|
Trade Secrets for Hosting a Healthy Event
It’s January 1st, and you have resolved to maintain
a healthier lifestyle. Your snack stash in the kitchen cabinet
has been discarded, and the fruit bowl runneth over. Sugar has
been replaced with Splenda, and you have renewed your health
club membership.
You’re feeling confident…until visions of all
of the events that your organization will be hosting over the
course of the year begin to fill your head. Images of butler-passed
trays and decadent desserts flash before your eyes.
Twenty minutes and two scoops of Häagen-Dazs later,
you’re panicked at the thought of not giving donors and
supporters their money’s worth while offering healthy
dining options. What’s a charity to do?
There is light at the end of the tunnel, and a few pretty tasty
meals as well for those who are looking for a healthier approach
to food. Many caterers are incorporating more health-conscious
options into their menus.
With the holidays being a time of indulgence and sometimes over-indulgence,
the New Year is the perfect time to implement some changes. Don’t
fret...this isn’t the bland stuff of yesteryear -- this
is truly good eats. Creative caterers show us we can have our
cake and eat it too!
Speaking with local experts made me very hungry, but also confirmed
a secret that I’ve known all along – it’s all
about the presentation. Eating is such a visual experience --
if the food looks good, chances are it will be eaten. As with
any event, it’s important to incorporate elements into your
décor that will support your theme. Healthy doesn’t
have to be boring -- it can give you an opportunity to further
exercise your creative muscles!
For menu advice on planning a cocktail party at home -- one that’s
perfect for those informal Host Committee events or an intimate
gathering of perspective donors -- I spoke with Mark Kramer, Owner/Chef
of Susan Lawrence Gourmet Foods.
Mark told me that one of his cardinal rules is presentation,
presentation, presentation; he believes that as long as the food
is “delicious and beautiful,” guests will enjoy it.
He advises that healthier food options should receive equal billing
to their full-calorie brethren.
Spending time with Mark is like being a kid in a candy store
-- for a small gathering at home, he effortlessly rattles off
several menu ideas that will be healthy, and keep guests wanting
seconds.
As a main course Mark suggests grilled salmon medallions with
a thin band of prosciutto in a low fat aioli sauce with a winter
salad comprised of endives, pea shoots, mâché...and,
caramelized walnuts in truffle vinaigrette!
Can someone say yummy? And for your hors d’oeuvres, do
stay away from the puff pastry type options. Instead, how about
pan seared tuna in a nori rice roll or BBQ pulled port on a wonton
crisp.
And if you’re channeling Oprah, then you must offer Mark’s
signature Rice Paper Spring Rolls served with a Thai dipping sauce.
If you’re not in New York, ask your local caterer to create
their own version of them. Oprah had them at a private affair
and absolutely loved them! Give me a minute while I catch my breath…
Don’t think that this type of healthy eating is possible
for large-scale events. Allison Awerbuch, Chief Culinary Officer
at Abigail Kirsch, was popping with ideas for galas.
Allison – a firm believer that “healthy eating and
attending galas can be used in the same sentence” –
makes it clear that entertaining the healthy way doesn’t
have to be limiting, and can include an incredible array of unique
and exciting dishes that are delicious, colorful, flavorful, and
also have great eye appeal.
I asked Allison for 5 helpful hints to guide me in creating healthy
menu options for our clients and here’s what she shared:
- Try to incorporate seasonal ingredients into your menu; this
way you don’t need to mask the item with lots of other
ingredients.
- When planning a cocktail reception, make sure that at least
half of the hors d’oeuvres or stations are light and fresh,
and that they do not include pastry, cheese, or other rich foods.
Her suggestions:
• Incorporate vegetables/fruits that can be hollowed out
and stuffed (i.e. watermelon, grape tomatoes, snow peas, zucchini,
baby artichokes). Try watermelon towers filled with low fat
feta and radish sprouts. Skewer proteins and vegetables, and
serve with different ethnic influences to include Southwestern,
Asian, Mediterranean, and Indian by adding spice rubs, and vinegar-based
infusions.
• Use small vessels to serve food in to eliminate pastry
bases. For example, try porcelain spoons filled with miso scallops
or shot glasses filled with sips of soup (green and red gazpacho
in the summer, creamless butternut squash soup in the winter).
- For stationary buffets, present items in individual portion
sizes so no one is concerned about over-indulging. Use interesting,
individual-sized serving vessels to accomplish this such as
small-stemmed martini glasses, votive candy holders, or porcelain
Asian spoons. This enables guests to exert portion control.
- For buffets, serve “add-ins” for guests who want
to add more decadent toppings/ingredients. This even works for
sit-down-served meals by offering some items family-style. These
items may include special sauces, croutons, crispy fried garnishes,
shavings of cheese, smoked bacon, etc.
- For dessert, serve smaller portions of the more decadent
desserts…this way no one feels guilty eating the whole
thing.
Now that you have tons of food options, what cocktails will you
offer? Alcoholic beverages are loaded with calories, so what are
some alternatives? Again, we go back to our rule -- presentation,
presentation, presentation!
Create specialty bars with exciting drinks that are low in calories
and high in popularity. Those who care to indulge in the traditional
drinks can do so, but give guests options. Why not create a juice
bar where guests can grab a shot of carrot, ginger, or beet juice?
Or a spritzer bar where wine spritzers are served with a dash
of this, or a little of that, for color and interest.
Fruit and flowers can also add visual impact to cocktails. Another
great idea is to have a signature drink served throughout the
evening. These can be used to tie in the theme of the event, and
can double as ice breakers – watch and enjoy as people marvel
over the drink and begin a little party chit chat.
For signature drinks, be sure to use bold colors, odd glassware,
or drinking vessels -- anything that smokes or can be set on fire
is perfect. Even if it is a high calorie concoction -- guests
may use it as their one indulgence for the evening.
Combine these tips above and you have a recipe for a successful
event.
...And if you’re going healthy for your next event, send
me a note (vwakeman@thewakemanagency.com) and let me know what
you served!
|
|
"The Ben Appelbaum Foundation has enjoyed working closely
with the Wakeman Agency on our annual event. Vanessa and her staff
managed everything,
including consulting on the initial theme and invitation design,
menu planning, program schedule, organizing buses to get people
from midtown Manhattan out to Brooklyn, and the goodie bags and
souvenirs. We couldn't be
more pleased with the entire experience!"
Doreen Berne
Executive Director, Ben Appelbaum Foundation
|
