THE ART OF THE HOLIDAY TABLE
MAKE THE FOOD PART OF THE EXPERIENCE
Some of my favourite events are the ones where food isn’t simply something placed in front of you. It becomes part of the experience. At Prairie Kitchen Catering, we’ve had plenty of fun using humour, storytelling and the occa- sional questionable food pun to create dinners that give guests something to talk about. And I’ve seen firsthand how food can break the ice. That doesn’t mean your Christmas dinner needs a theme, matching costumes and a 12- page backstory for the mashed potatoes. Sometimes it’s much simpler. Put a beautiful grazing board in the middle of the room and watch everyone naturally gather around it. Serve dinner family-style and let dishes travel around the table. Set up dessert so guests can build their own plates. Bring out something made with a local Manitoba ingredient and tell people where it came from. Food gives people an excuse to gather. That’s when something wonderful happens and people start talking, laughing, the room starts buzzing and the holiday spirit is in the air.
EMBRACE A LITTLE 'HOUSEPITALITY' Here’s a word we’ve been using more and more at Prairie Kitchen: Housepitality. Restaurant-quality food and hospitality, brought into the place where people are often most comfortable — home. There’s something incredibly special about celebrating at home. Kids can be kids. People feel relaxed. Nobody is watching the clock waiting for the next reser- vation. Guests can grab another drink, settle into the couch and stay a little longer.
Put a beautiful grazing board in the middle of the room and watch everyone naturally gather around it.
12 | FALL 2026 | SAVOUR MANITOBA
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