the new petro power paradigm - Diplomat Magazine

DELIGHTS|ENTERTAINING
The art of small bites
Margaret Dickenson
Over the past decade, food and
wine have become a serious part
of many people’s lifestyle. Just
take note of the number of new restaurants
popping up, the myriad TV cooking
shows and the expansion of high-end
kitchen accessory and gourmet stores.
With all these resources and sources of
inspiration, entertaining at home may be
on its way to making a welcome comeback.
And one of the most popular trends
in entertaining is serving small bites or
petite portions. They are fun, packed with
flavour and easy to eat.
While small tastes are coming on strong
as a trend, this way of entertaining has
been our family’s favourite for almost two
decades. It’s a more convenient way to entertain
than throwing a dinner party — no
table to set, no centrepiece to arrange, no
long hours of preparation and clean-up —
and it usually doesn’t mean a late night.
Such a tasting party may be a simple
drinks party for a few people or a more
ambitious event such as a cocktail reception
or garden party. What makes today’s
parties (casual or formal) different from
those of the past is that the bar has been
raised. Guests recognize and appreciate
unique and tantalizing culinary combinations,
quality ingredients and ingenious
presentations. Indeed, the beauty and
originality of some creations and their
presentations display what I might call
a sense of food fashion. In short, they’re
clever, artistic and deliciously tempting —
a delight for both the eyes and the palate.
Quality is appreciated, no doubt, but
this type of entertaining need not be expensive,
complicated or time-consuming.
The trick is to be well organized and to
think through the logistics of the event. In
order for you, as host, to be relaxed, able
to socialize and have fun, you must first
make the event doable. It’s imperative
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to do what suits you and your resources
(including time, talent, budget and space).
Over the years, I have honed my experiences
into developing an easy (yes, easy)
but guaranteed successful four-pronged
formula for hosting finger food parties. Its
elements include hors d’oeuvres, a canapé
soup, taster dessert(s) and chocolates. In
other words, it works as a progression
from savoury to sweet. There are times
when I might skip either the canapé, soup
or the taster dessert if it’s a short drinks
party but never the chocolates. However,
if all of the four elements are included,
guests joyfully depart convinced that
they have had virtually a little or even a
complete meal. By the way, I do find it interesting
to see an ever-increasing number
of caterers, hotels, embassies as well as
regular households adopting my formula.
Why? Because it works, regardless of the
resources available and the skill level of
those involved.
Remember, everything does not need
to be homemade; but try to think like an
artist when choosing and presenting your
menu. Strive for a sampling of meat, fish,
seafood, vegetarian items and sweets.
Include lots of colour and a variety of
textures (soft, firm, chewy, crisp, crunchy),
Smoked salmon with pesto on pumpernickel coins
flavours and temperatures. Knock the
drama and excitement up a notch or two
by serving your small bites on spoons (oriental
porcelain spoons are my favourite),
forks, speared with chopsticks, or in small
cocktail dishes, bowls, demi-tasse cups,
shot or martini glasses, just to mention a
few. To transport these intriguing tastes,
go beyond ordinary trays. Think boxes,
floral containers, plates raised to different
heights, long, boat-like olive trays, multitiered
plate stands, shells. All are options
worthy of consideration. Indeed exciting
presentation can give any event bonus
points in the minds of guests, so be sure to
consider it carefully.
In our home, tasting parties are a huge
hit. They are a parade of culinary treats
which delight guests with the entrance of
one irresistible morsel after another. Generally
speaking, it’s best to serve one type
at a time as each signature bite merits its
own individual attention. Guests then focus
on tasting, savouring, socializing and
getting a chance to explore an ongoing
adventure of flavours which undoubtedly
stimulates robust conversation. It is a superb
ice breaker, particularly when guests
do not know one another.
The featured smoked salmon recipe is
FALL 2011 | OCT-NOV-DEC
Larry Dickenson