Meeting MPI Toronto - November/December 2015 - (Page 12)

Traditional HOLIDAY MENUS Carly Ekstein Redstone Agency Inc. B with a Twist y definition, traditional means something that is with drab colouring due to the extreme temperatures that long-established and habitually done. When we are used to cook the foods or the thick and heavy ingredients think about the "traditional" holiday meal, certain typically found within the recipes. To bring more cheer and foods come to mind: an oven-roasted turkey, a spirit to the holiday meal, we should use ingredients that succulent ham, a rich and decadent whipped or mashed are fresh and appealing not only to our stomachs but to potato, a starchy stuffing, cranberry sauce, greens - whether our eyes. it be brussel sprouts or asparagus - and a sweet dessert to complete the meal. Although the holidays are tradition, and we gather with How about a caramelized pear and goat cheese croquette salad that includes brussel sprout petals, fresh tarragon, pickled heirloom golden and candy cane beets, roasted friends and family annually to celebrate, it doesn't mean we walnuts, and a charred carrot vinaigrette; followed by a grilled can't bring something new to the table ... literally! rosemary focaccia bruschetta topped with wild mushrooms, To help shed some light on bringing a twist to traditional holiday meals, I caught up with Toben Kochman, executive sweet potato mousseline, roasted apple-cranberry chutney, pistachio dust, and celery hart leaves. chef and owner of Toben Food by Design, one of Toronto's Sounds delicious doesn't it? We thought so too. top catering companies that specializes in providing fresh, Another way to elevate the holiday meal is to use new local, artisan cuisine, custom menus, and event management cooking techniques and presentation styles. Going back to services. Toben shared some key ideas they use to play up the traditional whole turkey, Toben suggests substituting traditional holiday meals. As we head into the season and find with a turkey leg confit. He suggests pairing the confit ourselves finalizing the food and beverage components of with asparagus and wilted kale, Yukon potato gnocchi, a our upcoming programs, we can draw from the concepts and citrus-white wine brown butter, crispy sage leaves and recipes below to reinvigorate the traditional holiday menu. shaved fennel-cranberry slaw. At Toben Food by Design, they take a modern twist by Tradition calls for a sweet ending to the holiday meal. incorporating traditional elements in a way that reflects the Toben suggests a pumpkin cheesecake ice cream pop - a trend of clean, healthy eating and reduced portion sizes. unique presentation style. Considering guests are usually Instead of serving up a whole turkey packed with stuffing and quite full by the end of such a decadent meal, this dessert all the fixings, Toben incorporates all of the traditional food incorporates the creamy, harvest pumpkin flavor reminiscent elements in a deconstructed manner. They serve a smoked of the holidays in a bite size and unique presentation. Guests and carved turkey breast panzanella salad. Their suggested will be pleasantly satisfied. Another fun option is mini candy ingredients include smoked and carved turkey breast with apples - again, bite sized portions with an original display. garlic and rosemary sourdough croutons, heirloom tomatoes, pickled butternut squash, crispy Brussel sprouts, fresh mint, Changing things up on your holiday menu will leave guests with their taste buds tantalized and minds blown. and a sage-lemon vinaigrette. Toben stressed the importance of keeping food colours fresh and vibrant. Traditional meals sometimes yield food Carly Ekstein is the Chief Executive Officer at Redstone Agency Inc. and can be reached at carly@redstoneagency.ca. 12 * ME ETING | NOVEMBER/DECEMBER 2015 | LINKEDIN: MPI TORONTO CHAPTER

Table of Contents for the Digital Edition of Meeting MPI Toronto - November/December 2015

President’s Message
Editor’s Word
Upcoming Events
Welcome, New Members!
Going Healthy: Trend Not Fad
The Foodies’ Dine Around
Traditional Holiday Menus with a Twist
Member Spotlight: MPI Toronto’s M+IT Hall of Fame Finalists
Destination Spotlight: Québec
Food & Beverage Risk and Liability
Today’s Menu: Culinary Engagement and Team Building
Chapter Speaks
Winery Events and Then Some
Fueling Our Mind and Bodies
Food & Beverage Trends 2016
I Spy MPI
Advertisers’ Index & Advertisers.com

Meeting MPI Toronto - November/December 2015

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