Aisle Style . Food
Make a lively menu with delicious hors d'oevres.
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Make a lively menu with delicious hors d’oeuvres. Photographs by Carlos Alejandro.
Sugarcane-skewered beef satay with mango sauce, from Nage, Rehoboth Beach.
Marinated salmon with blood orange, crème fraiche and American caviar on organic beet chips, from Nage
Shrimp tostada with chipotle cream, from Sugarfoot, Wilmington
BLT gougère with tomato jam and mache lettuce, from Nage.
Miniature lobster Cobb salad from Sugarfoot
Vegetable tempura in a wonton box, from Sugarfoot
Country ham wrapped-smoked cipollini onion with peach jam and baby cilantro, from Nage.
Cake stands by Cordon Bleu, $27.50 at Everything but the Kitchen Sink, Hockessin; Dotted napkins by Karen Lee Ballard, $6 each at The Enchanted Owl, Greenville.
Page 2: The Champagne Primer | There's only one champagne, but there are several great sparklers. Cheers.