The Theory of Appetizers

A friend of a friend in Washington, DC, where some pret-ty fan-cy par-tays take place, sends along The Theory of Appetizers, which she very cleverly happens to have invented. The friend of a friend is Rebecca Scott, special events manager of the Folger Shakespeare Library on Capitol Hill. I’m indebted to Rebecca for this succinct and clever summary of all you need to dazzle the masses:

A thing on a stick. A thing on a thing. A thing in a ball.

Translation?

A thing on a stick: Examples? Thai Chicken Skewers with Peanut Sauce or Chorizo-Bacon Bites or any thing that connects to any other thing with a skewer or a toothpick:

A thing on a thing: Examples? Cheese-Stuffed Apricot Bites or Cucumber Shrimp or Smoked Oysters in Tomato Cases:

A thing in a ball: Examples? Ball-shaped things such as the too, too delicious Basilica Torta or Brie en Croûte: 

And that, folks, is all you really need to take you through a summer of potlucks and barbecues and Washington, DC, par-tays. When a potluck, barbecue, or par-tay comes your way, you will be ready!

Appetizers: How Much and How Many Per-Person? 

If you’re having an early meal, expect guests to eat four or five. If the meal’s going to be late, count on six or seven. If you’re not serving a meal, your guests will consume eight or nine appys, on average.