Indulge in our creamy spinach dip, perfectly paired with warm, freshly baked homemade bread for a delightful appetizer experience.

Spinach Dip with Homemade Bread

Indulge in a delightful selection of cured meats and artisanal cheeses, perfectly accompanied by an assortment of crunchy crackers for a savory snacking experience.

Assorted Meat & Cheese Tray with Crackers

Delicate, crispy crepes filled with veggies & spices. Sweet mustard sauce on the side

Vegetable Spring Rolls (100 count)

Chicken Fingers (65 count)

Mini Kosher beef franks wrapped in flaky puff pastry dough

Pigs in a Blanket (100 count)

Served with sesame Oriental sauce on the side

Pork & Vegetable Potstickers (60 count)

Coconut Shrimp (90 count)

Indulge in our vibrant Taco Dip Platter, featuring layers of creamy refried beans, zesty salsa, seasoned ground beef, and melted cheese, perfectly paired with crispy tortilla chips for a delightful crunch.

Taco Dip Platter with Tortilla Chips

Indulge in a delightful assortment of cured meats and artisanal cheeses, perfectly paired with flaky mini croissants for a sophisticated yet comforting culinary experience.

Assorted Meat & Cheese Tray with Mini Croissants

A hearty platter of 160 flavorful BBQ meatballs, perfectly glazed in a tangy, smoky barbecue sauce for a crowd-pleasing appetizer.

BBQ Meatballs (160 count)

A vibrant assortment of fresh, crisp vegetables served with creamy, flavorful hummus for a healthy and satisfying snack.

Vegetables & Hummus

A delightful assortment of seasonal fruits paired with a selection of artisanal cheeses, perfect for sharing and savoring.

Fruit & Cheese Tray

Served with bleu cheese dressing on the side

Buffalo Wings (90 count)

Succulent, chilled shrimp served with a zesty cocktail sauce, perfect for a refreshing start to your meal.

Shrimp Cocktail

A vibrant assortment of fresh, crunchy vegetables served with a creamy and flavorful dip, perfect for a light and healthy snack.

Vegetables & Dip

In a large pot, bring water to a boil. Add the fresh spinach and cook for about 2 minutes until wilted. Drain and cool. Squeeze out excess water and chop finely.

Prepare the Spinach

In a mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Blend until smooth. Add the chopped spinach, minced garlic, Parmesan cheese, salt, black pepper, and red pepper flakes. Mix well and refrigerate for at least 30 minutes before serving.

Mix the Dip

Fresh Spinach

Cream Cheese

Sour Cream

Mayonnaise

Garlic

Parmesan Cheese, grated

Salt

Black Pepper

Red Pepper Flakes

Arrange the salami, prosciutto, and pepperoni on a large serving platter. Fold or roll the slices for a more appealing presentation.

Prepare the Meats

Cut the cheddar, brie, and gouda cheeses into wedges or cubes. Place them next to the meats on the platter.

Arrange the Cheeses

Fill one section of the platter with an assortment of crackers, ensuring a variety of textures.

Add Crackers

Scatter olives, grapes, and nuts around the meats and cheeses for added color and flavor.

Garnish with Fruits and Nuts

Serve immediately, allowing guests to mix and match their favorite meats, cheeses, and accompaniments.

Serve

Salami

Prosciutto

Pepperoni

Cheddar Cheese

Brie Cheese

Gouda Cheese

Crackers

Olives

Grapes

Nuts (Almonds or Walnuts)

In a large bowl, combine shredded carrots, cabbage, bell peppers, cucumber, bean sprouts, green onions, and chopped cilantro. Add soy sauce, sesame oil, minced garlic, grated ginger, salt, and pepper. Mix well to combine.

Prepare the Filling

Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds or until it becomes soft. Remove and let excess water drip off.

Soften the Rice Paper

Place a small amount of the vegetable mixture in the center of the softened rice paper. Fold the sides over the filling and roll tightly from the bottom up. Repeat with remaining wrappers and filling.

Fill and Roll

For crispy spring rolls, heat oil in a frying pan over medium heat. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

Frying (Optional)

Rice paper wrappers

Shredded carrots

Shredded cabbage

Bell peppers (sliced thin)

Cucumber (julienned)

Bean sprouts

Green onions (sliced)

Fresh cilantro (chopped)

Soy sauce

Sesame oil

Garlic (minced)

Ginger (grated)

Pepper

Cut the boneless chicken breasts into strips, approximately 1 inch wide.

Preparing the Chicken

In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs mixed with garlic powder, onion powder, paprika, salt, and black pepper.

Setting Up the Breading Station

Dredge each chicken strip first in flour, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture. Place the breaded chicken strips on a baking sheet.

Breading the Chicken

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken strips in batches, frying until golden brown and cooked through, about 4-5 minutes per side.

Frying the Chicken Fingers

Remove the chicken fingers from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with barbecue sauce on the side.

Draining and Serving

Boneless chicken breasts

All-purpose flour

Eggs

Breadcrumbs (panko preferred)

Garlic powder

Onion powder

Paprika

Black pepper

Vegetable oil (for frying)

Barbecue sauce

Thaw the puff pastry dough according to package instructions, usually in the refrigerator for a few hours or overnight.

Prepare Puff Pastry

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Preheat Oven

Roll out the puff pastry on a lightly floured surface. Cut each sheet into rectangles, approximately 3 inches by 4 inches.

Cut the Puff Pastry

Place one mini kosher beef frank on each rectangle of puff pastry. Roll them up tightly, sealing the edges with a little water if necessary.

Wrap the Franks

Beat the egg in a small bowl. Brush the egg wash over each wrapped frank to give them a golden color when baked.

Apply Egg Wash

Sprinkle sesame seeds on top of each wrapped frank for added flavor and texture.

Sprinkle Sesame Seeds

Arrange the wrapped franks on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed.

Bake

Remove from the oven and let cool slightly. Serve warm with Dijon mustard and ketchup on the side.

Mini Kosher beef franks

Puff pastry dough

Egg (for egg wash)

Sesame seeds

Dijon mustard (for serving)

Ketchup (for serving)

In a large mixing bowl, combine ground pork, chopped shiitake mushrooms, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Take a wonton wrapper and place a teaspoon of filling in the center. Moisten the edges with water, fold the wrapper in half to create a half-moon shape, and press the edges to seal. Repeat until all filling is used.

Assemble the Potstickers

In a large skillet, heat a tablespoon of oil over medium-high heat. Place potstickers in a single layer and cook for about 2-3 minutes until the bottom is golden brown. Add a splash of water (about 1/4 cup), cover, and steam for another 4-5 minutes until cooked through. Remove the lid and allow any remaining water to evaporate.

Cook the Potstickers

Serve hot with sesame Oriental sauce on the side for dipping.

Ground pork

Shiitake mushrooms, finely chopped

Green onions, chopped

Garlic, minced

Ginger, grated

Wonton wrappers

Water

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of shredded coconut, panko breadcrumbs, salt, and pepper.

Prepare the Breading Stations

Dredge each shrimp first in the flour, then dip in the beaten eggs, and finally coat with the coconut-panko mixture. Ensure each shrimp is well-coated.

Bread the Shrimp

In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully place the breaded shrimp in the hot oil in batches, frying for about 2-3 minutes on each side or until golden brown and cooked through. Avoid overcrowding the pan.

Fry the Shrimp

Remove the shrimp from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with sweet mustard sauce on the side.

Drain and Serve

large shrimp, peeled and deveined

all-purpose flour

eggs

unsweetened shredded coconut

panko breadcrumbs

salt

black pepper

vegetable oil

sweet mustard sauce

In a mixing bowl, combine the cream cheese, sour cream, and taco seasoning. Mix until smooth and well combined.

Prepare the Base

Spread the cream cheese mixture evenly on the bottom of a serving platter. Layer the refried beans on top of the cream cheese mixture.

Layer the Ingredients

Sprinkle the shredded cheddar cheese over the refried beans, then add the diced tomatoes, sliced black olives, and green onions. If desired, add jalapeños for an extra kick.

Add Toppings

Arrange tortilla chips around the dip on the platter. Serve immediately and enjoy!

Serve with Chips

cream cheese

sour cream

taco seasoning

refried beans

shredded cheddar cheese

diced tomatoes

sliced black olives

green onions

jalapeños (optional)

tortilla chips

Wash and dry the grapes and cherry tomatoes. If necessary, slice the cheeses and deli meats into bite-sized pieces.

Prepare the Ingredients

On a large serving platter, start by placing the assorted deli meats and cheeses in separate sections. Add the mini croissants around the meats and cheeses.

Arrange on a Platter

Fill in the gaps with grapes, cherry tomatoes, and olives, creating a colorful and appealing display.

Add Fruits and Olives

Sprinkle fresh herbs over the tray for added color and flavor.

Garnish

Place a small bowl of honey or fig jam in the center of the platter for dipping.

Serve with Honey or Jam

Assorted deli meats (e.g., ham, turkey, salami, roast beef)

Assorted cheeses (e.g., cheddar, brie, gouda, Swiss)

Mini croissants

Olives (green and black varieties)

Grapes (red or green)

Cherry tomatoes

Honey or fig jam

Fresh herbs (e.g., rosemary, thyme, parsley)

In a large bowl, combine ground beef, breadcrumbs, eggs, chopped onion, minced garlic, parsley, salt, black pepper, and Worcestershire sauce. Mix until well combined.

Mix Ingredients

Using your hands, form the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

Form Meatballs

Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and browned.

Bake Meatballs

While the meatballs are baking, prepare your favorite BBQ sauce or use store-bought.

Prepare BBQ Sauce

Once meatballs are cooked, remove them from the oven and coat them with BBQ sauce.

Spinach Dip With Homemade Bread

Assorted Meat & Cheese Tray With Crackers

Vegetable Spring Rolls (100 Count)

Chicken Fingers (65 Count)

Pigs In A Blanket (100 Count)

Pork & Vegetable Potstickers (60 Count)

Coconut Shrimp (90 Count)

Taco Dip Platter With Tortilla Chips

Assorted Meat & Cheese Tray With Mini Croissants

Bbq Meatballs (160 Count)

Vegetables & Hummus

Fruit & Cheese Tray

Buffalo Wings (90 Count)

Shrimp Cocktail

Vegetables & Dip