Statement-making menus
By Sebastien Centner
Artfully Crafted Dishes
Beetroot terrine with burrata & gold leaf • Beef tenderloin, potato pave, brunoise of white and purple carrots & seared scallop • Pistachio and honey mille feuille with candied rose petals
• Charred vegetables on saffron socca with apricot pepper sauce
Inspired Design With pops of colour
Sebastien’s suggestions
Shed the drab winter and step into spring with a renewed energy towards entertaining.
• Make a statement with your plateware before the food even hits the table! The bold red pattern of Hermès Balcon du Guadalquivir is an ideal choice. In addition to the bread and butter and dessert plates shown here, you can also purchase a tureen and a large round platter that works perfectly as a champagne serving tray to toast the change of seasons!
• Be strategic using pops of colour; if the dinnerware stands out, keep the décor neutral with clear vases and white flowers.
• Opt for modern stemware over ornate crystal with these Rosenthal Gropius Burgundy wine and pilsner glasses, which add beautiful height to the tablescape.
• Spring cleaning: Start the season off right with a healthy menu including veggie-focused meals such as the two featured here:
Pickled beetroot terrine: topped with gold-leaf speckled burrata and a salad composed of baby roquette, heirloom tomatoes and garden herbs and blossoms.
Charred vegetable tagine: with apricot pepper sauce on saffron socca with spiced yogurt.
Sebastien Centner is the director of Eatertainment Special Events & Catering, one of Canada’s leading event and catering companies. A regular contributor to Homefront, Sebastien can also be seen on The Marilyn Denis Show, The Loop and ET Canada offering entertaining ideas and inspiration to Canadians across the country. www.eatertainment.com. You can find complete recipes and instructions for Homefront Entertains at homefrontmagazine.ca. Simply click on Entertaining > Homefront Entertains.
Follow Sebastien on twitter @sebcentner. Follow Eatertainment on twitter @eatertainment or on instagram@eatertainment and instagram@sebcentner.
Food styling courtesy of Christopher Matthews, Prop styling courtesy of Suzanne Dunbar-Saunders.
A very special thanks to William Ashley China for the design of our Spring table. www.williamashley.com
