Grazing table ideas

Last week the New York Times Magazine ran a gorgeous story about a supposedly new kind of gathering: apéritif dînatoire. That's the French term for a cocktail party with so much bite-sized food, you can call it dinner. Gotta love the trendy nomenclature, but it's hardly new to us. We've been planning and catering parties like this for three decades.

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Call it a grazing table, tapas, heavy hors d'oeuvres, finger foods, small plates, or tasting stations, many names, one glorious idea. Here are three of my favorites:

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The Waterside Tuscan Table

This elegant ode to Tuscany was created in honour of the groom's heritage, featuring an abundant spread of antipasti: salumi, formaggi, carciofi, and so much more arranged against a waterside backdrop that made the whole thing feel like a scene from a film.

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The Corporate Dim Sum

Our client wanted to launch a new product with an Asian-accented menu, and we were all in. We leaned into minimalist décor and maximalist food: pork bao buns, bulgogi lettuce cups, and ahi tuna tartare on kimchi pancakes. Understated on the outside, unforgettable on the plate.

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The High Tea Bridal Shower

The bride wanted a British theme that felt cozy without tipping into fussy - a distinction we take seriously. We delivered: pretty tea sandwiches, scones with clotted cream, and bite-sized tarts that disappeared faster than we could plate them.

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Whatever you call it, apéritif dînatoire, heavy hors d'oeuvres, or just a really good party, this style of entertaining is one of our absolute favorites to design. It's inherently social, endlessly customisable, and gives a talented culinary team room to show off. If you're thinking about hosting one, we'd love to help you make it your own.