The end of summer is nearing. Labour Day marks the beginning of shorter days and cooler nights - it’s the last hoorah before we brace ourselves for winter. Whether feeding a crowd or the family, entertaining groups should be fun and easy so that you can enjoy it, too.
5 Tips for Feeding a Crowd:
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Go with big hunks of meat and marinate it ahead of time. Try a boneless leg of lamb: you can pre-order it ahead of time and marinate it for 3 days before throwing putting it on the grill. It’s a crowd-pleaser that can feed a large, hungry group of friends or family.
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Think like a caterer and bulk up. I like to make everything ahead of time so that it’s easier the day of. At a recent get together, a green tomato and potato gratin – using seasonal tomatoes of course – was the star of the show. I opted for a dairy-free version and used chicken stock instead of cream.
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Get everyone involved. Who is your barbecuer? Who makes the best dessert? Delegate more, worry less.
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Put everything on the grill. This year, I’m putting everything on the BBQ. Grilled romaine with radishes, grilled endive lettuces, charred broccoli, grilled jalapenos stuffed with feta - grill it all.
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Keep the heat and sweet in the pantry. Vinaigrette essentials are key to cooking for a crowd - for salads, marinades, snacks and apps. Maple and fresh jalapenos or dried chili flakes are my go-to - I put this in everything.
Entertaining the masses isn’t always easy. More often than not, we find ourselves over-delivering, much of the food going to waste and getting tossed in the trash. Use the grill and cook as you go. Leftover meats can be re-purposed for dinner the next day; if you’re stuck with leftovers, freeze them. Diminish food waste and get creative: take leftovers and re-invent them with a new dish. Here’s to cooking smarter.
