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Inside Scoops

Easy-to-eat hors d’oeuvres let guests mix and mingle gracefully.

7/1/2014, 4:57 a.m.

Winter-squash terrine with goat cheese, fried beet chips, and parsley, ChivePhotograph by Bruce Peterson / Styling by Rowena Day/Ennis

Photograph by Bruce Peterson / Styling by Rowena Day/Ennis

Pulled Buffalo chicken with blue cheese, julienned carrots and celery, and hot sauce, Cuisine Chez VousPhotograph by Bruce Peterson / Styling by Rowena Day/Ennis

Photograph by Bruce Peterson / Styling by Rowena Day/Ennis

Sushi rice cake with tuna tartar, lemon confit, wasabi-crème mini wonton, and a scallion twist, Capers CateringPhotograph by Bruce Peterson / Styling by Rowena Day/Ennis

Photograph by Bruce Peterson / Styling by Rowena Day/Ennis

Seared foie gras with saffron vinaigrette, chive oil, kumquat, red-onion chutney, pancetta, yellow fennel, and basil flowers, Cuisine Chez VousPhotograph by Bruce Peterson / Styling by Rowena Day/Ennis

Photograph by Bruce Peterson / Styling by Rowena Day/Ennis

Saffron-poached lobster with fennel confit, the Catered AffairPhotograph by Bruce Peterson / Styling by Rowena Day/Ennis

Photograph by Bruce Peterson / Styling by Rowena Day/Ennis

Grilled baby octopus with carrot caramel, toasted almonds, and chervil, Season to Taste CateringPhotograph by Bruce Peterson / Styling by Rowena Day/Ennis

Photograph by Bruce Peterson / Styling by Rowena Day/Ennis

Seared duck with Vermont goat cheese, oroblanco, pomegranate seeds, and arugula, Capers CateringPhotograph by Bruce Peterson / Styling by Rowena Day/Ennis

Photograph by Bruce Peterson / Styling by Rowena Day/Ennis

Maple-glazed scallop with red rice and citrus-butternut-squash broth, Tables of Content CateringPhotograph by Bruce Peterson / Styling by Rowena Day/Ennis

Photograph by Bruce Peterson / Styling by Rowena Day/Ennis

Pumpkin gnocchi with mascarpone and sage, The Catered AffairPhotograph by Bruce Peterson / Styling by Rowena Day/Ennis

Photograph by Bruce Peterson / Styling by Rowena Day/Ennis

Lemongrass-chicken meatball with hot-and-sour broth and cilantro, Forklift CateringPhotograph by Bruce Peterson / Styling by Rowena Day/Ennis

Photograph by Bruce Peterson / Styling by Rowena Day/Ennis

Crispy crab cake with lettuce and rémoulade, Season to Taste CateringPhotograph by Bruce Peterson / Styling by Rowena Day/Ennis

Photograph by Bruce Peterson / Styling by Rowena Day/Ennis

Marjoram-scented polenta with wild-mushroom ragout and spicy pepper coulis, Tables of Content CateringPhotograph by Bruce Peterson / Styling by Rowena Day/Ennis

Photograph by Bruce Peterson / Styling by Rowena Day/Ennis

Soy-glazed pork belly with Brussels-sprout kimchi and cilantro, ChivePhotograph by Bruce Peterson / Styling by Rowena Day/Ennis

Photograph by Bruce Peterson / Styling by Rowena Day/Ennis

Spice-rubbed shrimp with tomato sauce and cheese grits, Forklift CateringPhotograph by Bruce Peterson / Styling by Rowena Day/Ennis

Photograph by Bruce Peterson / Styling by Rowena Day/Ennis

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