"Venerated caterer Peter Callahan is credited with inventing the mini bites that are ubiquitous at high-end gatherings. But his events go far beyond that. In Passed and Plated, Peter compiles his 30 plus years of entertaining experience into one practical guide for serving visually stunning and palate-electrifying food in new ways. He invites us into his world of whimsy and wit, sharing brand-new signature hors d'oeuvres and expanding his repertoire for the first time to offer ideas for tablescapes, buffets, seated dinners, and bars. Peter brilliantly breaks down his high-end serving style with simplifications and shortcuts, enabling home cooks and those just starting out in the business to put on the coolest of parties. Along with stories about and amazing re-creations of actual events, the 100 original party tricks and recipes in this book will help the reader set the scene for a beautiful, conversation-filled gathering every time"--