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Gourmet Caterer
A gourmet is a person with a discriminating palate and who is
knowledgeable in fine food and drink. The word is a corruption of the
French word groumet, a valet in charge of the wines. It is often used
as an adjective for meals of especially high quality, whose makers or
preparers have used especial effort or art in presentation or cooking
the meal, or for facilities equipped for preparing such meals, such as
a restaurant.
Foodie is a conversational synonym for gourmet that is frequently used in the media.
It should not be confused with gourmand, a person who eats and drinks in large quantities, even to excess.
Party Food...by the book!
Hollywood has its rituals. When production on a TV series or feature
film ends, companies hold a huge party to celebrate the completion of
dreadful 14-hour work days and to thank the crew, cast and studio
executives. If it's a TV show, the network brass are de rigueur guests,
too.
Party
These "wrap parties" (as in "That's a wrap!" - the sweetest words to a
crew member's ears) are only as extravagant as their budgets allow. But
the sign of a great caterer is how much bang they can give for the
buck. A low-budget film doesn't have to serve extravagant caviar blinis
- I've seen cast and crew exuberantly celebrating with a simple
down-home affair of hot-off-the-grill Texas BBQ ribs, gourmet sausages,
and jalapeno corn muffins, icy brews, and tables bedecked with denim
covers and red bandannas for napkins.
Selecting the caterer and the meal was always my favorite task when I
worked in Hollywood. The event may have been funded with the studio's
money, but the party itself was *mine*! At least, that's how I
approached it. From selecting the caterer to devising the meal and
entertainment, I delighted in every detail. I like to think my own
great flare was the reason I was assigned the position of Head Party
Planner, but more likely it was because no one else found the planning
as fun as I did. Many folks adore attending parties, but not everyone
relishes putting the event together.
You have to love every detail to be a great caterer. Organizing and
creativity have gotta be in the blood, or the DNA. Once upon a time,
long, long ago, I was a caterer. My clients loved my work, but I guess
it wasn't my true calling, or I'd still be doing it today.
Lorna Wing, though, was born with the coveted caterer's DNA. Shall I
drop a few names of her clients...? Tom Cruise, Giorgio Armani, Estee
Lauder, Chanel...and even the royals.
Party
Dubbed the "Queen of Canapes," Lorna bears the magic gifts that
distinguish great party-planners from mere food providers: she embodies
creativity and composure. The host's job is to panic. The caterer's job
is to remain calm and to exude an intoxicating air of tranquillity, no
matter what unforeseen obstacle may suddenly strike.
Lorna shares her caterer's creativity - and her practical tips and
guidelines - in Party Food: The Essential Guide to Menus, Drinks, and
Planning. Vibrantly rich, colorful photos reflect the message of the
book - that fun, festive and fresh foods don't just make a meal - they
make a meal into a party. And Lorna shows anyone with a desire to be
the belle of the ball just how to do it.
From a former caterer's viewpoint (not that I would ever put myself in
Lorna's league!), I found these tips and recipes in Party Food to be
"just what the caterer ordered" - and you'll find lots more in the
book, a worthwhile addition to any harried host's cookbook collection.
Finger-foods:
Allow 4 to 6 canapes for each hour that the party will last. For a
finger buffet, allow 8 to 12 substantial finger food items, if it is a
substitute for a meal. To serve 10 to 20 people at a summer finger-food
only party, plan on 6 cold savory dishes of 8 to 12 items each.
Budgeting:
When planning a small cocktail party or a meal at home where you are
serving wines and soft drinks, you will need to spend about equal
amounts of money on foods and drinks. (If you serve expensive
champagne, wines, or foods, that ratio will obviously alter.)
The location:
If the party is to be at home, especially for large numbers, be
inventive. Be prepared to clear out furniture. The hallway could become
a dining room. A bed room could become the bar...or, a tent may be the
answer.
Helping hands:
There may be some occasions, such as large parties or special
celebrations, where you will definitely need some professional help.
The Yellow Pages or local cooking schools are places to start looking
for staff...They should arrive about 1-1/2 to 2 hours before the party
to set up bars, chill wines, lay any tables, and finish preparing the
food.
The neighbors:
Inform neighbors if you are planning a large party where there will be
lots of activity with people parking cars, making noise, and coming and
going...Whenever I have a party, I send a note outlining what is
happening, with the expected finish time, and deliver it with a small
bunch of flowers or a bottle of wine. It always works.
Davao Food, Bars and Dining:
Food and Dining : Davao, PhilippinesDining in Davao is a delightful
experience because of the culinary expertise of its cross-cultural
population. The gourmet will have a grand time sampling the varied
gastronomic fares, from native to Chinese, Japanese, American and
European cuisines. Davao is known for its seafood, particularly the
"bariles" yellow fin (tuna) which is cooked over hot coals. "Inihaw na
panga" (Grilled tuna jaws) is a favorite dish even in Manila. Other
tuna parts like bagaybay or assorted internal organs, bihud or roe and
tails are skewered and barbecued. Other specialties are pigek, a marine
fish delicacy of Mindanao; pusit (cuttlefish), sugpo (large prawns) and
kinilaw or marinated raw fish. Of course, Davao's exotic fruits should
not be missed: the odoriferous but delicious durian which can also be
enjoyed in candy preserves; the hairy red rambutan; the mangosteen; the
green mandarin; and the perennial Davao sweet pomelo.
Filipino and International fare served at the restaurants. Try the local seafood.
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