While we offered you a couple peeks at our bridal open house from earlier this month, we can’t neglect some of the yummy treats Chef Brad made for us.
Here’s our stationary appetizer station, where Brad dished up avocado hummus garnished with fried chickpeas; charred tomato salsa; Buffalo chicken dip garnished with chives; cannoli dip with graham crackers; and artisanal crackers, crostini, and tortilla chips.
As passed appetizers, Brad made balsamic blueberry crostinis; cajun chicken and andouille sausage skewers with cheddar grits; cucumber cups with smoked salmon mousse; and mini open-face Rubens.
