If you go to the Minnesota State Fair website “Food Finder,” you can search for only those “On-a-Stick”-style food items. There’s Cajun seasoned alligator sausage on a stick, a third of a pound of bacon on a stick with maple syrup dipping sauce, chocolate covered bananas, grilled lamb and pork chops, teriyaki chicken or ostrich, a cabbage egg roll on a stick, batter dipped deep-fried candy bars and nut rolls, and deep fried cookie dough on a stick. There are Belgian waffles dipped in Swiss chocolate, “Puff Daddy” on a stick (that’s Thai sausage wrapped in puff pastry), a pepperoni and cheese “super stick” dipped in garlic batter and then deep fried, a Texas Tater twister, grilled shrimp or walleye on a stick, and finally, a quintessential Minnesota favorite from the 1960s: Tater Tot Hot dish on a stick with cream of mushroom soup dipping sauce. (I left from this list those that may come quickly to mind, such as ice cream bars, olives, corn dogs, and cotton candy.)
The stick, pick, skewer, and swizzle as eating utensil—well, they’ve been around since time immemorial, but for today’s eaters and those who cater for them, they are one of the most versatile of utensils for small to large bites. The popularity of “on a stick” continues to intensify.
Best practices
Not all picks or sticks are right for the different types of food you may be serving, however. That is—what’s great for the grilled lamb chop might not be as good for the fresh fruit kabob. Slippery food such as fruit, for example, may require the stability of an additional parallel skewer to secure it firmly. Or, consider a square versus rounded skewer for better results. For delicate food items, a metal pick or skewer will glide through the product cleanly and with less damage or pulling than wood, and also allow easier removal by the end user. If you only have wood picks, consider applying a thin coating of flavored oil (if oil and your food item are copacetic) to the pick prior to skewering the food item.
If you are grilling your product after it is loaded onto a wood skewer, be sure to soak the skewer for at least 30 minutes before laying it down on the grill to avoid burning through the pick.
Have fun
With the very wide variety of picks, skewers, and swizzles available today (turn to page xx to view some other great products), you can use colors, icons, branded flags, and eco-friendly materials to ensure memorable success.
Need some inspiration? Want to steer clear of the kitsch of the Midwest “On a Stick” presentation or food product? Take a look at how it’s really done by those who do it for a living and grab some ideas for your next catered event.
Asian seaweed salad with crushed peanuts is swirled around a wider fork-style pick | Catering CC, Chef Winston Williams, Boynton Beach, FL
Photo: Alex Wells Photography
A small but sturdy bamboo skewer makes serving a soup and sandwich shooter simple. Shown: Smoked tomato bisque with grilled cheese | Catering CC, Chef Winston Williams, Boynton Beach, FL
Photo: Alex Wells Photography
Put the catsup on the side, please, with a little pipette. Shown: Tiny cheeseburger with a matching mug of beer | Catering CC, Chef Winston Williams, Boynton Beach, FL
Photo: JL Jones Photography
A heavier, longer skewer is important for use with Aussie Anticucho with marble potatoes from Chef Aaron Brooks, Edge Four Seasons, Miami | Created for True Aussie Beef and Lamb
Want the recipe? Go to Catersource.com and click on this article.
Photo: ©Renee Comet
A mix of ground lamb, onion, lime juice, and spices is chilled, then wrapped around a metal skewer before pan sautéing. Shown: Spiced lamb kafta with couscous and pita crisps.
Want the recipe? Go to Catersource.com and click on this article.
Photo: American Lamb Board
Red ball? Think meatball! Noodles are secured by the meatball underneath, festive pick signals the food is ready! Marinara sauce—definitely on the side | Eatertainment Special Events & Catering, Toronto, CA
A trio of gummy bears needs a heavy duty plastic skewer to work its way through the dense candy | Thomas Caterers of Distinction, Indianapolis, IN
Truffled mac and cheese bites are somewhat unweildy, so a ridged plastic pick will keep the food secure until it goes from plate to mouth | JPC Event Group, Pittsburgh, PA
Two-fold purpose: a swizzle and beverage identifier | 24 Carrots, Irvine, CA
Photo: Studio EMP Inc.
Candied ginger is tough, yet brittle. A metal pick slides more easily through an garnish such as this | 24 Carrots, Irvine, CA
Photo: Studio EMP Inc.
Deep fried oysters. The shell serves as plate, tiny fork keeps the heat off the hands | Brancato’s Catering, Kansas City, KS
Out of skewers? Pretzels will work in certain situations, especially when paired with sausage! | Catering with a Twist, Round Rock, TX
Bacon wrapped potato wedges can be messy. Having a generous handle keeps hands clean | C2 Catering, Oklahoma City, OK
A heavier product such as this grilled jerk chicken, requires two parallel skewers. Shown: grilled jerk chicken with sweet plantains, tropical red beans and rice with spaghetti vegetables | Catering CC, Chef Winston Williams, Boynton Beach, FL
Photo: JL Jones Photography
