Reducing Carbs – What do you think?

This months Catersource Magainze features an article on reducing the carbohydrate in a typical passed hors d’oeuvres.  Rather than using a bread, potato or polenta base, Catersouce suggests using local, fresh vegetables such as a radish pictured below.


Duvall wants to konw what you think!  Vegetable or Carb for the passed hors d’oeuvre…