To schedule your event, contact

Chef Beth Hamed

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Heavy Buffet Hors d’oeurves

All items and sauces are interchangeable.
Minimum order is 5 items

Mini Tenderloin Sandwiches served on Brioche with Melted Brie and Carmelized Onions

Bison Sliders on Brioche with Manchego & Pancetta

Roasted Turkey Breast on Semolina with Arugula & Tarragon Mayonnaise

Portabella Mushrooms Grilled and Served on Baguette with Fresh Basil, Mozzarella and Tomato

Mini Rosemary Chicken Bites, glazed with Quince & Crushed Pecans

Coconut Chicken on Skewers with Fresh Pineapple

Lobster Salad with Fennel on Endive

Ginger Carrot Soup Shots

Mini BLT’s on Toasted Wheat Squares

Double Cheddar Mac-N-Cheese in Mini Ramekin

Quail Eggs with Curried filling

Mini Canolli with Smoked Salmon Mousse, Dill and Wasbai

Southern Sweet Potato Biscuit with Cranberry Mustard and Virginia Ham

Cheddar Chive Biscuit with Fried Chicken and Chipotle Mayonnaise

BBQ Pulled Pork Slider with Coleslaw

Seared Tuna on a Bed of Seaweed Salad on a Rice Cracker

Asparagus wrapped in Procuitto with Puff Pastry

Corn & Crab Fritters served with Spicy Remolaude

Jumbo Lump Crab, Gruyere and Spinach Dip served with Sliced Baguette

Vegetarian Antipasti Display served with Skewered Tortellini

Smoked Salmon Display served with Pumpernickel Toast Points with a Dill Mayonnaise

Mini Cones of Tuna Ceviche

Caramelized Onion & Goat Cheese Tarts with Fig Jam

Chicken Satay with Spicy Peanut Sauce

Pineapple-Rum  soaked “Drummies” with a Chipolte Dipping Sauce

Baked Brie en Croute with Sautéed Onions, Kalamata Olives and Pine nuts served with Assorted Crackers

Grilled Flank Steak sliced and served in Mini Pita Pockets with Blue Cheese Sauce and Watercress

Crudités of Seasonal Vegetables and Roasted Red Pepper Sauce

Globe Grapes stuffed with Maytag Blue Cheese and Candied Pecan Mousse

Asian Meatballs

Fresh Fruit Display with Rum Crème Fraiche

Grilled Cheese and Tomato Soup Shooter

Barbequed Scallops wrapped in Hickory Smoked Bacon

Mini Twice Baked Potatoes stuffed with Bacon and Cheddar Cheese

Herb Crusted Lamb “Lollipops” served with Mint Sauce

Grilled Shrimp wrapped in Bacon and Blue Cheese topped with a Balsamic Glaze

Cajun Red Beans and Rice in Mini Ramekins

Meatball Sliders with Provolone Cheese

Mini Grilled Cheese using Gruyere and Baguette

Asparagus Wrapped with Proscuitto with Puff Pastry

Mini Quesadillas filled with Manchego Cheese, Chorizo Sausage, Caramelized Onion and Peppers

Grilled Tequila Lime Shrimp served with a Cilantro Dipping Sauce

Roasted Seasonal Vegetables with Tomatoes Aioli

Mini Cilantro Crab Cakes

Mini Duck Empanadas with Hoi son Sauce

Grilled Pork Tenderloin served with Mango Salsa and Potato Rolls

Globe Grapes filled with Maytag Blue Cheese and Toasted Pecan Mousse

Shrimp and Shallots in a Wonton Basket

Garden Pork Spring Rolls with Hoi-son Sauce

Teriyaki Shrimp Shots with Pineapple Salsa

Grilled Teriyaki Salmon with Black and White Sesame Seeds

Smoked Salmon and Dill Cream Cheese Lollipop

Curried Crab Salad on Mini Brioche


Welcome to A Thyme & Place Catering! We cater events large or small and always with a personal touch. Corporate Events, Private Parties, Weddings, Luncheons, we do it all!

A Thyme & Place Catering can provide everything from the food to the plates to the staff that serves you. Contact us to schedule your event.



Let me get you started on your clean wine journey
Find me @Scout & Cellar Clean-Crafted Wines

~Beth Hamed, Executive Consultant