Monthly Archives

June 2016

Passed Hors d’oeuvres

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What is a wedding without Passed Hors d’oeuvres during the cocktail hour?  Brides want their guest to have a bite while they take photos and before dinner starts.  Here are a few things to keep in mind when picking these items out:



-Brick Lane Catering loves to use seasonal ingredients fresh from our local farmers whenever we can.  Ask your caterer what is in season locally and how you can incorporate it in your Passed Hors d’oeuvres.

-You also want to keep the temperature of the season in mind as well.  You want to provide a possible variety of cold, warm, and ambient temperature items.  If it is a warmer month, you definitely want to stay away from a hot soup.  However, that doesn’t mean a soup shooter can’t be included.  There are some wonderful cold soups like a traditional Gazpacho or some of our personal favorites;

Fresh Peach Shooters

Curried Yogurt, Crisp Prosciutto, Chives

Fresh Peach Shooters

Chilled Cantaloupe Soup

Crisp Prosciutto, Balsamic “Caviar”

Chilled Cantaloupe Soup, Balsamic Vinegar Caviar, Prosciutto Crisps

Chilled Yellow Tomato Bisque

Balsamic “Caviar”, Basil Oil

Chilled Yellow Tomato Bisque, Basil Oil, Balsamic Vinegar Caviar

Dinner Menu

-Maybe there were a few items you didn’t include in your dinner menu because we were hesitant as to if all your guests would enjoy them.  We suggest that you use your Passed Hors d’oeuvres as your chance to offer your guests a variety of flavors and/or items you love but were too afraid other guests wouldn’t.


-Passed Hors d’oeuvres are meant to be 1-2…maybe 3…bites.  You want your guests to be able to easily eat these items while mingling and holding a drink.  Some items may require more than one bite, and that is ok.  Just make sure they are worth it.  Here is one of our more popular “big” bites:

Buttermilk Fried Oyster Crostini

Edemame Puree, Apple Wood Smoked Bacon, Sweet Indonesian Soy

Oyster Crostini

Guest Allergies/Aversions

-It is always good to have a mix of items such as Seafood, Chicken, Beef, Vegetarian, etc.  This way you have a better chance of providing items that the majority of your guests enjoy.  Consider making sure there is one item that is Gluten Free, Vegetarian, Cheese Free, or Shellfish Free.  This obviously will completely depend on your guests.  Remember you know your guests better than your caterer so make sure to make them aware of these allergies/aversions so they can build your menu accordingly.

-Brick Lane Catering suggests never building a menu around a few allergies/aversions.  We can always accommodate these needs as they come up and promise to not let anyone leave hungry.

We look forward to helping guide you through the process of picking the best Passed Hors d’oeuvres for your wedding.  Until then, enjoy a peak at a few of our most popular items:

Open Faced Triple Cream Brie “PBJ”

Buttermilk Biscuit, Blackberry Preserves, Triple Cream Brie-Peanut Brittle Dust, Fresh Strawberry

Triple Cream PBJ, Blackberry Preserves, Fresh Strawberry, Pnut Brittle Dust

Fried Green Tomato “BLT”

White Cheddar Pimento, Apple Wood Smoked Bacon, Arugula

Fried Green Tomato BLT, White Cheddar Pimento Cheese, Applewood Smoked Bacon

“Chicken and Waffles”

Mini Sweet Waffle Cone, Buttermilk Fried Chicken Breast, Sweet Chili Garlic Sauce, Micro Greens0729_romagnoli

Grilled Shrimp and Chorizo Skewers

Sweet Red Pepper Coulis


Charleston Lump Crab “Bon Bons”

Boursin Mousse, Chives


Shrimp and Grit Truffle

Pesto Mayonnaise

Brick Lane Catering featured on Borrowed & Blue

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Brick Lane Catering is always honored to be featured alongside of the other wonderful vendors on Borrowed & Blue.  Cibi Events sure knocked it out of the park with the amazing design of Anna & Anthony’s Charleston wedding at Hibernian Hall.  With the vibrant fuchsia and purples tones, the Hall was transformed into what one might describe as a high end dance club.  When a bride and groom are ready to step outside of the box with a design and idea that isn’t “normal”, Brick Lane Catering can’t wait to jump aboard.


What was Served:

The menu was a mix of Southern staples along with a few unique items.  Guests were greeted at Hibernian Hall with four Passed Items for the first hour.  One of the passed was the Brick Lane version of Pigs in a Blanket:

Spanish Pigs in a Blanket

After cocktail hour, guests sat down for a served first course of a menu item that is quickly becoming a hugely popular item, especially in the summer.  When guests see this listed on the menu, they are always pleasantly surprised with what they are actually served.

Charleston SC Catering; Brick Lane Catering

“Spaghetti and Meat Balls”

Local Cucumber “Noodles”, Watermelon, Feta Cheese, African Blue Basil,

Smoked Heirloom Tomato Vinaigrette

When guests finished the first course, we opened up Chef Attended Small Plate Stations so that guests got a taste of a variety of flavors and felt free to mingle and take their time enjoying dinner.  We ended their catering experience with a beautiful dessert display with three different desserts options.  Look at this dessert that fit in just perfect with their color scheme:

Green Tea Passion Fruit Panna Cotta, Raspberry Gelee, Mango Boba, Blackberry Caviar, Chocolate Covered Pop Rocks

Check out the rest of the menu:

Anna and Anthony Menu


Dana Cubbage Weddings captured it all and now all the wonderful vendors are featured on Borrowed & Blue.  Take a look!

Borrowed & Blue Featured Wedding