s,
Various ceviches are still popular....serve in shot glasses or in martini glasses
Mixing fried with fresh seafood
Funky tropical fruits with searred fish and a spicy sauce
Bruschetta station....during the summer pull out all the heirloom tomatoes and make toppings with various varieties
twist pestos....various greens, various nuts, various cheeses....adding zest
Grissini always a hit.....
Cajun....you're in NC.....other than BBQ I have not got a firm handle on your local dishes. Cajuns have alot of charcuterie, alot of cochon de laits, soups, stews, rices.....popcorn rice is one of my faves. loads of eggplants, tomatoes, peppers, garlic, onions....cane syrup, bourbon, citrus, pecans....
Loads of boils and fries....you can rift off that if you have huge outdoor pots to boil crawfish, shrimp, crabs, potatoes, sausages....
Paul Pruddhomme used to make a shrimp, tasso, cream sauce for pasta when he did outdoor events....that still translates to indoor.
Laysone meatpies, cane cake, boudin balls, crawfish bisque, old timey but still authentic Cajun treats. Greens....biscuits....killer pecan pies....
Stuffed canolonis....you can alter and make seafood or veg or shroom of various meats....good for buffets.
Stuffed veg with cheeses or other veg
Morrocan is popular right now....good for summer heat.
