up different photo backdrops, such as a dreamy winter scene or Times Square on New Year’s Eve. This way your guests will have a memento that is way more fun and lasting than a hangover. “It’s a way of creating a real holiday experience and vibe,” Lequang remarks. “So rather than spending money on another big floral piece or decoration, (you can) spend it on something guests can do.” Feast-worthy Fare It’s not a party without food, but just how much budget- and gut-busting do you have the stomach for? Chef Jeff Stout of Orchard City Kitchen, the wildly popular Campbell eatery that specializes in New American small plates, sees a holiday trend that reflects the growing overall preference for simple, fresh and local fare. “We’re seeing an abundance of farmers markets in virtually every city, we’re seeing a return to cooking, getting away from manufactured products, and we have more slow cooking processes coming back,” says Stout. “It’s really a lifestyle change.” Expect guests to be more health conscious than in past years, and less willing to blow diets on rich holiday offerings. Consider incorporating such super foods as pumpkin, sweet potatoes, pomegranates, lentils, nuts and dark chocolate. As the holidays near, Stout says he begins adding more holiday flavors into Orchard City’s menu, “like cranberries, yams and winter squashes. And we’ll use more cardamom, cinnamon and other Christmasy spices.” According to Lequang, the push for more active events places the emphasis on entertainment and socializing rather than chowing down. “For instance, rather than the big sitdown meal, you have these action stations around the room so people can move around and try different kinds of food, paired with special cocktails,” Lequang December 2015/January 2016 67 says. Scott Cooper, executive chef at Le Papillon in San Jose, says many clients of this upscale, contemporary French restaurant that also offers catering services request this type of party. In fact, this is Cooper’s favorite kind of party to host himself. “I like a party to be mingle-y. My parties usually have lots of appetizers and hors d’oeuvres spread out to many different corners of the place to encourage people to move around and talk to other people rather than sit and park themselves,” Coo-
South Bay Accent - Dec 2015/Jan 2016
To see the actual publication please follow the link above