A smorgasbord of tiny treats is a new alternative to the traditional sit-down reception. These delicious bites allow brides to have a tasty blend of unpredictable and innovative fare. “Brides on the cutting edge want to do something to be remembered and be the talk of the town,” says Chef Doug Knopp with Chateau Grill at Chateau on the Lake. And these seriously delicious morsels are sure to keep guests happy and asking for seconds. 417-land chefs including Thomas Coffman with Avanzare Italian Dining, Regan O’Rourke at The Tower Club and Doug Knopp with Chateau on the Lake shared which tiny bites they’re serving up.
 Meatloaf cupcake with ground veal, ground beef, bacon and truffle-whipped potatoes by Chateau Grill at Chateau on the Lake |
.jpg) Banana cream pie with a chocolate swirl by The Tower Club |
 Mini Ruben with Gruyère cheese by Chateau Grill at Chateau on the Lake |
 Mini caesar salad with Parmesan crisp by Chateau Grill by Chateau on the Lake |
 Ahi tuna crisp with wasabi aioli by The Tower Club |
 Crab-stuffed red potato with garlic aioli and lump crab meat by The Tower Club |
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 Scallops with spicy marinara by Avanzare Italian Dining |
