AMSTERDAM TEA ROOM THE ART OF THE HOLIDAY TABLE
There’s something about the holidays that makes us want to feed people. Maybe it’s tradition. Maybe it’s the cold.
W hatever the reason, the holidays have a way of bringing out the host in us. We pull out the good dishes. We fill the fridge until the door won't close. We plan meals weeks in advance, make enough food for twice the number of people actual- ly coming and convince ourselves that this will finally be the year everything comes out of the oven at exactly the same time. And, if we’re being honest, we want people to leave saying “That was such a great night.” After years of cooking for weddings, cor- porate events, foundation galas, luncheons and intimate dinners, I’ve learned some- thing important: memorable food doesn’t necessarily have to be complicated food. What matters most is how it makes peo- ple feel. The best hosts aren’t always the ones serving the fanciest menu or attempting 12 courses in a kitchen designed for four. They’re the ones who make people feel welcome, and that’s hospitality. And whether you’re feeding six people or 67 people, there are a few things I’ve learned that can help make your holiday gathering memorable — while still allowing you to actually attend your own party.
START WITH THE PEOPLE, NOT THE MENU
Before deciding what you’re going to cook, think about the kind of gathering you’re trying to create. Are eight people sitting down for a long dinner around the table? Are 25 friends dropping by throughout the evening? Are there kids running around while the adults attempt to finish a conversation they started 45 minutes ago? Those celebrations all need something different. One mistake I see people make is choos- ing dishes because they sound impressive rather than because they actually make sense for the event. A dish can be absolutely delicious and still be the wrong choice. If you want people lingering, laughing and talking, shareable dishes might work better than individually plated courses requiring everyone to sit down at precisely 6:32 p.m. If guests are coming and going, choose food that can be enjoyed in stages. Your menu should support the party — not hold it hostage.
SAVOUR MANITOBA | SUMMER 2026 | 9
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