Thank you Flyte kitchen for letting me stick the camera in the door and shoot this picture.
Flyte was the site of a Nashvillepost.com party last month so we were pretty stoked for getting there early and checking out the eats.
Turns out it was hors d'oeuvres, but some noshes they were. Blue cheese gougere so petite they went down in a single bite and collapsed in the mouth with a roquefort-flavored puff. Amazing buffalo chicken spring rolls cut on the diagonal and hearty enough for the man-beasts in the crowd. My personal favorite was dainty cubes of homemade pâté skewered with a sliver of cornichon and a dab of quince.
I loved the way they reinterpreted three concepts: a French pastry, a bar snack and a highbrow starter. It sent me to the cookbook shelf in search of innovation that would turn traditional foods into hors d'oeuvres. If it were summer, I'd serve cherry tomatoes stuffed with a dollop of homemade garlic pimento cheese, and maybe mini BLTs.
What about fall? Parsnip chips with clam dip? Skewered pumpkin ravioli? Fried sage leaves with blue cheese?
