Food and Drink Trends for the 2007 Holiday Season

According to Louis Gervais, Five Diamond Executive Chef and owner of Vancouver catering company Louis Gervais Fine Foods, this year’s food trends incorporate creative serving ideas and miniature holiday food favourites.

The most “with-it” corporate and private events of the season will feature complete miniature meals. Offering a hearty and satisfying alternative to traditional 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. Another petite meal idea is a tiny tortiere pie - a traditional French Canadian festive favourite. To create 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.

With so much party hopping during the holiday season it is common 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 another way to impress guests. Try serving mouthfuls of festive treats on individual, elegant silver spoons – a trend made popular by French celebrity chef Alain Ducasse – or even classic Christmas records.

It is common to serve hors d’oeuvres on crackers or small slices of bread, however 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 delicious toppings.

Finally, when it comes to serving cocktails, try adding an original twist to an old favourite. This season our holiday and Christmas catering menu offers several 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.

Chef Louis Gervais founded Vancouver catering company Louis Gervais Fine Foods in 1998. He designs custom menus for a broad range of events and is known as a top caterer for large corporate events as well as intimate informal gatherings. He also creates warm and serve gourmet take-out menus. Prior to launching Louis Gervais Fine Foods, Louis worked at many of the top restaurants and hotels in Vancouver including the Wedgewood Hotel, and opened the AAA Five Diamond Sutton Place Hotel where he was Executive Chef from 1990 to 1996. He is a Maitre Saucier – or master of sauces – and either sauces or garnishes every dish he creates.

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