Holiday entertaining is back

BY LUCY HAINES

oliday celebrations are back, but wait, did they ever go H away? Yes. The pandemic put a wrench in entertaining through the holiday season, with the last couple of years a hunkering down with the immediate family: no office parties, no new year’s celebrations, no huge family gettogethers. Nada.

But that is all in the rear-view mirror (here’s hoping), and everywhere you turn, restaurants, caterers and food retailers are kicking holiday plans into high gear. Want to hire a personal chef for a special private party at your home? What about treating the entire office to a festive meal at a downtown restaurant? Can do. (Though hospitality experts say pent-up demand from two years without such gatherings means you had better book sooner rather than later).

Bring on the butter boards

At-home holiday entertaining often means platters of finger foods, drinks, and stand-up visiting in the kitchen. Charcuterie boards are a natural go-to, where guests can grab a cracker and cheese, pickle, deli meat etc. Throw a few olives, nuts, and dried fruit onto the tray and bingo — you have a party.

It is a less costly option too, as shareable plates are the easiest way to keep guests full and happy with minimal fuss and mess. Party bites for a Christmas or New Year’s soiree can include fondue, sliders, chips and salsa, fruit skewers, pigs in a blanket, etc.

Butter boards are the latest social media craze; akin to a charcuterie board but with a slather of butter (jazzed up with herbs and spices, nuts etc) and surrounded by rounds of bread or crackers. You can also make mascarpone cheese as your base, with a drizzle of honey and a few berries scattered about. Voila! A brunch or dessert board ready in a snap.

Why not go old school with a potluck? Assign your guests a category - dessert, salad, appetizer — throw on that Bing Crosby CD and make a holiday happening for as many as your home will hold!

Restaurant renaissance

Holiday party reservations are stacking up at spots everywhere, and that includes Sabor Restaurant. The seafood-forward downtown space is hugely popular with office functions at this time of year, partly because it has rooms that sit 80, 30 or 15—gettogethers here can even include a bar for seasonal cocktails or a signature sangria.

While the upscale eatery offering Portuguese and Spanish cuisine is usually focused on traditional tapas and wine, Christmas parties are more about family-style, comfort food offerings, according to Sabor executive chef Lino Oliveira.

“We cover the bases with familystyle seafood or grilled meat platters. It is a good variety of what most people enjoy at holiday get-togethers, and less formal dining encourages sharing and conversation,” Oliveira says.

Courtesy Italian Centre Shop

Let someone else do the cooking

How about a fully catered feast? Edmonton’s A Cappella Catering has been doing a Holiday Take and Bake meal that became popular through the pandemic, according to company partner Kim Mahoney. “Families can enjoy the comfort foods moms and grandmas make, but without the demanding work. Our customers are often busy families, but we find many people who live outside the Edmonton area have them delivered to people on their behalf,” Mahoney says, pointing to the traditional turkey dinner that includes salad, buns, potatoes, veggies, turkey, stuffing, and gravy. But you can personalize the meals a bit too, and Edmonton’s cultural communities often bring their own twist to the holidays by adding cabbage rolls, perogies or pineapple glazed ham to their orders.

And for those that want to make a turkey or ham themselves, A Cappella has a separate menu offering an a la carte sides and desserts. “During the holidays, people really value a ‘one-stop shop’. It’s about the gift of time and ease,” she says. “And it’s heartwarming for our team to be part of gatherings again; to see our food as the center of attention.”

Be a guest in your own home

For something completely different, why not hire a private chef for your special at-home holiday party? Edmonton’s Levi Biddlecombe, a Gold Medal Plates NAIT-trained chef and co-owner of the city’s Backstairs Burger, is being hired for private chef events more often than ever.

“We are doing up to three private dinners a month, just by word-of-mouth and sometimes with an insane budget,” says Biddlecombe, who is known for his Asian fusion cuisine and signature items like Duck Tots (braised duck over tater tots). “We push the envelope, but people are also more willing to try unusual things today.”

Other than budget and allergy considerations, Biddlecombe says clients are often willing to give him free reign over what he creates for private in-home dinners (from 4-20 people). Whichever way you celebrate the holidays, enjoy being able to get together with family and friends again!

Chef Levi, co-owner of Backstairs Burger

Lucy is a long-time freelance writer, with a special interest in food, entertainment and travel. She is also the editor of Alberta Prime Times, a monthly lifestyle news magazine for the active 50-plus Albertan.

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