The holiday season is filled with the year’s biggest
celebrations and many people enjoy a variety of parties and gatherings with
family, friends and colleagues. Every
year, new holiday trends emerge that add a touch of originality to the annual
festivities. So what is in store for the
2007 holiday season?
According to Louis
Gervais, Five Diamond Executive Chef and owner of Vancouver catering company Louis
Gervais Fine Foods, this year’s food trends incorporate creative serving ideas
and miniature holiday food favourites.
The most “with-it" corporate and private events of the season
will feature complete miniature meals.
Offering a hearty and satisfying alternative to traditional hors
d’oeuvres these themed foods are ideal for cocktail parties. Guests can enjoy
such delights as a teeny duck shepherd’s pie with marbled yam soufflé,
presented in a mini ramekin and accompanied with a small fork. Another petite
meal idea is a tiny tortiere pie - a traditional French Canadian festive
favourite. To create a real spectacle, carry a tray of mini Christmas puddings
that have been soaked in brandy and set on fire, into a dimmed room filled with
friends and family.
With so much party hopping
during the holiday season it is common to skip major meals and instead rely on
snacking at events. Guests will
appreciate more nourishing foods that celebrate the season in a playful and
creative way.
Food presentation is another
way to impress guests. Try serving mouthfuls of festive treats on individual,
elegant silver spoons – a trend made popular by French celebrity chef Alain
Ducasse – or even classic Christmas records.
It is common to serve hors
d’oeuvres on crackers or small slices of bread, however the Atkins diet has
made people increasingly wary of their carb intake. Serving food on spoons is
an inventive way to cut unwanted carbohydrates while maintaining delicious
toppings.
Finally, when it comes to
serving cocktails, try adding an original twist to an old favourite. This
season our holiday and Christmas catering menu offers several fun cocktail recipes this season –
like a Christmas Cosmopolitan using rosemary infused vodka, frozen cranberries
and a sprig of rosemary for garnish. It’s easy to make and adds a festive touch
to any gathering.
About the Author:
Chef Louis Gervais founded
Vancouver catering company Louis
Gervais Fine Foods in 1998. He designs custom menus for a broad range of events
and is known as a top caterer for large
corporate events as well as intimate informal gatherings. He also creates
warm and serve gourmet
take-out menus. Prior to launching Louis Gervais Fine Foods, Louis worked
at many of the top restaurants and hotels in Vancouver including the Wedgewood
Hotel, and opened the AAA Five Diamond Sutton Place Hotel where he was
Executive Chef from 1990 to 1996. He is
a Maitre Saucier – or master of sauces – and either sauces or garnishes every
dish he creates.
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