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Here's how to tackle your next fall feeding friends-zy
The shift in weather as autumn arrived also meant a shift in how we entertain friends and family. Gone are the casual barbecues on the back deck where it seemed almost effortless to feed a crowd.
Cooler temperatures and darker days inspire smaller, more intimate gatherings. Hosting a dinner party for friends shouldn’t be a stressful or challenging occasion. Advanced preparation, and thoughtful menu choices, ensure that you’ll be spending the evening with your guests rather than slaving away in the kitchen.
To that end, BCLiving canvassed some professionals—chefs Patrick Do, Chris Van Hooydonk, Andrea Carlson, Hamid Salimian and Jenny Hui—for their tips on hosting a low-stress dinner. (Yes, they do cook for friends on their days off.)
Here are the chefs’ menu suggestions, with wine pairings, which incorporate some of their favourite seasonal ingredients, to make your dinner party a flavourful success…
Farm to table doesn’t get much closer than at Chris Van Hooydonk’s establishment in Oliver. Set on two acres on Oliver’s Golden Mile, Van Hooydonk’s farmhouse dining room and kitchen are the setting for unique private dinners (they’re booked up a year ahead in high season), cooking workshops, and the hub for creating Backyard Farm products. Harvest means that the heirloom squashes, tomatoes, apples and herbs grown on the farm end up on the plate—sometimes within minutes of being picked.
Before launching Chef’s Table, Van Hooydonk had cooked at the Four Seasons in Boston, on cruise ships and was the executive chef at Burrowing Owl Winery. He wanted to relate to food in a different way, one in which involved the people he was cooking for.
I wanted to tell the story [about the food] rather than just show the menu—making a connection with people through food I felt there was an opportunity that people weren’t really taking advantage of.
And he believes that’s an approach we should all try to take. He suggests make shopping for the ingredients for your dinner party—or perhaps any meal, really—an experience in of itself, and to be mindful of where your food comes from.
It’s about finding and making the time to have sourcing your ingredients be an experience, he advises. It shouldn’t be about getting stressed out that you’re cooking for everybody. It should be about slowing down for a second and remembering that food should be a little bit more than just sustenance.
Wine Pairing: Maverick Estate Winery Origin, a blend of Gewürztraminer, Semillon and Chardonnay
Serves 6 toi 8
Wine Pairing: A big-red, B.C. rosé by either Road 13 or Culmina winery
For the salad:
For the strawberry balsamic:
For the cheese:
Serves 4 to 6
I wouldn’t do courses, advises Andrea Carlson, chef and owner of Main Street’s Burdock & Co, for hosting a dinner party.
If you want something totally low-stress, just make a braise, whether it’s going to a vegetarian or meat-based. Then it’s done. It’s in the oven and your place smells amazing when people walk in.
Carlson proposes pairing it with a big salad with hearty vegetables like artichokes and some fresh, crusty bread. Super simple, and easy to do everything in advance. And for a dessert, she suggests making a tart which can be baked the day before.
Make a dish you’ve done before, Carlson advises, or do a practice run at a new recipe you might like to try. It takes the stress off on the day of.
Carlson admits her menu for cooking for friends depends on her energy levels on the day saying, it might involve a large salad.
This recipe, from Carlson’s new cookbook Burdock & Co: Poetic Recipes Inspired by Ocean, Land & Air, has celeriac, one of her favourite root vegetables, as its foundation. And like many of Carlson’s dishes, it’s vegan-friendly.
Wine Pairing: 2018 Ursa Major Estate Winery Viognier Flaming June
Celeriac pavé:
Pumpkin seed crumb:
White Miso Cream:
Serves 4
For Patrick Do, Do Chay’s co-owner and chef, cooking for friends offers an opportunity to experiment with different flavours and ingredients that wouldn’t necessarily be a fit for the recently-opened Kingsway restaurant.
If I know exactly who’s coming to dinner, I can tailor the experience to each individual diner, Do explains.
Do recommends that if you’re considering presenting a multi-course meal to limit the courses to four saying that people tend to naturally become full between dishes no matter the portion size.
He suggests starting with a small amuse bouche that will set the scene.
Focus the meal around one theme, he advises, such as an ingredient.
Use one ingredient many times and surprise your guests with applications and preparations they wouldn’t think of. For instance, kabocha (Japanese pumpkin/squash) can be done as a savoury dish and as a dessert. You can use it as a puree on the plate or substitute it for potato in a coconut milk potato pavé.
Do likes using kabocha saying the flavours work well in Vietnamese. It’s hearty and filling but mild enough to impart bold Vietnamese flavours like curry or anise.
Wine Pairing: La Frenz NV Tawny Port
Homemade wrapper ingredients:
(Wrappers can also be purchased at most grocery stores)
Kabocha filling Ingredients:
Wrapper:
Filling:
As a chef who serves up elevated fast food for his patrons, chef Hamid Salimian, co-owner of Popina Canteen on Granville Island, takes home cooking to another level when entertaining friends—he conjures up a Persian feast.
I tend to go a bit crazy and prepare a lot of different dishes but going crazy is a big part of having people over, says Salimian of his approach to entertaining.
For home cooks, he counsels that organization is key to warding off stress when hosting a dinner.
Write your menu, then make a prep list, planning which day you are going to do each step. This will determine your shopping list, Sallimian advises.
Creating a menu with most of the dishes being made in advance simplifies the whole process.
Do all the work a day or two before the party, so that at the party you are only reheating, or finishing a last item in the oven or grill.
He recommends also prepping serving ware and plan for where it will go on the table. And says that if he’s doing multiple courses, he has them timed so that the dining experience will flow.
I would have all the appetizers ready to go when they arrive, then the main, vegetables and starches at the same time—one hour after they arrive—followed by dessert, he suggests.
For fall ingredients, Salimian likes sunchokes, carrots, squash and wild mushrooms—any of which could accompany this roasted chicken recipe.
Wine Pairing: There is no hard rule on red or white wines for chicken, but a full-bodied Chardonnay would complement the saffron and lemon flavours in this dish.
For The Lazy Gourmet’s executive chef Jenny Hui, comfort foods that evoke feelings of warmth are her fall favourites to eat and cook, imagine steaming chicken pot pie and fragrant stews. And when cooking for friends, she takes an easy-going approach saying her friends are just appreciative.
There is no pressure when cooking for friends, Hui says. They are always happy with anything I make, and I love creating dishes that are family-style—great for sharing.
She’ll keep the menu simple with perhaps starting with a hearty soup, then a pasta dish for an entrée and a chocolate dessert with ice cream.
Hui advises three courses but definitely no more than four. Her most important tip is to just keep it simple.
This recipe for braised short ribs is perfect for a make-ahead dish while delivering on that cool weather, comfort-food vibe.
Wine Pairing: Liquidity Dividend, a full-bodied red wine