What to ask your Caterer...

January 12&13 Design by Desire Catering is in the Abbotsford Tradex show "It’s my Wedding”. As we gear up for another year, I know the second week of January I can always expect the calls to come flooding in as all the newly engaged couples start to look and lock down their caterer. What most "Bridel Couples" don't know is that you will spend more money on wedding food than any other aspect of your reception, so you'll want to work with a top-notch professional?

So here are a few questions and things to think about when getting ready to interview your perspective caterers. When making appointments to interview your wedding caterers, try to schedule a tasting of their wares at a later point. That way you will feel confident on the day of your wedding that the food is exactly what you envisioned.

Below I have listed a few questions that you could use to ensure that you are getting the right cater for your special day.

1. Does the caterer specialize in certain types of food or service? (They should provide you with sample menus to review.) Find a cater who can make a memorable meal.

2. Can the caterer arrange for a tasting of the specific foods you're interested in prior to hiring? (They should.) Schedule a tasting if you get a good vibe.

3. What is the caterer's average price range? Are costs itemized depending on the foods you choose, or is there an all-inclusive flat rate? What would that include (linens, tax, and gratuity)? Does the caterer have printed price sheets for food selections? Make sure there is room in you budget.

4. How involved is the caterer in a typical reception -- does she work like a wedding coordinator or banquet manager, cueing the band, telling the couple when to cut the cake, adjusting the schedule if guests don't seem ready to sit down to dinner? (You will need to find someone to fill this role -- if your site manager or caterer isn't going to do this, think about hiring a wedding coordinator.

5. Will the caterer provide tables, chairs, plates, table linens, silverware, salt-and-pepper shakers, and more? Ask to see these items to make sure they're acceptable. Do you have to rent tables, place settings, or other equipment? Or will they arrange for the rentals? If not, find wedding rentals in your area.

6. Who is the main contact? Will the same person you work with when planning also oversee meal service on the day of the wedding? (You want this to be the case.)

7. Will the caterer work any other weddings on the same weekend, the same day, or at the same time as yours? (You want to be sure they will devote sufficient attention to you.) You may want to pass on a smaller outfit who indicates they have another job or two scheduled for that day.

8. Does the caterer handle all table settings? Will they put out place cards and favors?

9. Will the caterer provide wait staff? How many would they recommend for the size of your wedding? What will the waitstaff wear?

10. Will the caterer be willing to include a recipe you provide, like a special family dish, or an appetizer with some sort of sentimental significance? Can they prepare vegetarian, kosher, kids, or halal meals for just a few of your guests?

11. Where will the food be prepared? Are there on-site facilities, or do you, the caterer, and the site manager need to make additional arrangements? If the caterer must bring in his own equipment, is there an additional fee?

12. Does the caterer work with fresh (not frozen) food?

13. Does the caterer have a license? (This means her business has met health department standards and has liability insurance -- make sure this includes a liquor license if you're having a bar.

14. Can the caterer provide alcohol? Or can you handle the bar separately? If you can provide it, is there a corkage fee? How and when will you get the alcohol to the caterer? If the caterer will provide it, do they have an flexible wine list, and can you make special requests? How is this list priced?

15. How will the caterer arrange the food on the buffet table or on plates? Can you see photos of previous work displays?

16. Can you speak to previous clients? (Get at least two references that had a similar number of guests and a similar menu style.)

17. Does the caterer also do wedding cakes? Can you use an outside baker if you desire? Is there a cake-cutting fee?

Remember at the end of the day the largest wedding expense isn't the music or the dress, it's the caterer. If you are planning a large reception with lots of food, a professional caterer is the best choice. The problem is that not all caterers are reliable or have the experience to pull off your event without a major problem. Taking your time when booking a caterer will ensure that your guests will be talking about your reception for years to come.

Merry Christmas

One quick blog before families get together to celebrate the holidays.

Christmas and New Years for me is all about reflecting and renewal. Looking back on goals I've achieved, and the ones I haven't, and dreaming of what can be.

But more importantly it's about kids laughing  and playing in the snow and older folks joining them trying to soak in the sights and sounds of it all and wishing it would never end.
It's about warming up by the bonfire and sharing some laughs before trekking back up the hill, fixing mitts or wiping snow off someone's face after a wipeout.
It's about family gathering around the table breaking bread and raising a glass of Christmas cheer.

Wishing you and your family a Merry Christmas and a Happy New Year from all of us here at Design by Desire.

 

Homemade Port/Orange Cranberry Sauce

Most people don't think about making their own cranberry sauce, but it is quite easy and tastes fantastic, and the aroma of the orange and port will give your home that cosy warm holiday feeling.

1 Orange
12 oz Sugar
150 ml Port (I use a late bottled vintage port)
24 oz Cranberries Fresh Picked Dry or Frozen


Finely grate the zest from the orange and squeeze the juice.
Dissolve the sugar in a medium pan with the port and orange juice.
Stir in the cranberries and orange rind and cook for 30-40 minutes until fruit is soft and the juices are slightly thickened.  The cranberries will start to pop.

If you like chunks of cranberry in your sauce be gentle when stirring. If you like it smooth, beat the berries up or pulse it with a wand.  It took me a few times, and a few port tastings, to get the flavors right.

 

Holiday Bar Entertaining

If you're planning a cocktail party, prep your home with must-have spirits, cocktail ingredients and garnishes to make sure you have everything you need to keep drinks flowing and guests entertained.
When throwing a cocktail party, it's essential to prepare you home bar. Here's advice on how to make sure your bar is well stocked and ready to serve:

• Shop for your Cocktail Party a few days before your event date.
• Follow your taste buds to the produce section of your local grocery store or farmers' market, and experiment with new fruits and vegetables in your favorite classic cocktails
• Find a signature drink to serve at your party and find out the history of that cocktail and share it with your friends. All bartenders are story tellers.
• Make cocktails in batches. To serve a crowd, break the drink recipe into cups for a pitcher. A pitcher typically serves 20 drinks that are 4 ounces each. Multiply your ounces by two and turn into cups. Always make sure to taste as you batch for quality control.
• Buy enough beer and wine. While special cocktails can be a hit, beer and wine are often what people reach for at a cocktail party. A few tips to keep in mind when shopping for wine and beer:

Each guest drinking beer with likely consume one 12oz bottle per hour for the duration of the party. Try buying a mix of domestic brews and local micro brews. Each guest drinking wine will consume one 5 oz glass of wine per hour for the duration of the party. There are approximately five glasses of wine per bottle.

Have fun with your home bar. Cocktails are meant for celebrations to create good memories with your friends and family.Know you guests and ensure your bar is stocked with what they like to drink. Make them special and taken care of.

Buy enough ice, Have you ever tried to drink a cocktail and it's only got two half melted ice floating on the top and is barely cold. It tends to ruin a great thing. You should have 2.5 pounds of ice for every person at your party. If you plan to have an ice bucket or nice stainless buckets filled for your white wines and beers to keep chilled buy enough extra ice to fill those as well. Remember your ice bucket and displays will sit out and melt don't forget to account for that.

Try this drink recipe for a signature cocktail for the night:

Orange juice and cranberries lend a bit of Festive Flair to this classic Gin & Tonic(or if you like Vodka & Soda) making it a perfect holiday cocktail.

Orange - Cranberry Gin & Tonic

5oz ice

1oz Gin

1.5oz OJ
3.5oz Tonic
Garnish with a few frozen cranberries and a twist of orange rind.

Holiday Dinner Planning

With Christmas just around (that's right I said it), I'd like to share a few tips and tricks that will help you pull off a great Christmas dinner. Organization and planning are the keys. If you spread the work over a few days you will be able to enjoy yourself.

1. Take the time to plan now before the hustle and bustle of the season is upon you.

2. Make a list and check it twice: food, beverages, seating. Review a week before the big day.

3. Grocery shop a few days before. If you can't find an ingredient this gives you time to look around for it. Don't forget a frozen turkey takes a few days to thaw.

4. Ask for help if you are cooking for a lot of people. Or hire a caterer, (like Design by Desire).

5. Make whatever food you can the day before. Dressing does not need to be cooked in the bird and is always better the next day.

6. The day of the dinner, do as much early morning prep as you can, when it's time to cook later, you can keep an eye on the time, not your cutting board.

7. Let your turkey rest before you carve it, about 20 minutes. By doing this, the juices, which have been driven to the centre of the meat can redistribute and be reabsorbed. The meat will lose less juice when you cut it and be far more tender. This also gives you a chance to make sure everything will be ready at the same time and pour yourself a wine (if you don't have one going already).

A little planning and forethought goes a long way, and will take a bit of the stress of the holidays away, unless you are the Griswold's, then all bets are off.

Hot Chocolate 101

When the weather starts to get that crisp cold feeling in the air and your looking for something to warm you up after you have raked all your leaves off the lawn, nothing is more satisfying then Hot Chocolate.  So get some good-quality chocolate and make the real deal—you’ll thank me.

For this recipe, use high-end chocolate, I use Callebaut milk and dark  61% chocolate so that you get a rich chocolate flavor with no bitterness. I actually found these 8 oz blocks of chocolate at IGA Market Place.

INGREDIENTS

• 1/2 cup whole milk
• 1/4 cup whipping cream
• 5 ounces good-quality milk chocolate, coarsely chopped
• 1 T of Cocoa powder

1. Combine milk and cream in a small saucepan over medium heat and cook until simmering, about 4 minutes.
2. Add chocolate and whisk until completely melted and well incorporated, about 2 minutes. Add the cocoa powder and serve immediately. This serves 2 cups. 

My wife usually makes this a day ahead of time and serves it for dessert on occasion. She just triples the recipe and likes to serve it in a china teapot with tea cups which is the perfect size for this delicious decadent treat. Serve it with shaved chocolate pieces, mini marshmallows or chocolate cups filled with liquors. The possibilities are endless.

Tequila Prawns

This week I've paired a great BC Wine, Stoneboat Pinot Gris, with a favorite of mine, Tequila Prawns.

Stoneboat Winery is located just down the road from Burrowing Owl in Oliver on the Black Sage bench.










The crisp acidity of the Pinot Gris matches well with the lime and Tequila sauce.

 

 

 

 

Tequila Prawns

15 ml Butter

3 cloves of Garlic

1/2 pound Prawns, deveined and tailed

1/2 cup snow peas

1/2 cup red pepper

30 ml chopped fresh basil

15 ml of fresh parsley

90 ml of Tequila

Zest and juice of one lime

Heat the butter in a medium fry pan and sauté the garlic for one minute

Add the prawns, snow peas, peppers, basil and parsley
Stir fry for five minutes until the prawns are pink and the vegetables are soft
Add the tequila, lime zest and juice and simmer for one minute
Serve over rice