Chefs’ Tips and Tricks

CHEF’S TIPS & TRICKS From Small Gatherings to… Smaller Gatherings

Alberta’s Expert Caterers Know How to Feed a Crowd

BY TOM FIRTH I PHOTOS BY DONG KIM W e all had such high hopes for 2020– I know I had been eager for these far-off future days since I was a small boy, looking forward to flying cars and vacationing in earth’s orbit. Instead, we got a bit of a dumpster fire, with months of lockdowns and social isolation, and with a gradual easing of restrictions. Though many weddings and other large gatherings are on hold, sometimes the show must go on, and while we remain responsible, we might be hosting or organizing a little get-together. Who knows better than a caterer how to feed a hungry crowd (or even a big family) when time is tight and there’s a schedule to be followed? Any good get-together needs a little food and drink to go around, and for timely insight into patio and wedding season, we asked some of Alberta’s best-known and regarded caterers for their tips and tricks for canapés and hors d’oeuvres, for parties large and small.

Martin Ternowetsky, head chef at Bridges Catering in Edmonton’s NW, suggests, “making sure anything you do ahead is wrapped well. Most meats and sauces can be cooked the day before, but fragile items like fruits and veggies should be done the day of (the event).”

With over 20 years of experience in the business, and catering anything from a business breakfast to an outdoor wedding, Chef’s advice is to try to plan ahead, so if you are going to be busy on the day you entertain, then choose items that can be made ahead and that you just need to heat up to serve.

Finally, Chef Ternowetsky recommends, “Choose something you will enjoy eating and making. It’s easy to be intimidated, but start simple and don’t be afraid to make mistakes, they can produce tasty surprises.”

Try Chef Ternowetsky’s Creoleinspired shrimp with avocado and cucumber on any warm day.

Blackened Shrimp Bites Makes 24

2 large ripe avocados 1 tsp (5 mL) lime juice 1 Tbs small diced green onion 24 peeled and deveined prawns (24 – 30 size) thawed or fresh 2 Tbs paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp salt ½ tsp cayenne pepper 1 pinch black pepper 2 Tbs (30 mL) olive oil 1 small bunch cilantro 1 English cucumber To taste salt and pepper

1. Cut avocados in half, remove the seeds and scoop the flesh into a small bowl. Add lime juice, a pinch of salt and pepper and mash with a fork. Mix in the onion then wrap and store in the fridge until needed. 2. Take your thawed prawns, pat dry with a clean towel and remove the tails. Mix all your dry seasonings and toss prawns in spices to coat well. Heat a non-stick pan until very hot and add olive oil. Add your prawns in evenly, don’t overload your pan, you can always cook two batches. 3. Cook your prawns for 2 or 3 minutes on each side or until pink and firm. Remove from pan and cool. Wash and slice cucumber into 1 cm thick pieces. 4. Spread a bit of guacamole onto each cucumber slice and top with a cooled prawn. Add a leaf of cilantro to the top for a nice fresh touch. Garnish your platters with herbs, citrus or whatever colourful foods you enjoy.

C

Fish Croquettes with Lemon and Herb Aioli Serves 6 to 8

2 Tbs butter 1 medium onion, diced 285 g white fish fillet (sole, basa, tilapia) ¼ cup (60 mL) cream 285 g potatoes, boiled and mashed (you can also use leftover mashed potatoes) 2 Tbs (30 mL) grainy mustard 2 Tbs fresh dill 1 Tbs (15 mL) lemon juice 1 cup flour (can substitute rice flour) 2 eggs, beaten with a fork 1 cup breadcrumbs for dredging (can substitute gluten-free) 2-3 cups (500-750 mL) canola oil for shallow frying To taste salt and pepper

Herb & Lemon Aioli 2-3 cloves garlic 1 Tbs (15 mL) lemon juice 1 cup (250 mL) mayonnaise 3 Tbs fresh parsley, minced 2 Tbs fresh dill, minced 2 Tbs chive, minced 1 Tsp (5 mL) lemon zest

1. Pre-heat oven 350º F. 2. In a frying pan, melt butter and add onions. Cook 15-20 minutes until golden brown. 3. Place fish and cream in a baking dish and bake in oven for 5 minutes. Remove and cool, then shred into small pieces. 4. In a large bowl, place the fish, cream, potatoes, eggs, mustard, dill, lemon juice, salt and pepper. Mix and taste for seasoning. Using an ice cream scoop, scoop the mixture and shape into croquettes. Freeze. 5. For aioli, mix all the ingredients together. 6. Place the flour, egg and breadcrumbs into separate bowls. Once croquettes are frozen, dip them into the flour, then egg, then breadcrumbs. Freeze again so they are firm before cooking. Once ready, heat oil on medium to 365º F. Add croquettes and fry for a minute or two on each side. Drain on paper towels. 7. Serve warm with the aioli on the side. Calgary’s Chef Judy Wood of Meez Cuisine is a busy woman. In addition to being Chef and owner of Meez, she’s Judy Wood Cuisine and runs Lougheed House Restaurant. Meez are well known for their storefront pick-up and takehome dishes, but they also do full event catering and simple drop-offs for events big and small.

Chef Wood encourages families to sit down, talk and laugh and eat together. Busy schedules can get in the way; many people don’t have time to cook a family meal, let alone sit down and eat it together, so she hopes her concept helps with that and healthier choices, instead of processed food.

For tips, Chef Wood points out a classic. “My motto is simple - always the best. Go for recipes with the fewest ingredients, but choose the best ingredients you can get in season.” But at the same time, for those looking for a little extra inspiration, “If there is something you make at home - try to think how you could do it as an hors d’oeuvre.”

Acknowledging the difficulty of managing restrictions, Wood says, “It is a bit difficult with so many dietary preferences out there. I do try to appease all needs by ensuring I have vegetarian or even vegan-friendly dips with veggies, gluten-free crackers for cheese boards, and olives, nuts or tempura beans for an appetizer with some crunch.”

For a yummy, make-ahead treat that works as an appetizer or with a salad and roasted potatoes as a main, try Chef Wood’s fish croquettes!

Devour Catering view themselves as more of a celebration company rather than just caterers serving delicious food. According to J’Val Shuster, the proprietor of Devour, “We love the opportunity to be part of once in a lifetime events where people connect and deepen relationships.”

As for a tip Shuster says, “Choose items that make YOU happy and excited to serve – this energy will translate into the dish (and you will have fun making them too so it’s a win-win). Choose items that have a memory or even some nostalgia attached to them. Put your own spin or personality, or family tradition into it where you can.”

In terms of further managing time on the big day, or balancing dietary restrictions, Shuster shares that items that guests can interact with are also fun, and a good way to manage any allergies or insensitivities since guests can make their own. Ideas might be a savoury fondue or a lovely platter where guests can assemble their own plate or sandwich. Grazing boards and platters are all the rage right now and work well in this situation too.

Shuster also points out the three “rules” of canapes, “Simple to prepare, beautiful to look at, and delicious to eat.” Words to live by indeed.

For a fresh take on a versatile salad (gluten-free, but also easy to modify for dairy-free or vegan guests) try Devour’s recipe below.

Beet and Apple Salad on Endive Spear Makes approximately 24 spears

2 small beets or 1 large beet 1 Tbs (15 mL) extra virgin olive oil 1 Granny Smith apple, cut brunoise 3 sprigs fresh thyme 2 Tbs yellow pepper, cut brunoise ¼ tsp sugar 1½ tsp lemon juice Zest of 1 lemon

2 Tbs crumbled goat cheese for garnish, skip for vegan guests Optional: diced chicken or cocktail shrimp 3 heads Belgian endive, separated into individual leaves and root end trimmed To taste salt and pepper

1. Preheat oven to 375º F. 2. On a baking sheet, drizzle beets with olive oil then cover with foil and roast until tender, about 1½ hours. Check the beets with a paring knife by poking through the centre then removing knife - this should feel easy, and skin should rub off with ease. Let cool, then peel by rubbing them with kitchen cloth (remember that your cloth will turn red with red beets) and cut them into brunoise (5 mm diced). 3. In a bowl, add all the ingredients and with a spatula, fold a couple of times. Depending on the size of the beets and apple, you may add more salt and pepper to taste. 4.Place about 1 Tbs of the salad on the root end of the Belgium endive and sprinkle with crumbled goat cheese as garnish.

This recipe is easily modified and can be dressed up or dressed down. Substitute white truffle oil for the lemon juice, and use honey instead of white sugar for an “upscale” version. Also when in season, persimmons, nectarines and fresh peaches can be used instead of apples.

A Cappella Catering has been operating in Edmonton since 1991, growing from a humble beginning to having over 100 staff with 19 vans and a legacy of fresh, scratchmade food.

According to Executive Chef and partner Mich de Laive, “Know your crowd and understand your event.” He adds, “For baby showers - have dainty, lighter fare like tea sandwiches, fresh vegetables and petit fours. For a sporting event - heartier items like pulled pork and Sloppy Joe sliders are great with savoury, salty bites that keep the cold brews flowing throughout the game.”

Chef also recommends adjusting quantities based on the event time with guests being hungrier between 11:00 am and 2:00 pm, but also between 5:30 and 7:30 pm, suggesting smaller plates can help control portions.

Asked about any guilty pleasures or go-to nibbles, “I really like simple things that just get the taste buds going. Apple and brie crostini - topped with strawberry habanero jelly is so easy - but people really love it,” he says.

Speaking of getting the taste buds

going, try making de Laive’s Beet Pickled Devilled Eggs for your next get together.

Beet Pickled Devilled Eggs Serves 10

5 boiled eggs 4 cups (1 L) beet juice 1 garlic clove 4 Tbs (60 mL) mayonnaise Fresh chives (chopped finely or in 2-3 cm sections) To taste salt and pepper 1 sandwich bag or piping bag with star tip

1. Preheat oven to 350º F. 2. Peel boiled eggs and soak in beet juice for an hour. Dry on a paper towel. Cut boiled eggs in half lengthwise. Remove the yolks and reserve in a separate bowl. Tip: submerge boiled eggs in iced water for easy peeling. 3. Coat the garlic clove in oil and bake for 15 minutes. Cool and mash with a fork. 4. In a bowl, blend the egg yolks, roasted garlic, mayonnaise, salt and pepper until a smooth consistency is reached. The mixture should be stiff enough to stand in peaks off of a spoon. 5. Season egg white halves (which are now pink) with a pinch of salt and pepper and pipe the egg yolk mixture into them. Tip: If you don’t have a piping bag, transfer mixture to a Ziploc bag and cut a small piece off a corner to create a makeshift piping bag. 6. Garnish each half with a small strip of fresh chive or a sprinkle of finely chopped chives.