Ca­ter­ing in a small way with a big im­pres­sion

Ottawa Business Journal - Ottawa at Home - - CONTENTS - WRIT­TEN BY PAULA ROY PHO­TOG­RA­PHY BY MARK HOLLERON Con­tact Peri­dot 45 at shirley0808@bell.net

De­liver a mem­o­rable party ex­pe­ri­ence with a uniquely cre­ative style of ca­ter­ing, and you’re sure to be a hit with bri­dal and wed­ding shower hosts, as well as for mile­stone birthdays and an­niver­saries. Shirley Kouri devel­oped Peri­dot 45 Ca­ter­ing with cre­ativ­ity and ease for the event host in mind. She’s been dish­ing up ap­pe­tiz­ing, in­ven­tive, minia­ture party food for sev­eral years and her work never fails to im­press.

“I have al­ways had a pas­sion for food and en­ter­tain­ing – it’s what I love to do best,” en­thuses Shirley. “I came up with my mini-dish con­cept af­ter think­ing about what kinds of foods I most en­joy serv­ing and it has proven hugely pop­u­lar.”

Ca­ter­ing ex­clu­sively for small to medi­um­sized events, Shirley’s menus are based around a col­lec­tion of adorably lit­tle, high-qual­ity serv­ing dishes that are just per­fect for bite-sized treats. “A lot of typ­i­cal cock­tail party food can be hard to eat when try­ing to bal­ance a glass and make con­ver­sa­tion, so th­ese mini dishes are the per­fect thing. Best of all, they’re recyclable so the cleanup is ef­fort­less.”

An­other unique fea­ture of Shirley’s creations is that they are all served ei­ther cold or at room tem­per­a­ture, elim­i­nat­ing the need for serv­ing staff dur­ing your event. “I pre­pare the food, set it up and then leave you to en­joy it all,” she ex­plains.

While she is happy to ac­com­mo­date spe­cial re­quests, there is some­thing for ev­ery taste on her lengthy menu. From a range of soup shoot­ers to shrimp salad served on mini shell plates to quinoa salad cra­dled in tiny cups, ev­ery­thing is fresh and colour­ful. Beef kabobs are pre­sented on rose­mary skew­ers and clas­sic devilled eggs ap­pear in ori­en­tal soup spoons. Tiny cups made of ba­con are filled with let­tuce, to­ma­toes and mayo for a fancy spin on the tra­di­tional BLT and toast cups are the per­fect ve­hi­cle for caramelized onions and brie. Dessert op­tions in­clude tiny fish bowls filled with fruit salad.

“I feel so for­tu­nate that Peri­dot 45 is thriv­ing, thanks to word of mouth re­fer­rals. I think the mini-dish con­cept is really work­ing for peo­ple and they en­joy my sim­ple, de­li­cious food that em­pha­sizes home-style flavours. I love the cre­ativ­ity and am con­stantly coming up with new ideas, al­ways with a fo­cus on do­ing what­ever I can to make a so­cial event the best pos­si­ble ex­pe­ri­ence for the hosts and their guests.”

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