54 - Sunday, December 3, 1989 - North Shore News LIFESTYLES LET THE CATERERS HANDLE THE MUSS & FUSS OF HOLIDAY ENTERTAINING NN. Shore offers 3 choices INNOVATIONS IS a new column published each Sunday in the News’ Lifestyles section. The cotumn will be chock-a-block with new ideas and new products for the citizen of the "90s. We launch today’s column with 2 cross-section of North Shore caterers who promise to make Christmas a ARS. a NEWS photos Heather Johnston INSTEAD OF the traditional turkey dinner, La Gourmandise offers an alternative for Christmas dining. These little more appetizing. FOOD TAKES on a whole new meaning at Christmas. Especially for those planning to entertain, that four-letter word can become an obsession. What to serve, how to serve it — finding innovations Evelyn Jacob the right menu can be frustrating and time-consuming. That's not to mention all the preparation of shopping, chapping and washing. One way to ward off a massive Christmas headache ts to have your soiree catered. There are various establishments op the North Shore that can save you a det oof anxiety. Because Christmas is: fast approaching the More notice you give, the better your chatees of avoiding disap. pointment. La Gourmandise, 210-1oth., West Vancouver. Phone 922-2511, This vight-sear-old West) Van- conver cCalering Ganpiany caters teas aches, dinners of cocktails, Owner Herve babrs wilh came ta your house, inspect your oven and mathe upooa creaive Chrisennss menu. Although hei ty too meet iny fequest, the sive of a kirghere wel detenning the men, “Seme peo ple say Chey want partridge buat hase au oven the sve of a mat chbav" he says. Accordine io babte, the trad tional Cheistinies dianet turkey, dressing, mashed potittoes IN out “People tisse days would rather po for something more in: teresting, And Pobre has pe strert age of ideas. We cin do uiythang ~ thdlian, Greek, Dtepeh, Sparisd or Mosaccain For coshktanl partigs dre decom tiends lots of finger blood an assortment oof bremh camupes, open daced sandwiches with eoab, prawn or smoked salnion. For dinner, baked ham with honey mustard sauce, baked fillet of salmon with Maliaise sauce, baked leg of lamb smothered in rosemary are all good choices. These meals come with fresh pastas, such as cannelloni stuffed with crab, or lasagne, and a salad. To complete the meal, chocolate decadence cake — a mouth-water- ing layered cake laden with three kinds of chocolate — is Fabre’s number one choice. For an added fee Fabre can order your alcohol, which may be more convenient than trying to do it all yourself. Another plus is he will refund all unopened bottles. A complete dinner (excluding ii- quor) runs anywhere from $20.50 to $25 per person. Estimated cost for dinner with beer and wine for 50: $2,000. Foi a party that size Fabre recommends hiring a chef and two servers. He charges $10 per server for a minimum of five hours. If that seems too steep you can pick up your dinner and serve it yourself, But that would) mean renung your cwn chinaware, ulen- sils, glasses, pots and pans and ta- blecloths, whereas [.a Gourman- dise can take care of everything in- cluding the cleanup. ‘P can also provide someone to clean the house the day after the party,” adds Fabre. {t's wise to book your party ear- ly. La Gourmatndise is already solidiv boeked for the Christnias weekend, Bversthing Done Right Catering Service, 106 Charles, orth Van- couver, 929-5451. Sales Mirnager Michele Gall prides her company on Che lengths if yoes to provide the uiluriate Chestiaas setiing. We don't juss plonk rood dower in frontot you, We come if to the home and create a whole alinesyhere the flowers and decoratiens, inchiding the mena," she says tveorvaung Done recommend a tradituogal Christinas atmosphere this sear, ecomiptete with poot-pourni, murs and fresh epi. Phey can create menus for up to Leo and for stielter well. This your Gall suggests three butfet dingers: choose fram roast turkey with orange eprmat chestnut dressing, seatood: matelot (Auoks af scatood ina lobster Drothy) und ember coast baron at Raghe otf beet, Tish bam cs henev glass chicken Por a termal set down duamer, she recountmends Cornish yagie hen FEOUpS ats” appetizing starters and fish platter are one of many meals that can be catered from the West Vancouver business. Pictured are (left to right) Gourmandise assistant Karena Turner, owner Herve Fabre and assistant Karen Baker. with Grand Marnier sauce, butter- fly boneless rosemary lamb, roast turkey with dressing or, as a non- traditiona! option, lobster tail in champagne sauce. A traditionalist at heart, Gall Suggests mince meat tarts, pecan shortbread, champagne truffles or Christmas cake for dessert. Prices average around $18 for an assortment of canapes and iable displays, to $30 for a formal sit- down dinner. Alcohol is extra. This operation charges $15 an hour for each server, for a mini- mum of four hours. Cuisine Cuisine, 105-1425 Marine Drive, West Vancouver. Phone: 926-1923, This catering company is so popular that every weekend in December is already booked. But fear not: owner Susan Benson says she can stiil do some take-out orders and there are some book- ings available for weekdays. Cuisine Cuisine can whip up an innovative menu which varies with age group, time of day and kitch- en size. All items are pre-cooked and re-heated in the home. Benson can cater for up to 200 for cocktail Parties, and a maximum of 100 for dinners. With this operation, you'll have to purchase your alcohol yourself. Cocktail parties run between $8 and $15 per person, while dinners (all are buffets) are between $15 and $30. For dinner Benson suggests a stuffed leg of lamb, boneless chicken breast stuffed with cranberry sauce, salmon Well- ington and boneless chicken breast with mustard cream sauce. Some of the most scrumpiious desserts are found here. Take, for instance, a chocolate raspberry mousse cake or a Savannah banana pie — an almond cookie crust filled with caramel, fresh bananas, almond rocha and whip- ping cream. VA SPR PNET CENTRE Fhe Nt bitrates BN THe SANG GTS B PROD VE ‘Mot teetior Ss Aer Vanco Sie RE ERG ve Pict dee to these Bia! Meets a WESTERN td Nee tPEV ANC OPA fe Foe dgeahele at |b ttle cd arr Per Pe Pr Ne ecgetigentin ig pa