According to Louis Gervais, Five solitaire executive Chef and owner of Vancouver catering business Louis Gervais Fine Foods, this year's food trends concentrate creative serving ideas and diminutive holiday food favourites.
The most "with-it" corporate and private events of the season will feature unblemished diminutive meals. gift a hearty and satisfying alternative to primary 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. an additional one diminutive meal idea is a tiny tortiere pie - a primary French Canadian festive favourite. To generate 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.
Food And Drink
With so much party hopping during the holiday season it is coarse 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 an additional one way to impress guests. Try serving mouthfuls of festive treats on individual, elegant silver spoons - a trend made beloved by French celebrity chef Alain Ducasse - or even first-rate Christmas records.
It is coarse to serve hors d'oeuvres on crackers or small slices of bread, any way 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 tasty toppings.
Finally, when it comes to serving cocktails, try adding an primary twist to an old favourite. This season our holiday and Christmas catering menu offers any 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.
Food and Drink Trends for the 2007 Holiday Season
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