These are the hottest foods and beverages to serve at your gatherings this New Year according to Chef Garrett, catering expert who specializes in personal chef services in Los Angeles.
Los Angeles, CA – January 12, 2010 – Chef Garrett Hamilton wants to make sure every party host has the chance to dazzle his or her guests this New Year, even if they don’t hire a private chef. Los Angeles area residents have turned to him for countless parties, both large and intimate. This seasoned private chef service has a few suggestions to make any party special.
These are some of the biggest party trends for 2011 to make sure your soirees sparkle:
Cocktails with Fresh Fruit: With the current increased demand for seasonal produce, cocktails with fresh fruit are hotter than ever. Try pear vodka and champagne garnished with fresh pear slices.
Local Meat and Fish: Whether you’re serving beef, chicken or fish, your guests will look at it their meal in a whole new light know when they knot main dish was sourced locally. Sustainable meat and seafood are among the biggest trends that are hopefully here to stay.
Overindulgent Sides: Some of the most popular side dishes of the moment are also some of the most decadent comfort foods. Dishes like Brussels sprouts topped with brie and garlic butter or baked macaroni and cheese with gruyere and bacon are hot sides that guests will eat right up.
Fruit Pies and Mini Desserts: People love seasonal fruits and vegetables right now, and they also still love mini foods. Although cupcakes are still hot, fruit pies are also emerging as a hot dessert item, especially if you can make a miniature version and combine both trends!
Chef Garrett is an experienced and diverse caterer in Los Angeles. The LA area residents can learn more and inquire about his services at www.homepersonalchef.com.
About Chef Garrett:
The chef’s passion for cooking came at an early age of 10, watching his brother (Chip Ulbrich – Atlanta’s Finest Dining), while he was attending an apprenticeship for Rockefeller Resort hotels. Soon he realized he was learning as well, and his passion for the culinary arts had begun. Chef Garrett’s entire culinary training came from his 15 years experience on the job. He has worked with some of the most talented chef/owners and plenty of unheard of chefs and cooks as well, so he knows how to treat clients and staff. He has a natural ability to infuse unique flavors into everything from the most ordinary of dishes to the most complex. Some of the chef’s more notable positions include Executive Chef at Bentley’s Restaurant in Woodstock, VT, and Sous Chef at Quaterdeck Restaurant and Contrast @ the Commons in Cape Cod, MA. He has also opened three restaurants from initial staging.
