FATHER’S DAY FEAST
Celebrate dad with these sweet, savoury — and, yes, even vegan — eats
Coming together over food is a perfect way to mark a holiday or special celebration. And Father’s Day is no exception.
“Across so many cultures, celebrations are always accompanied by special foods. It becomes hard to have a special day without a special meal,” Colin Staus, chef and co-founder of Big Day Barbeque, says.
Sharing bites and beverages as a family can provide memories that linger long after the special day has passed.
“My Father’s Day memories consist of sharing plates of fish and chips with my father,” says Alvin Pillay, executive chef at Royal Dinette. “It’s his favourite food; he’ll tell you all about the best fish and chip spots in Vancouver and surrounding areas.”
But as diets increasingly modify — ushered in by a wave of food movements including plant-based, gluten free, and more — planning a menu that fits everyone’s tastes can seem trickier than ever.
“If possible, try to understand the crowd you’re catering for — their likes, dislikes and natural eating habits,” Pillay suggests.
“Dishes that contain a variety of flavours and textures typically have the greatest success: A proper balance of salt, fat, acid and texture.”
It’s a pretty safe bet that at least one person at your Father’s Day celebration will appreciate a veggie-fuelled main plate.
“There’s a definite rise in plant-based cuisine and menu options,” Pillay says.
“I think people’s eating habits have naturally changed towards healthier consumption. And the improved availability of local seasonal foods has been a major factor as well.”
As for the best way to sell carnivores on a plant-based dish, Pillay says it’s all about how the veggies are cooked — or even a little disguised.
“Bread it and deep fry it,” Pillay says. “Or, try barbecuing or charring hearty vegetables and dressing them with really good olive oil, lemon and chilies.”
If a plant-powered menu isn’t for your dad, opt for a sure crowd pleaser instead: barbecued meat.
“I remember camping on Father’s Day when I was younger; we grilled striploin steaks over the fire with roasted corn on the cob. It was a memorable feast!” Staus recalls.
As a professional chef, Staus knows how to perfectly cook his own steak. But, what about the rest of us?
“I think people overdo it sometimes,” Staus says. “Keep it simple. It all comes down to meat being grilled in fire, don’t overcomplicate it. A little salt before and after is all a good piece of meat needs.”
If a meaty main is your go-to this Father’s Day, consider keeping the evening’s other dishes a bit lighter.
“Whenever I serve a steak, I like to have an arugula salad with it, lightly dressed with lemon juice, olive oil, salt and pepper. The acidity will help cut the richness of the steak and give your meal a little balance,” Staus says. Plus, a salad adds a much-needed dose of greens.
From a rich, root-based dish, to savoury chicken wings — and, of course, a little something sweet — here are a few recipes to cook up this Father’s Day to enjoy alongside dad.