Holiday Entertaining? Let us help!

holiday hearthThe holiday season is just around the corner, need a hand? We can cater your holiday dinners, office Christmas parties and family gatherings. Do you just need a hand prepping a few apps? We can do that! Need full service catering with servers and bartenders? We can do that too. Food for 6 or 60 (or even 600!) we can accommodate. We like to make custom menus for our clients so please contact us at catering@alexanderskitchen.ca and let us help you.

We can also do some great holiday baking for you. Let us bake some festive cookies and dainties or make some showstopper desserts like our dark chocolate, sour cherry trifle! One of my favourite things to make is a traditional Buche de Noel, complete with little meringue mushrooms. Just let us know what you need!

Here are a couple sample menus for you:

Pass Around Appetizers
$9/person

roasted squash, sesame, shiitake mushroom

brie with fig and pistachio

brie, fig and pistachio crostini

baby bocconcini, cherry tomato and basil skewers

 

Main Course, Buffet Style
$34/person

roast pork loin stuffed with apricots, sundried cranberries and apples with a dijon mustard glaze

baked salmon with sundried tomatoes, italian parsley and olive oil

oven roasted potatoes with rosemary and garlic

wild rice with mushrooms and parmesan

roasted beets and carrots with sunflower seeds and scallions

brussel sprouts with bacon and cream

field greens with currants, feta and walnuts in a balsamic vinaigrette

romaine lettuce with artichoke, red onion and avocado in lime, cilantro dressing

Dessert

assorted dainties and cookies

Menu #2

Pass Around Apps
$11/person

berber spiced shrimp with mint and lemongrilled shrimp

savoury profiteroles with chicken liver mousse and cornichon

roast garlic and white bean tapenade with eggplant relish

Main Course, Buffet Style
$40/person

Brown sugar and smoked paprika crusted beef tenderloin with chimichurri

Chicken fricasee with leeks and mushrooms

sweet and savoury potato dauphinoise

saffron pilaf with sundried cranberries, raisins and toasted pine nuts

green beans with pancetta and parmesan

roasted cauliflower with coriander, orange and chilies

roasted root vegetables with sage and brown butter

Butter lettuce with fennel and grapefruit in a mint and ginger dressing

arugula salad with roasted pear, blue cheese and walnuts in a red wine vinaigrette

Dessert

banana, chocolate chip bread pudding with warm caramel sauce

 

Author: Chef Alex

Have Knives, will travel.

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