Club chefs and caterers know holiday menu planning for parties, events and special dinners inside out. Lucky us, we know a few of the best, and chatted them up for the inside scoop. What are those menu must-haves, and what are guests clamoring for? How do you keep it fresh and interesting? Read on to find out.
What are guests looking for around the holidays? What do you get requests for, and what are those “must-haves” on the menu?
“I find that the holidays are a time when guests are looking for the classics and nostalgic dishes. So steak au poivre, Diane sauce, wellingtons — either off of a carving station or individual. Right from a holiday postcard.” -Chef Nelson Millán, Vaquero Club, Texas
“I’d totally agree with that; our challenge as chefs is to give them what they’re familiar with and want, but serve it up in a way that’s fresh and interesting. Lamb is really helpful to take a familiar dish and make it special.” – Chef “JP” Patterson, McConnell Golf
“For me it’s Aussie lamb chops all day! They’re a great party food, impressive and with an air of luxury about them. I’ve done parties where the guests were coming back to the kitchen to see if there were any more!” – Chef Renee Scharoff, Blonde on the Run Catering
What are some of the ways you give those classics an upgrade?
“As chefs we’re all tired of beef tenderloin – everyone wants it, it’s an easy sell, but not the most sexy or interesting. We found a winner serving it as a passed app crostini; a little S&P and herbs de provence, a good sear, and top it with a whipped goat cheese-fresh thyme-sundried tomato and caper topping. It’s gorgeous!” - Renee
“Yes, SO much tenderloin, in any shape or form. Like chef said lamb is a great way to offer something different, but still holiday-appropriate. Right now we’re crushing it with a “surf and turf” of lamb chops and scallops. We do a citrus hot honey sauce with it that we make in house with chiles de arbol and fresh oranges. It’s fantastic!” – Nelson
“We have a hit with our lamb chops sticky Asian-style. It’s a soy, ginger, garlic, OJ marinade, then sous vide and seared on the grill to finish and get crispy. Always the #1 hit of the night!” – JP
Any other advice for chefs working on holiday menus?
“We also do take-and-bake style meals for members during the fall and winter, and our lamb meatloaf is a strong seller. Again the lamb gives it that upgrade, even though meatloaf is a super basic comfort food. Same thing with pastas – lamb sugo or Bolognese with pappardelle…it’s exactly what folks want.” -JP
“Doing the classics right and with a little upgrade in creativity only works when you’re using a quality product. In my 35 years in the business, I’ve never gotten so many calls to the table to compliment the quality of our Australian beef. They ask me – why do you bring it all the way from Australia, and I tell them it’s the same reason you have wine from Bordeaux! You can’t replicate the terroir or the way it was made.” – Nelson
“Especially with the lamb, we always label it Australian and prep the FOH staff to explain why. When people hear it’s pasture-raised, world-famous lamb from Australia, it only adds to the appeal.” – Renee
Great stuff! For more menu inspo, check out this article. And for more consumer insights for the holidays from Menu Matters, give this a squizz.