Just one problem: The only thing in the kitchen that got any rest is the turkey.
Can there be a holiday at home without getting up at 4 a.m. to put the turkey in the oven, without being too busy to visit with guests and without ending the day gravy-stained, sweaty and elbows-deep in a mountain of dishes?
Yes, according to a few regional experts. I asked four chefs in restaurants recognized for quality food and service for their advice on holiday hosting without the hassle. They also each threw in a quick-and-easy recipe to make ahead or when unexpected guests arrive to make things even more hassle free … and tasty.
Make It Ahead
“The key is to make it as pre-made or pre-assembled as you possibly can,” advises Tom Wahlstrom of Elizabeth’s Chophouse in Marquette.
Tom and his wife, Elizabeth, opened the Chophouse in 2007. Both have years of experience in the restaurant business, and Tom’s father also owned a restaurant beginning in the 1940s. When we asked a Marquette resident where people go for a “fancy” meal in the city, his answer was swift and certain: Elizabeth’s Chophouse.
Tom says that holiday cooks can reduce their in-the-kitchen time by choosing a cooking method that doesn’t need much monitoring. “Braising is an excellent technique that you don’t have to be a chef to master. For instance, veal or lamb Osso Bucco goes into the oven well before everyone arrives and can easily hold while you enjoy your guests.”
In braising, the main ingredient (meat, vegetable or both) is browned in fat, or seared, and then simmered in liquid on low heat in a covered pot. The great thing is that after the searing, the remaining cooking time doesn’t require much attention.
Cooking with the best fresh ingredients is Tom’s passion. “The key to any delicious dish is starting with quality ingredients, and in this case the best lamb or veal you can find and braising it slowly at a low temperature. Start with the right ingredients, don’t hurry and you can’t go wrong.”
As a recommendation for a party hit, Tom has found an absolute winner with one of their appetizers.
“The response we get at parties to our Marinated Tuna is just crazy. Normally we do a tray of assorted appetizers, but it quickly became clear that we needed to do trays of just the marinated tuna tostadas, with guacamole and crème fraiche. Also the nice thing with this appetizer is that you can use elements of it all by themselves, like the guacamole, or in different combinations.”
Keep It Simple
“When it comes to holiday entertaining I feel that simple food is the way to go,” says Matt Wilkins, chef at Gargoyles Grille & Ale in Thunder Bay. “The focus should be on spending quality time with your friends and family, which can be rather hard to do if you’re slaving away in the kitchen all night.
“A surefire way to please with minimal preparation time and without having to run all over town looking for ingredients is to prepare an antipasto platter. You can pretty much get everything you need for an impressive spread at any of your local butcher shops. I like to use an assortment of cured meats (hot capicollo, prosciutto, salami, genoa), a selection of aged cheeses – my personal favorite being locally produced Thunder Oak Extra Old Gouda (from Thunder Oak Cheese Farm outside the city) – and some slightly milder ones as well, such as brie or havarti.”
Matt suggests a nice assortment of olives and pickled goods, such as kosher pickles, hot pickled eggplant and preserved artichoke hearts. “Serve all of these with buttered and grilled slices of baguette and you’re good to go.”
Gargoyles Grille & Ale, which celebrated its 10th anniversary in 2010, is known for fine dining, creative Canadian fusion cuisine (combining traditional Canadian recipes with different ethnic ingredients and cooking styles) and live music in the evenings. Matt has worked in restaurants since he was 16 and is inspired by great locally produced goods.
In keeping it simple, Matt suggests treating drop-in guests to a selection of fresh fruit or a fine assortment of milk and dark chocolate. “Combine this with your favorite Ontario wines and craft beers and your guests will love you and you can actually have time to enjoy the party.”
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