This Holiday, Dare to Eat Different

Eastside Business: November 2006

By Chef Matt Jones

The holidays are upon us, and as every caterer and restauranteur knows, that means one thing: Food, and lots of it. And while that food will be delicious, it will also be The Same. The same as last year's holiday buffet. The same as last week's Christmas party. The same turkey roasts, mashed potatoes, gravy, pumpkin pie, fruitcake, candy canes....So I, as a caterer and passionate foodie, am sounding a rallying call to all brave, hungry souls who are planning a festive holiday feast for friends or co-workers:

This holiday, dare to eat different.

Dare to use the compulsory meal gatherings of the holidays as a reason to share exciting, unique flavors with your family and friends. After all, most people eat the same food year-round- much of it bland, corporate, nutritionally devoid, and let's face it, not very tasty. So why not use the excuse of a big office party budget or mandatory family dinner to show that food can be sensational, memorable, delicious, and worthy of the people who consume it?

Right now, I can hear you thinking: sure, and I bet it's expensive. Wrong! Do you know what the more pricey catering items are? Prime rib, salmon steaks, carving roasts...the items you're probably thinking of serving at your holiday party. For the same budget, or even less, you can serve some of the world's tastiest food- and your party goes from Ho-Hum Holiday to The Most Unique Party This Season.

For example, if you want an unforgettable crowd-pleaser for your holiday party this year, this chef recommends an enormous pan of Spanish paella. This delicious dish can include chicken, sausage, shrimp, shellfish, and vegetables, all served family-style in a tomato-saffron-spiced bed of rice. For sides- how about Spanish olives, almonds, and Spanish manchego cheese with fresh bread? I guarantee even the fussiest eaters at your table will be pleased. And best of all, this dish can be made from seasonally available ingredients, for a price that won't give you a hangover (though the Spanish wines of Rioja- which no paella should be served without- might).

So how does one go about serving an exciting holiday menu? Consult an expert like, well...me. One's palate for food is like one's fashion instinct. We all have a style, but once in a while, some outside advice can bring a much-needed refresher, and introduce some exciting new ideas. And those new ideas don't have to be expensive, hard to find, or "weird."

As a chef, I find my culinary inspirations in the simple peasant kitchens or inexpensive bistros that I've visited around the world. And from Viennese cakes to Thai noodles to New York pizza to Brazilian empanadas, I've eaten it, studied it, cooked it, and served it. And those of us with insider "foodie" knowledge are bursting to share our new ideas with you- and trust me, none of them includes fruitcake.

Chef Matt Jones is the Owner and Executive Chef of Starry Nights Catering & Events in Kirkland. He is currently designing his 2006 Holiday menus, none of which includes fruitcake. Find out more at StarryNightsCatering.com.