à la minuite
Refers to food that is cooked fresh to order, often in front of the guests.

amuse-bouche
Literally translated "to amuse the mouth". It is a small bite often served before a meal compliments of the chef or sometimes in place of an hors d'oeuvres.

aperitif
Pre-dinner alcoholic beverages used to stimulate the appetite.

brule
To “burn”: Seen as caramelized sugar on crème brule.

canapés
Cold hors d’oeuvres served on bite size pieces of bread.

CEO
“Catering Event Order”. The document by which your caterer details all the requirements of your function.

crudités
Seasonal raw vegetables often served with a dipping sauce.

digestif:
An after-dinner alcoholic beverage.

dim sum
Chinese sweet or savory dumplings of various fillings. Served either steamed, deep fried or baked.

en croute
Enclosed in pastry.

french service
Style of food service where the food is brought to the guest on large platters and then portioned onto the guest’s plate by wait staff. Temperature control and presentation are very difficult with french service.

hosted bar or open bar
Guests are free to consume and the final tab is presented to the host.

kosher certification
Food is prepared to a certain set of standards and laws and is overseen by a governing board of kashrut.

mise en place
“Everything in its place”.

plated service
Style of food service where the food is beautifully arranged by the chef, in the kitchen, before the plate is delivered to the guest.

petites
Bite sized pastries.

rentals
Items that are rented for a party. These are items that are not supplied by the caterer or the host. Almost everything for an event can be rented, including china, stemware, cutlery, cooking equipment, uniforms and furniture.

r.s.v.p.
The guest should reply to the host as to whether or not they will be attending. R.S.V.P. regrets only means that the guest should only reply if they cannot attend.

tasting
Upon request before a large event the chef will prepare a few portions of the menu for final approval by the client.