For most small business-people I know, Christmas and what to do about it elicits a groan of roast turkey-sized proportions. But a mate of mine in Sydney seems to have hit a sweet-spot when it comes to doing something understated, elegant yet significant at Christmas time for loyal employees and suppliers.

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Since I started Chairman of the Breadboard I’ve been truly blessed with my clientele.  They are people I genuinely enjoy working with who understand that the Breadboard team will always go the extra mile to make an event successful and special. I get a lot of repeat business and referrals and for that I am truly grateful.

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Because the backstories to the events I cater are so interesting, I decided it’s high time I shared a few of these ‘tales from the table’ with you, highlighting a featured dish that went down a treat with guests at the do in question. The first in this series is from a Scottish-themed 50^th birthday party of all things. Why the tartan trend? Well, you’ll have to read on to find out…

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I know it’s only the end of September and you’ll probably be annoyed at me for saying it but Christmas is heading our way again, at speed.

Whenever someone says, “Christmas is coming”, I always think of Ferdinand the duck from the movie Babe, who frequently yelled, “Christmas is carnage!” from the roof of the barn in the lead up to the festive season. While most of us aren’t actually being sized-up for inclusion in the Christmas dinner table spread as poor Ferdinand was, many of us are the little black ducks that get handed the task of organising the office Christmas party. Right about now you’re probably thinking the description ‘carnage’ doesn’t quite cover it!

I am here to tell you, dear friends, that with a little forward planning carnage at Christmas can definitely be avoided. Here’s a few tips from the Chairman of the Breadboard to show you how:

1. If you’re planning to book a venue of some kind to accommodate a number of people – do it now. Trust me by mid-October, all the good ones will be gone.
2. If the whole idea of trying to find a venue (and the associated costs of hiring) leaves you cold, why not consider a catered event in a private home, or in a park or picnic area outdoors? This way you’ll have more control over food choices, décor, theming and, most importantly, the cost. You’d be amazed what can be achieved with a marquee and party equipment hire these days. This approach to Christmas functions is taking off so again, it’s best to get in early and start booking public spaces and hire equipment now to avoid disappointment.
3. And as it’s such a frantic time of year for pretty much everyone, perhaps you might consider alternatives to holding lunchtime, evening or weekend events. One great idea is a Christmas breakfast! Guests love the timing of such functions because it doesn’t cut into the work day or precious weekend time during the festive season.
4. Another great idea is to organise a festive platter of assorted sweeties and seasonal fruit to be delivered to your client’s workplace for them to enjoy with their colleagues. It’s a wonderful way to say ‘thank you’ for their business throughout the year and I guarantee, your clients will be thrilled!

I’d love to help you duck the ‘carnage’ and put the ‘cheer’ back into Christmas – particularly if you’ve been tasked with the organisation of the staff function or client gifts. Call or drop me an email and we can talk it over.

Yours in good food and great events,

Kellee

 Call Kellee : 0412 577 323

 Email Kellee : kellee@thebreadboard.com.au

Connect with Kellee and Chairman of the Breadboard – LinkedIn, Facebook and Pinterest.

I watched that movie The Hundred Foot Journey again on the weekend, marvelling as I always do that food brings people together more often than it drives them apart.

I saw something else this time too – the young Indian chef’s (Hassan’s) willingness to break with tradition, not just those of his family and homeland but the almost sacred traditions of French cuisine as well.

The best example of this to my mind is the exchange between Hassan and Helen Mirren’s character, Madame Mallory, the stitched up restaurateur bent on obtaining two Michelin stars.

Madame Mallory: What is this flavour that is fighting against the chicken?
Hassan: I added some spices for flavour to the sauce, and coriander for garnish and freshness.
Madame Mallory: But why change a recipe that is 200 years old?
Hassan: Because, madam, maybe 200 years is long enough.

Long enough indeed. And with that, Madame Mallory turns away as if no other explanation is necessary.

Relive the moment here.

Yours in good food and great events.

Kellee

There’s a quote from the 1990s film Mermaids about cocktail food that never fails to makes me smile. Rachel Flax (played by Cher) is an unconventional, embarrassingly sexy single mother of two headstrong girls, living in a conservative Massachusetts town.   Her teenage daughter, Charlotte (played by Winona Ryder) describes Mrs Flax like this to one of her mother’s potential boyfriends: “…..a word on Mrs. Flax and food, the word is hors d’oeuvres. Fun Finger Foods are her main source book and that’s all the woman cooks. Anything else, she says, is too much of a commitment.”

That may not be as crazy as it sounds. I get asked all the time if cocktail food is going to be enough to satisfy hungry guests, particularly when the function is in the late afternoon or evening and alcohol is being served.  How many times have you attended a cocktail party when the trays of drinks are brought around more frequently than trays of food?

There are various subliminal signals an invited guest receives about whether or not there’ll be enough to eat – such as the timing of the event, for example.  A 5.30 to 7.00pm timeframe definitely indicates that this is technically a ‘cocktail’ function with a drink or two and a nibble on offer, as opposed to a meal.  You’d expect that guests would heed that signal and limit their alcohol intake at such a function, knowing there won’t be too much in the way of food.  But how often does that not turn out to be the case?

My view as a gourmet caterer is that if you are serving alcohol you need to vary your cocktail menu to include some substantial items in addition to the light nibbly pieces.  This can be done very easily and cost effectively with items like:

• Cocktail sandwiches
• Chicken tandoori or vegetarian skewers with bocconcini, tomato, spinach leaves and olives
• Mini quiches or tartlets
• On the sweet side almond cake and ricotta cheesecake slices are light yet filling so guests are able to balance their food and alcohol intake.

You don’t have to put on a full meal for your guests just because you’re serving alcohol – a clever selection of light items and more substantial cocktail food will do the trick. You will have done your part as a responsible event host/hostess and no one will ever suspect that you may, like Mrs Flax, feel that a full meal is too much of a commitment.

Yours in good food and great events.

Kellee

 Call Kellee : 0412 577 323

 Email Kellee : kellee@thebreadboard.com.au

   Connect with Kellee and Chairman of the Breadboard