Tomas Caterers visits the IndyStyle set to share two bite sized recipes.
>> you bet. >> great. to accompany the music, good food. we have dee here. thanks for being here, we appreciate it. what are you going to assemble here today? these are cute. i don’t often describe food as cute. you guys too. >> these are a couple of hors douvres we’ll be serving using our local indiana duck from maple leaf farms. i make this mixture and smoke it. i have toast that i’ve cut into little tray angles. i made spread that i put on top, buer and cream cheese, rosemary and orange zest. i’m going to put the cherry compote. >> she is cheffin up big time. >> there’s a lot going on in a little bit of space. >> i know, but it’s so delicious when you eat it. you can try it later. >> later? >> you want to try it now, go ahead! >> my daughter is watching. this is an isocoles triangle. >> our next hors douvre is a tenderloin of beef. what i’ve made here is artichokes, dill and horseradi
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