Browsing Tag

caterer

TRAVEL

Two New City Guides for Montreal

montreal city guides

montreal city guides

I want to inform me that I published two new city guides that should please foodies. I asked the help of two talented women who live in Montreal. They gladly shared with us their best spots.

+ Event Producer and Event Social Media Strategic Marie-Annick Boisvert at Event Marianik compiled a list of her favorite caterers in Montreal that you can use if you host a special event at home, a big bash or a corporate event.

+ Food blogger Mayssam Samaha at Will Travel for Food tells us where to go if you plan to spend a morning in Montreal’s Little Italy.

ENTERTAINING EVERYDAY entertaining

Delicious Canapes at my Birthday Party

buffet table at my birthday

buffet table at my birthday

It has been two months since my birthday party. My husband Jerome did a fantastic job organizing my birthday party without my help. He did it all in one week, just after our return from our trip to Japan. Our friend Nathalie of Foodies Emporium was in charge of the menu. Nat also suggested the welcoming drink, a glass of Champagne with Wild Hibiscus Confit.

Chef Louis Roy-Potvin at Avocado and KIm Vallee

She ordered 10 different canapés – 8 savory bites and 2 sweet  treats – from Avocado, a Montreal caterer. The Chef Louis Roy-Potvin came to my house, just before the party begins, to present me the food. This was a nice touch. They planned it to give me a few minutes with the chef before the guests arrive.

scallop tartar with meat pie spices on mirin crispy rice cake

My husband was to integrate a hint of Japan in my party. Japanese element mixed with local ingredients in the food and the floral arrangements. We had a special sushi called Langue de Dragon (Dragon tongue), and pictured above, scallop tartar canapes with meat pie spices on mirin crispy rice cake.

meat canapes at my birthday by avocado

Bison gravlax marinated in Chartreuse, served with quince jam and fried shallots.

asparagus wrapped in melted Fjord du Saguenay cheese with dried cranberries

I enjoyed the asparagus wrapped in melted Fjord du Saguenay cheese with dried cranberries. After the canapes, it was time for the local cheese platters. Artisanal cheese makers in Quebec have raised the bar over the years. You should try some. My birthday cake was one of my favorite cakes, a refreshing fraisier. He ordered it at Patisserie Belge.

oxyde design flower

It’s O.xyde Design, the same florist that I used for his birthday, that did mine. They knew how we arrange the buffet table, since he reused the same setting. We found that this is the setting that works the best for our house.

We had plenty of fun. The food was excellent. He carried the theme beautifully by infusing the color green throughout the decor. I was impressed by what my husband did. Thanks, my love, for a wonderful party.

COOKBOOKS FOOD + DRINK

Entertaining Book Finalists of the James Beard Cookbook Awards

james beard cookbook awards :: dish entertains :: great bar food at home :: welcome to michael's :: big book of outdoor cooking entertaining

I love cookbooks. It seems I never have enough. With so many books, which one to choose.

Save time and start with the 2008 finalists of the James Beard Foundation Cookbook Awards? After all, they examined the latest publications for us.

James Beard Foundation Cookbook Awards is said to be the highest honors for food and beverage professionals working in America. The awards reward excellence in 13 book categories.

I am showing you four books from the Entertaining category. These inexpensive books will each be appreciated as an hostess gift.

Canadian Nominee

A Canadian is nominated this year in the Entertaining cookbook category. I introduced Dish Entertains last year.

The author of Dish Entertains is Trish Magwood, the owner of dish cooking studio located in Toronto. Trish is completing against two cookbooks:

You can also grab a copy of the 2007 entertaining book winner by a talented couple. The Jamisons won last year with The Big Book of Outdoor Cooking and Entertaining. That would make a great gift for Father’s Day.

About the James Beard Foundation Cookbook Awards Ceremony

The Awards Ceremony and Gala reception will take place at Avery Fisher Hall at Lincoln Center in New York City on June 8, 2008.

This 2008 black tie event will be hosted by the Sex and the City actress Kim Cattrall and the award-winning chef, restaurateur, television personality, and cookbook author Bobby Flay. If you would like to assist to this party, tickets for the general public are $450 each.

SOURCING:
+ 2008 James Beard Foundation Awards Ceremony and Gala Reception – price: $450 USD per ticket
+ Dish Entertains by Trish Magwood – price: $28.32 CAD
+ Great Bar Food at Home by Kate Heyhoe– price: $12.21 USD
+ Welcome to Michael’s: Great Food, Great People, Great Party! by Michael McCarthy– price: $26.40 USD
+ The Big Book of Outdoor Cooking and Entertaining by Cheryl and Bill Jamison– price: $16.47 USD

ENTERTAINING PARTY ideas + decor

Pinnacle of Tent Event Design by Gloss Creative

melbourne cup marquee designs by gloss creative Event design is a huge market. Big brands have the monetary wealth to indulge in fabulous event decor. They make us dream and inspire us.

Let’s me introduce you to the lavish creations from a prolific Australian three-dimensional design studio Gloss Creative.

Founded by Amanda Henderson in 2001, Gloss Creative merges the world of Visual Merchandising and design. They call their style Grand Simplicity. Gloss Creative works in four areas: marquees, runaways, set design and floral styling.

In case you do not know, marquee is the British term for a large tent set up for an outdoor party, reception, or exhibition. What I am showing you here are tents designed for the haute society horse races in Australia. I am talking about the Melbourne Cup Spring Racing Carnival events.

Three Party Themes

I could resist when I saw the Audrey Hepburn’s Breakfast in Tiffany theme done for the Longines watches. It finished the circle that I started Monday with my beauty secrets.

Created in 2007, Fashion Topia featured shades of greens. The poufs with their velvet fabric were the stars. This marquee feels less luxurious but the layout works well for a cocktail event. People can move the seating at will to suit the social exchanges.

The Picnic Luxe Tent is adorable. I enjoy how they display the food. You could recycle this concept for a party this summer. The picnic theme can be interpreted in so many ways from a casual family style to a stylish Victorian era backdrop.

Wonderful Finger Food

 shannon bennett food at moet & chandon marquee at melbourne cup spring racing carnival 2007

I feel bad that I did not buy the February/March 2008 issue of Belle. I read this Australian magazine occasionally. The great article was published on Moët & Chandon’s Le Chapiteau Merveilleux. That tent design raised the bar.

The woman talented Australian Chef Shannon Bennett of the French restaurant Vue du Monde prepared the lunch platter. Guests were served vintage Moët & Chandon champagne with mini Wagyu steak sandwich, chickpea fries with dijonnaise, rabbit pithivier and the classic Peach Melba served with a modern twist on an Asian spoon. It sounds delicious.

>>> Sourcing:
Learn more: Gloss Creative
Photo credits: Bella article pictures taken by Mark Roper – Copyright pictures
Via: bye bye boring white . walls with dimension [ready 2 spark] + Gloss Creative [design to inspire]

FOOD + DRINK FOOD presentation

Stylish use of dry ice with the smoking teapot

smoking pot by Encore catering from Toronto

I have shown you earlier how to use dry ice at Halloween but what if you are looking for a creative idea to a formal event.

A caterer from Toronto, Encore Food with Elegance introduced the smoking pot at an event last February. At last, an original dishing idea that anyone can do at home.

How to do it?

You start by pouring a few small pieces of dry ice in a teapot filled with warm water. Instead of the lid, place a small bowl or a saucer such that the steam can escape from the top and the spout. For the finishing touch, add a scoop of sorbet or ice cream into the bowl or saucer. Voilà!

Sourcing:
Learn more: Web site of Encore Food with Elegance
Via: Read on BizBash Magazine Toronto – June / July 2007 Issue