Great Gatsby/Roaring ‘20s Theme: Food Ideas

HORS D’OEUVRES (Passed or Stationed)

  1. “Speakeasy Shrimp Cocktails”

Description: Mini shrimp cocktails served in vintage shot glasses with spiced tomato horseradish sauce.

Recipe (Serves 12):

  • 24 medium shrimp, peeled and deveined
  • 1 lemon, sliced
  • 1 bay leaf
  • 1 tbsp Old Bay seasoning

Cocktail Sauce:

  • 1/2 cup ketchup
  • 2 tbsp horseradish
  • 1 tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • Dash of hot sauce

Steps:

  1. Boil 6 cups of water with lemon slices, bay leaf, and Old Bay.
  2. Add shrimp and boil for 2-3 minutes until pink. Remove and chill.
  3. Mix all cocktail sauce ingredients and chill.
  4. Serve 2 shrimp per glass with a spoonful of sauce in the bottom.

Presentation:

  • Line glasses on a black mirrored tray.
  • Garnish each with a tiny sprig of dill or lemon twist.
  1. “Flapper Flatbreads”

Description: Mini toasted flatbreads topped with caramelized onions, blue cheese, and arugula.

Recipe (Makes 24):

  • 2 large flatbreads (or naan), cut into 2-inch pieces
  • 2 onions, thinly sliced
  • 1 tbsp olive oil
  • 1/2 cup blue cheese crumbles
  • 1 cup arugula
  • Honey for drizzling

Steps:

  1. Sauté onions in olive oil on medium-low for 20–25 minutes until golden.
  2. Toast flatbread pieces on a baking sheet at 375°F for 5 minutes.
  3. Top each with onions, blue cheese, and arugula.
  4. Drizzle with honey just before serving.

Presentation:

  • Arrange in a circular fan shape on a gold charger.
  • Add edible flowers for a vintage garnish.
  1. “Bootlegger Beef Bites”

Description: Seared beef tenderloin cubes on crostini with garlic aioli.

Recipe (Makes 24):

  • 1 beef tenderloin (about 1.5 lbs), trimmed
  • Salt and pepper
  • 1 baguette, sliced and toasted
  • 1/2 cup mayonnaise
  • 1 tsp garlic paste
  • 1 tsp lemon juice

Steps:

  1. Season beef with salt and pepper. Sear all sides in a hot pan, then roast at 400°F for 10 minutes. Let rest and slice into cubes.
  2. Mix mayo, garlic, and lemon to make aioli.
  3. Spread aioli on each crostini, top with beef cube, and garnish with microgreens.

Presentation:

  • Serve on a black slate board.
  • Place rosemary sprigs between rows for scent and contrast.

MAIN DISHES (Buffet or Plated Options)

  1. “Gatsby’s Champagne Chicken”

Description: Creamy champagne and mushroom chicken breast medallions.

Recipe (Serves 6):

  • 6 boneless chicken breasts
  • Salt, pepper, paprika
  • 1 tbsp olive oil + 1 tbsp butter
  • 1 cup mushrooms, sliced
  • 1/2 cup dry champagne
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1 tsp Dijon mustard

Steps:

  1. Season and sear chicken in olive oil and butter. Set aside.
  2. Sauté mushrooms until golden.
  3. Add champagne, broth, and mustard. Reduce by half.
  4. Stir in cream and simmer. Return chicken to the pan to finish cooking.

Presentation:

  • Plate individually or on silver chafing dishes.
  • Garnish with chopped chives and a touch of edible gold leaf for glam.
  1. “Deco Pasta with Roasted Veggies”

Description: Bowtie pasta tossed with roasted seasonal vegetables and a lemon-thyme vinaigrette.

Recipe (Serves 8):

  • 1 lb farfalle pasta
  • 1 red bell pepper, 1 zucchini, 1 red onion, chopped
  • 3 tbsp olive oil
  • Salt and pepper
  • 1 tbsp lemon juice, 1 tsp Dijon, 1 tsp thyme

Steps:

  1. Toss veggies with 2 tbsp olive oil and roast at 400°F for 25 minutes.
  2. Cook pasta until al dente. Rinse with cold water.
  3. Mix 1 tbsp olive oil, lemon, Dijon, and thyme for dressing.
  4. Toss all ingredients together.

Presentation:

  • Serve in a large crystal bowl or art deco-style dish.
  • Top with shaved parmesan.

DESSERTS / SWEETS

  1. “Jazz Age Julep Cakes”

Description: Mini mint julep bundt cakes with bourbon glaze.

Recipe (Makes 24 mini cakes or cupcakes):

  • 1 box yellow cake mix
  • 3 eggs
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 2 tbsp bourbon
  • 1 tbsp chopped mint

Glaze:

  • 1 cup powdered sugar
  • 2 tbsp bourbon
  • 1 tbsp milk

Steps:

  1. Mix all cake ingredients. Bake in greased mini bundt pans or cupcake tins at 350°F for 15–18 minutes.
  2. Whisk glaze ingredients and drizzle over cooled cakes.

Presentation:

  • Serve on a tiered dessert tray with mint leaves scattered between levels.
  1. “Bootleg Bonbons”

Description: Dark chocolate truffles with a hint of espresso and sea salt.

Recipe (Makes 24):

  • 1/2 cup heavy cream
  • 1 tbsp butter
  • 8 oz dark chocolate chips
  • 1 tsp espresso powder
  • Sea salt

Steps:

  1. Heat cream and butter until just boiling.
  2. Pour over chocolate chips and espresso powder. Stir until smooth.
  3. Chill mixture for 2 hours. Roll into balls and dust with cocoa or dip in melted chocolate.
  4. Sprinkle lightly with sea salt.

Presentation:

  • Arrange in vintage candy dishes or crystal bowls.
  • Set on mirrored trays with gold doilies underneath.
  1. “Roaring Raspberry Tarts”

Description: Mini raspberry custard tarts with gold-dusted berries.

Recipe (Makes 24):

  • 24 mini tart shells (store-bought or homemade)
  • 1 egg yolk
  • 1 cup milk
  • 2 tbsp sugar
  • 1 tsp vanilla
  • 2 tsp cornstarch
  • Fresh raspberries
  • Edible gold dust (optional)

Steps:

  1. Whisk egg yolk, sugar, vanilla, and cornstarch. Heat milk and slowly add to mixture.
  2. Return to pot and cook until thickened. Cool completely.
  3. Fill tart shells with custard, top with 2 raspberries, and dust with edible gold.

Presentation:

  • Display on a long mirrored tray with pearl strands around the edge.

 

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