Post # 1
Why does cocktail hour always seem to taste so much better and be higher quality food than the sit down dinner? The banquet hall uses the same chef for both, right? This has been the case at every wedding I have attended. Explanations?
Post # 3
Bang for the buck.
You can stretch ingredients in appetizer type things further than you can for entree type things. So…it’s possible to get higher quality ingredients and still keep the appetizers cheap because the same quantity of comparable ingredient will feed more people than it would in an entree.
I’d also assume that there’s a little more time to prepare cocktail hour food than there is for entrees – I’ve noticed it can either be eaten cold or kept on heat for a longer time.
Post # 4
@Aquaria: Maybe small portions = more flavour per square inch? I know that when I cook, it’s much easier to make a small 6-person meal taste better than when I had to make food for 100 people.