Food for Thought
By Caroline Gardiner
Halloween, All Hallows or All Hallows Eve
It is a celebration observed in most countries on 31st October and begins a three day observance of remembering the deceased including saints and martyrs.
Halloween these days includes trick or treating, costume parties, carving of pumpkins, bonfire parties, apple bobbing and general pranks. You will see more and more carved pumpkins on door steps these days.
Did you know that some people abstain from meat on All Hallows’ Eve.
In the food and event industry, Halloween Parties are very fashionable for both corporate and private clients and the design of the event and theming of the food is incredibly important.
We have been involved in many a Halloween party and have some themed canape ideas below which work well for drinks receptions and the names are quite fun. I would recommend a couple of hot autumn cocktails to go with this such as hot apple rum with a cinnamon twist or a bramble bourbon. Other spooky named Halloween drinks are Ghost in the Graveyard, Screwed-Up Screwdriver and a Berry Scary Martini.
Flesh and Bones
Blackened chicken lollipops with parsley and cauliflower pesto
Smoked lamb, rosemary and pine nuts meatballs, drenched in tomato blood
Crispy squid fritters in squid ink batter with pickled pea tartare Hot pumpkin cream with a drizzle of truffle oil
Mini cumberlands wrapped puff pastry with flaked almond nails and bloody mary ketchup
Smoked ham hock, pumpkin and sage savoury muffins, parsley green curd cheese frosting
Bone Yard (v)
Grissini bones with blue cheese dip
Devilled Eggs (v)
Beetroot pickled egg with bloody mary mayo yolk
Miniature stuffed squashes with sun blushed tomato and smoked cheddar risotto
Design Ideas for Halloween could be crushed black and burnt orange linen sprinkled with cobwebs and spiders, mini gourds and carved pumpkins lit with night lights to be scattered around the room and tall silver candelabras with large dripping wax candles.
Food should be circulated on riven slate and dipping bowls in polished orange bowls.
Caroline Gardiner & Alan Lucas have many years of experience in the catering and organisation of events. From the kitchens in The Dorchester, the dining rooms of Asprey’s and product launches on Strawberry Hill, Jamaica to private fields in Oxford, they both know how to cater for an equisite party for 10 guests to a huge Summer thank you party for 3000 staff. Lucas Gardiner are committed to detail, creativity & listening to their clients.
Tel: 020 8516 5156 Visit: lucasgardiner.co.uk