Brie En-Croute & Strawberry bite from The Lazy Gourmet.
Forty years of holiday breaks? Now this is a serious holiday experience.
In 1978, when customers were going to drop out of Susan Mendelssohn's food store in Kicilano, they would bring their own meals to fill them with their food, and they could hand it over as their own. That's why: Lazy Gourmet.
Since then, things have changed a little.
Where hosts have ever seen food suppliers prepare a few party meals, they now happily hand over responsibility for everything and everything.
In other words, forget the DIY trend of the past. This year, says Lazy Gourmet Events Director Shannon Boudreau: "People are so busy doing DAY – doing nothing on their own." In addition to preparing food, catering can provide dishes for rent, arrange decor, serve food and drink and even go back the next day to clean your house. "Otherwise, it's so much work and you can not spend time with your guests," says Boudreau. "And when it's over, you're exhausted, and your house is a mess.
Here are some of the other trends she sees.
The main event
Last year everything was about side dishes. "This year we are talking about the bird, the great, the great sexy bird," says Bouduw.
"We see many plant-based queries. Pretty much every menu has a significant option for every guest. "
"The non-allergic cocktail movement is really coaching, you can make cocktails that are just as exciting but have no alcohol in them."
"You can do everything less," says Boudreau. Think: mini-Yorkshire puddings stuffed with roast beef, mashed potatoes, sauce and horseradish; or "turkey dish dinner" of turkey-covered corns, stuffing, and cranberry sauce.
Or go to the big one
On the other side, the plates are gone – really large, like in six to 10 feet boards loaded with cheese, sausages, pickles, baked vegetables, juices and bread.
Play with your food
Interactive foods and drinks continue to be popular. The trend is at the moment a crème brûlée bar, where guests can choose the cream and sugar taste and the chef will make him order.
"We want to offer you when you host a party to fix it," says Boudreau. "It does everything that happens between the memorable ones." For example, offer a welcome cocktail and a beverage recipe at the end of the night.
And in a pinch you can always get catering to make something special just like Mendelson did four decades ago. "We still get a lot of calls, where people go dice and order a dish and pretend to have done it," says Boudrou. – That's fascinating.
Brie En-Croute and strawberry bite
Recipe of The Lazy Gourmet Executive Chef Jenny Hui. Makes 12 sofas
- 1 ounce (25 grams) black pistachios 2 medium strawberries
- 1 balsamic reduction (15 ml)
- 1 fall frozen dough for frying, thawed
- 1 big egg
- 24 dark chocolate chips
- 3 ounces (100 g), cut into 12 cubes, each ½ inch (1 cm) each
Heat the oven to 375 ° F (190 ° C).
Put the pistachios on the baking sheet and toast in the oven for 5 to 7 minutes, stirring occasionally while flavoring. Allow to cool, then crush carefully and leave aside.
In the meantime, break the strawberries, then cut them half. Cut each half to 3 wedges. Put in a bowl, mix with balsamic reduction and leave aside.
Preparation of pastries: Spray mini-muffin tin with a cooking spray. Remove the dough into a ¼ inch thick sheet, then use a fork to store the sweet. Wash the eggs by stirring the egg with 2 tablespoons (30 ml) of water. Clean the frying sheet with the baking of the eggs, then using a round cookie, cut circles of pastries and press in the muffin boxes.
Bake in the oven for 5 to 7 minutes; if the dough is blown, gently squeeze it back into the suture boxes to form a cake. Put it back in the oven for 7 to 10 minutes or until golden.
Remove from the oven and immediately place 2 chocolate chips in each tart and let it melt. Place a piece of brie in each cat. Put it back in the oven for 3 to 4 minutes long enough to melt the breeze.
Remove from the oven. Make the top cat with a strawberry wedge and sprinkle with pistachios.