1 Canapes
Nothing helps kick start a classy event than some sumptuous canapés. For many years though, the same bites were being carried out to an increasingly disinterested crowd.

But with so many innovative chefs in the region, canapés are once again demanding ‘oohs’ and ‘ahs’ from guests.

Moritz Neumann, sous chef New York Steakhouse Renaissance Doha City Center Hotel says that canapés have become “especially popular for us in the hotel industry”.

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“Networking events demand high quality bite-size tapas/nibbles that are tasty and cost-effective,” he explains.

“In this region of growing diversity, we have seen an increase in popularity for smoked duck breast, beef bresaola, carpaccio and beef chorizo.”
Beef is certainly demanding respect in the world of canapés.

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