If you are planning a party or a big event choosing the menu for your food is vitally important. And by specialising down one route might leave some guests left out. So how do you select a balanced and yet exciting menu?
Vegetarian food courses are not what they were in say the 70’s. Restaurants, bistros, and cafes have all learned the importance of serving delicious vegetarian platters. This is because customer demand has made them do so.
And if you have employed a creative outside catering team with talented chefs, then there is no reason whatsoever that a vegetarian theme cannot feature prominently in your event.
Exciting Vegetarian Dishes
The key to serving non-meat or fish dishes is to make sure that you select seasonal ingredients. Then create your menu around these. Perhaps focus on one star vegetable and let that lead your creativity.
This could even be a fruit such as a Strawberry, and let the fruit ignite your thoughts and ideas how to add it in other dishes. For instance can it be used in savoury combinations as well as desserts? Can it be served both hot or cold?
Some ideas for Strawberry based savoury dishes are:
- Strawberry Basil & Balsamic Pizza
- Strawberry Ricotta Bites
- Spicy Strawberry Gazpacho Soup
- Baked Avocados with Strawberry Salsa
- Blue Cheese Strawberry Avocado Toast
All these recipes would grace any dinner party or formal event, certainly guests would flock to eat them.
Make Your Guests Forget About the Meat
The real trick that many professional catering companies use when asked to provide a mainly vegetarian menu is to create their meals, so nobody misses the meat or fish.
They do this by cleverly using herbs and spices so that their food is delicious. Also, another handy tip is to use flavour and ingredient combinations that are surprising and unusual.
Many dinner guests are too familiar and bored with the typical buffet fayre that is regularly served at events. With slices of unattractive sliced meats drying out under hot lights. If you present colourful and attractive vegetarian food as an alternative, then the bet is there would be a long line of hungry patrons waiting to sample it.
The golden rule is to stay away from the old dishes that everybody associates with vegetarian food. The stigma of Nut roasts and such like, set vegetarian food back decades as a viable alternative to meat.
Be bold and give your chefs a free hand to create brand new combinations that will excite both the eye and palette. Remember, many people first taste with their eyes and many vegetables and fruits are so colourful they are perfect for presentation.