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Van­cou­ver chef shares tips for great bash

Cape Breton Post - - FOOD FOCUS - BY JUDY CREIGHTON

us­ing an Olympic theme for the items on the menu.

“Go with Greek to re­flect the ori­gin of the Olympics or West Coast flavours to re­flect this year’s host city.”

The lat­ter could be ap­pe­tiz­ers us­ing smoked sal­mon, shrimp and oys­ters as a start.

“Cut down on your prepa­ra­tion time in the kitchen by or­ga­niz­ing a potluck meal,” she sug­gests. “As­sign each guest or cou­ple with a par­tic­i­pat­ing coun­try and ask them to bring an ap­pe­tizer item from that re­gion.”

Stowe also sug­gests get­ting guests ac­tively in­volved with the events by stim­u­lat­ing a friendly com­pe­ti­tion in the na­ture of an am­a­teur bet­ting pool.

“Pre­pare score cards with the ath­letes of coun­tries par­tic­i­pat­ing in the events and have guests vote on the win­ners or scores,” she says, adding that hosts should keep spare change and small bills handy to fa­cil­i­tate the ac­tiv­ity.

To al­le­vi­ate the pres­sures of find­ing guests hav­ing to find a babysit­ter, set up a kid-friendly party room in the rec room or base­ment.

“Have an older sib­ling or des­ig­nated helper in charge of or­ga­niz­ing the ac­tiv­i­ties and serv­ing food so that the adults can en­joy the party without con­stant in­ter­rup­tions,” she says.

“For easy and fun food, fea­ture an around-the-world theme and de­note each item with a small flag iden­ti­fy­ing the coun­try of ori­gin. Try pizza from Italy, per­o­gies from Poland or sushi from Ja­pan.”

She sug­gests serv­ing the youngsters white and red cran­berry juice (Cana­dian flag colours).

Stowe has cre­ated a sig­na­ture cock­tail to keep guests “ hy­drated and re­freshed” dur­ing the Olympic marathon.

The Cana­dian Press

Van­cou­ver event spe­cial­ist Les­ley Stowe, a spon­sor of the ski­ing team at the Van­cou­ver Win­ter Olympics, poses with her gold mar­tini cre­ation in this un­dated hand­out photo.

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