Halloween is the perfect time to feast on black food, but an array of carefully curated dark fare adds a touch of stylish drama to any cold-season buffet, cinq à sept or sit-down dinner.
To keep the look chic as opposed to cheesy, start with charcoal-infused crackers topped with black-olive tapenade or caviar. As an entrée, go for squid-ink pasta studded with mussels.
For a frightfully good cocktail, serve up Dark 'n' Stormys, made with dark Bermuda rum and ginger beer.
And to cap the evening off, throw back a few shots of black Sambuca, aflame or not.
Chef Michael Tong is the owner of Toronto's Sublime Catering.