, but small plates can be a costeffective option for groups that want the upscale food associated with a seated dinner.
“I think small plates are less intimidating to the customer, since all you have to do is commit to a taste,” Prambs says. Meredith Hill, catering sales manager at Four Seasons Hotel Austin, adds that small plates allow groups to have different styles and flavors that you normally wouldn’t put together on a single buffet.
“A lot of our small bites and finger foods are interactive, which is a trend that has been popular with our groups,” Hill says. “We’ll set up four to six different stations throughout a room, and at each, a chef composes the small plate on the spot. Attendees love having the opportunity to talk face-to-face with our chefs, and this setup gives the entire room a more social feel.”
Hill explains that an example of a classic small plate would be a miniature version of one of its formal entrées, just presented in a smaller, more interactive way. For example, she says, a seated event might feature an entrée of Texas redfish with risotto, but a group could also opt for a small plate station at which a chef would compose the plate a la minute right in front of them. Across the room might be another station with miniature chicken potpies or individual beef Wellingtons.
“Austin has a very laid-back vibe, so even at more upscale events, we have groups request classic sliders,” Prambs says. “However, we put our own twist on them, for example, our barbacoa slider or a duck confit slider with lemon-thyme aioli, apple and espresso barbecue sauce. Both of these are presented at interactive stations with a chef grilling the sliders to order.”
Finally, Hill says, the Four Seasons Austin is just as well known for its service as for its imaginative and interactive menus. “I think that’s one of the main reasons the interactive stations have proved so popular with groups, since guests are able to see first-hand our chefs’ culinary expertise and learn about Austin’s local food culture.”
Ben May, co-owner of the Copper Restaurant and Dessert Lounge, also in Austin, started off with small bite desserts-specifically their locally famous cake balls-and expanded on the trend. “Our approach when it came to small plates was that we had already taken a very popular dessert staple and really miniaturized it with an elegant spin … why not do the same to a locally influenced savory menu?” he says.
Two examples include the four cheese grilled cheese fingers with roasted red pepper tomato bisque and the edamame parmesan hummus that comes with their hummus duo, May adds. Whether savory or sweet, Texas caterers and restaurants have small bites covered.
Here are 10 deliciously creative examples to drool over.
Mac ‘n’ Cheese Muffin, SmokedCheddar and Crumbled Bacon A savory combination of three cheeses,elbow pasta, crumbled bacon, pankocrumbs and hickory-smoked bacon in bitesizedmuffins with a standing fork presentation.-G Texas Catering, Fort Worth | Barbacoa Slider Slow-cooked beef cheek gets a Texas kick with picled onion, clinatro and cotija, all piled atop a house-made slider bun and garnished with a slice of jalapeño on a toothpick spear. – Trio Restaurant at the Four Seasons Hotel, Austin. |
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Smoked Salmon Rose, Creme Fraiche and Capers with Chardonnay Blanched Asparagus Rose of smoked salmon with creme fraiche, capers and a chardonnay blanched asparagus. – Tejano Brothers Catering, Dallas | Caramel Apple Goat Cheese Purse Phyllo pastry wrapped around caramel, apple filling and a dollop of goat cheese. – Dagar’s Catering, Austin  |
Ahi Tuna Tacos Mini crispy tacos with sushi-cut ahi tuna, chipotle aioli, jicama slaw and guacamole. – Cantina Laredo, Dallas | Bacon-Wrapped Shrimp with Papaya Mustard Jumbo shrimp wrapped in bacon with papaya mustard dipping sauce in a mini cup.– W Hotel, Austin |
More Small Plates that are Big on Flavor
Cake Balls
This plated assortment of cake balls includes dark chocolate orange, lemon drop, salted caramel, vanilla bean and tiramisu with accompanying coulis and sauces on the plate. - Copper Restaurant and Dessert Lounge, Austin
Spicy Grilled Cheese Sami & Tomato Soup Shooter
Winfield’s signature tomato soup shooters topped with a perfect bite of ooey-gooey grilled five-cheese sami with a kick of spice. – Winfield Events & Catering, Austin
Best Little Trio
Shrimp cocktails in fortune-fold paper. Tiny Cajun bites with dirty rice, sausage, black beans and a zippy spice served in a phyllo bowl. Simple deviled eggs in custom colors match the event palette. – Good, Better…Best! Catering, San Marcos
Mini Chicken and Waffles
Traditional crispy waffle with a classic buttermilk-crusted fried chicken bite-all tied together with a ribbon of leek and topped with a drizzle of chipotle- infused honey. –Southern’s Fine Dining Inc., Austin
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