Cocktail parties and other culinary trends

With cocooning showing no signs of abating, it has become increasingly fashionable to invite friends over and serve them a variety of delicious little dishes. Recipe books by chefs and culinary celebrities are more popular than ever. We aspire to cook like them and even take courses to learn how to prepare our own foie gras, homemade pasta and sushis. Chefs are often at the heart of the hottest dining trends. The following is a brief overview of what’s new in cooking:

Local, seasonal foods

The growing number of public markets across Quebec and Canada is indicative of a movement towards local foods, preferably in-season and organic. The quality of the foods selected takes center stage with simple recipes requiring very little preparation.

Markets offer more traditional and lesser-known produce, such as root vegetables (celeriac, Jerusalem artichoke, parsnip, carrots of different colours, etc.), various grains (spelt, amaranth, barley, rice, quinoa, etc.), and legumes (chick peas, lentils, beans, etc.).

Wild foods

Assorted wild edible plants, such as those found in many restaurant menus, are easily accessible in specialty stores. Fresh or processed, mushrooms (boletus, chanterelles, oyster mushrooms, etc.), flowers and other wild plants (wintergreen, fiddleheads, wild ginger, etc.) add variety to our pantries, in addition to introducing us to flavours from across the country.

Smaller meals in individual servings are always a hit!

No matter where you are, finger foods, hors-d’oeuvres and other recipes presented in small decorative dishes, such as Asian-style ceramic spoons, are all the rage in restaurants and in the food industry in general. For example, served as an accompaniment to drinks or as a snack, the Spanish have their tapas, the Portuguese have their pintxo and the Mediterraneans, their mézès. Verrines, introduced by the French, are appetizers, soups and desserts served in a glass.

These finger foods can be served hot, cold, warm, fried, raw, spicy, salty or sweet. For a cocktail reception, prepare 5 to 6 servings per person. For a meal, place them on a table for guests to enjoy according to individual tastes and rhythms. The meal can also be served as a “standing buffet”, a reception with a menu that includes a wide variety of finger foods, from salty to sweet, served throughout the evening. This type of meal can easily accommodate a larger number of guests, in which case you should anticipate 12 to 16 servings per guest. Your guests will enjoy filling up on these delightful little dishes while savouring a wonderful assortment of flavours and textures.

View our menu suggestions for a 5-à-7 or cocktail reception

Comments

• Bonnie

  April 6th, 2011
  

  Thanks for the tips and the great ideas for my party, love the idea of using wild foods out of the forest near by,I'm sure it'll be a hit