Appetizing Ideas

Four seasons, four fabulous appetizers

Appetizers photographed by Danny Daniels Photography

Spring

For an urban-chic appetizer, impress your guests with ahi tuna skewered on bamboo, with black and white sesame seeds, pickled ginger and drizzled with your choice of pineapple soy, ginger miso sauce or wasabi sauce. For a unique presentation, serve upright in wheat grass.

Caterer: Alaskan Events & Catering, 907-746-4181, www.cateralaska.com

Drink Pairing: Sake. For a refreshing take on this drink, Saké2me blends pure rice sake with exotic all-natural flavors. www.sake2me.com

Summer

For a laid-back, summer wedding, serve it up Italian style with a tomato and fresh mozzarella pizza topped with black olives, roasted red peppers, freshly cut basil and sprinkled with salt, pepper and garlic oil.

Caterer: Nino’s Italian Eatery, 907-336-6466, www.ninositalianeatery.com

Drink Pairing: San Pellegrino mineral water with lemon, or Fume Blanc wine.

Fall

An elegant fall weddingis a recipe for bliss, one that calls for equally exquisite food, such as these sumptuous goat cheese souffles in filo tartlets served with fig marmalade.

Caterer: Alaska Dream Catering, 907-351-7047, www.akdreamcatering.com

Drink pairing: Pomegranate champagne. Mix pomegranate juice or syrup into your favorite sparkling wine. Add a few fresh seeds into the glass and the bubbles will make them dance!

Winter

When it’s cold outside, offer comfort food with a twist on the familiar. This cajun crab cake is a delightful mixture of jumbo lump crab, seasoned bread, vegetables and spices baked to perfection and drizzled with chipotle beurre blanc, red pepper aioli, and chive infused oils.

Caterer: Sullivan’s Steakhouse, 907-258-2882, www.sullivansteakhouse.com

Drink Pairing: Belle Glos Pinot Noir, a smooth red wine with a bit of heat as it goes down.