Food & Beverage
<< Scallop soup shooter
A skewer of scallops rests in a cup of
chilled tomato soup.
Juggling act: A two-handed job at
first. After you finish the scallops, you
can sip the soup with one hand; but
you’ll still have the skewer to deal with.
Yum factor: Fresh-from-the-garden
delicious. The thick, chunky soup doubles as salsa to dip the scallops into.
Bite count: Two bites for the scallops,
five to seven sips for the soup.
Drips and dribbles: No cleanup
Lipstick test: The thick soup can’t
help but cause a smear.
Pass or partake? Pass if you’re already
holding a cocktail.
M&C AND MANHATTAN’S INSTITUTE OF CULINARY
EDUCATION PUT FINGER FOODS TO THE TEST
<< Pancake poppers
Small squares of blueberry pancake are skewered with blueber-ries, then dipped in a buttery
Juggling act: One-handed, with
the dip resting on the waiter’s tray,
but you’re left with a skewer.
Yum factor: Off the charts. Mmm-mms all around. Sweet, indulgent,
gooey and warm.
Bite count: Two.
Drips and dribbles: There’s drippage when you dip, but the sauce
is thick enough to stick to the
pancake if you don’t drench it.
Lipstick test: Gotta reapply.
Pass or partake? Partake: It’s too
delish to miss.
BY JENNIFER NICOLE DIENST
PHOTOGRAPHS: JUDD PILOSSOF
The scenario likely is familiar: You’re at an event,
drink in one hand, people milling about, when
you spy a fresh tray of hors d’oeuvres floating by.
The conundrum: Is it possible to snag and juggle
that lollipop lamb chop without spilling the martini? And what to do with that leftover skewer?
Oh, why can’t finger foods be more finger friendly?
M&C asked New York’s Institute of Culinary Education to
serve up some especially tasty tidbits so that we could test their
manageability. Chef James Briscione, an ICE instructor and
former chef at New York City’s Daniel restaurant, created 12
tantalizing, reception-ready bites for us to try. Read on to find
out how the food fared.
MEETINGS & CONVENTIONS / MCMAG.COM