Brie En-Croute and Strawberry Bite in The Lazy Gourmet.
Fifty years on birthdays? Now it's a serious holiday experience.
In 1978, when customers left the store at Sustain Mendelson's gourmet store, they would bring Kitsilano dishes to meet their food and spend themselves on their own. For this reason: Lazy Gourmet.
Since things have changed.
When the hosts looked at how to prepare a pair of cooked-to-order restaurants, now they're happily responsible for everything and everything.
In other words, forget the previous generation trend. This year, The Lazy Gourmet Event Director, Shannon Boudreau: "People are very busy, DNY does nothing." When preparing food, you can create a restaurant to rent dishes, decorate your kitchen, serve and drink food and clean it up the next day. "Otherwise, it's so much work and you do not spend any time with your guests," says Boudreau. "And when you're done, you've run out and your house is messy."
Here are some other trends that are being watched.
Last year, we talked about side dishes. "This year, birds are great and great birds," says Boudreau.
"We're seeing a lot of planter requests, all the pretty menus have a great plant-based choice for each guest."
Try it out
"Alcohol-free alcohol movement is really compact. You can make interesting cocktails, but they do not have any alcohol."
"You can make it bigger," says Boudreau. Think: Mini-Yorkshire stuffed beef stuffed with roasted beef, mashed potatoes, sauce and horseradish; or a "turkey meal dinner" crostini crustline with turkey, egg and cranberry sauce.
On top of each other, the dishes have been large-sized, like slices, slices, pickles, roasted vegetables, eggs and loaves loaded with six and 10-foot long tables.
Play with your food
It is still interactive food and drink. Today's trend is the crème brûlée bar, where you can sample drinks and sugar, and the chef will request it.
"We would like to invite you to suggest that you are planning a party," says Boudreau. "Everything that happens between the memorable one". For example, it offers a welcome cocktail and a recipe with a drink recipe at the end of the night.
And, gradually, you will always find a drink to prepare something special, just like Mendelson did four decades ago. "We continue to make calls to people who go to potluck and order a dish". Boudreau says. "Adorable it is."
Brie En-Croute & Strawberry Bite
The Lazy Gourmet Executive Chef Jenny Hui's recipe. It makes 12 cannon
- 1 oz (25 g) pistachio fillets 2 medium strawberries
- 1 Balsamic reduction in Tbsp (15 ml)
- 1 pkg permanent leaf, minced
- 1 large egg
- 24 chocolate chips dark
- 3 oz (100 g) Brie, cut into 12 cubes, per 1½ inch (1 cm)
Preheat the oven to 375 ° F (190 ° C).
Put baking pistachios and baking in the oven for 5 to 7 minutes, occasionally mixing, until fragrant. Allow to cool, then shake it and set aside.
Meanwhile, strawberries peeled and then half-stretched. Cut each half into 3 wedges. Put it in a bowl, reduce it with balsamic, and stop it.
Prepare baking: Spray cooking spray with a mini-muffin tin. After joining the giant pasta sprig ¼ inch thick, use a fork baking sheet. Egg wash egg 2 tbsp (30 ml) with water. Fill the cake with the egg cleaning sheet and then using a rounded cutter cutter, cut into cake circles and muffin cans.
Baked for 5 to 7 minutes; If the cake whispers, gently roll the muffin cans into the cake. Replace it in the oven for 7 to 10 minutes or until golden.
Put the chocolate chips in the oven for 2 cakes and then melt. Put a piece of brie on each cake. Re-put it in the oven for 3 to 4 minutes, enough to melt brie.
Remove from the oven. Fold each cake with a strawberry wedge and crushed pistachio.