Whether it’s an intimate gathering of family members, or an extravagant affair including the neighborhood, hosts are always looking for the best tips when it comes to setting the table for their holiday gatherings. Christina Currie Events, Inc. looked no further than our culinary expert Chef Brittany Ferrin, CEO and co-founder of Truffleberry Market, for catering advice. We sat down with Brittany to get a taste of what she thinks are best practices when it comes to festive fare this time of year.
CCE: When planning a holiday party, how many hors d’oeuvres do you recommend?
BF: I find that offering eight different hors d’oeuvres is the perfect number of options. Perhaps less if a meal is to be served after, but perfect for a heavy hors d’oeuvres menu that is meant to be filling and stands in as a “mingling meal.” It pleases different tastes, style and dietary preferences. So someone who is a “meat and potatoes” person can be as happy as someone who is “on the Paleo diet.” I think this shows how considerate a host is to their guests, and it creates the best party energy. When guests know they will be met with delicious options that suit their tastes- it’s a highlight no matter what their preference. Everyone will leave saying you are the host with the most!
CCE: How do you work with dietary needs?
BF: We welcome all dietary preferences. Our philosophy has always been that we cook for YOU; creating a special food experience instead of presenting a set menu for our clients to choose from. Our passion is please our clients and take joy in the challenge of unique dietary requests. For example, when we put together items for a vegan, the response is met with such excitement and appreciation. There is something so fulfilling when the guest realizes how extra special and original their menus are, and they can enjoy along with everyone else! Gluten free. Nut free. Dairy free. Sugar free. Fat free…we will use our creativity and skill to create not just a way to satisfy their hunger, but their excitement too.
CCE: Do you recommend signature drinks?
BF: Everyone loves a festive signature drink! And, even if not everyone drinks it, they are a beautiful and a welcoming way to invite guests in, set the tone, carry out a theme and get the party started in an energetic way. Garnishing outside the box is always fun! Whether it’s a pipette of jalepeno infused watermelon reduction, a dehydrated apple chip or a smoking rosemary sprig- the sights, smells and flavor enhances and entices.
CCE: How do you handle left over foods?
BF: If there are leftovers after guests have enjoyed the menu items, we happily package them up for our clients in white takeaway containers. Sometimes guests will come in the kitchen and dig into the left overs before our chefs leave!
CCE: What holiday party stands out in your mind that you have catered to?
BG: One of my very favorites was a partnership with CCE. It stands out, because the event had so much warmth and character. At every turn, the guests were whisked into a holiday experience. I distinctly remember that guests were greeted at the valet drop off with a horse drawn sleigh ride complete with a hot cocoa bar, (did someone say Baileys!?). It set the tone for the whole evening; a festive progression from food station to food station, live music, complimented by incredible holiday decor, (twinkling lights everywhere.) Each bite and sip led to a crescendo of Christmas cheer at its finest. I’ve never seen so many people overcome with the holiday spirit!
Thank you Brittany for you intriguing insights. Keep an eye open for more holiday tips from partner vendors on our blog over the next couple of weeks!
‘Tis the season,
