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Archive for the ‘Food and Beverage’ Category

Tips to Select Food & Beverage for an Outdoor Party

Saturday, March 30th, 2013

Selecting the right table fare can make your next backyard party memorable for your guests and stress free for you. Whether you are entertaining five close friends or 50 guests, follow these simple principles to make the most intelligent food and beverage choices

Food Selection

Select a menu that fits the atmosphere of your outdoor party. For smaller, less formal gatherings keep it simple – snack-sized finger foods such as chips and dip or salsa, nut mixes, fruit kabobs, sliced and dipped fruit, cheese and crackers or cold cuts and cheese work very well. This is particularly important if people may be standing when they eat.

When possible, select dishes that can be served at room temperature – dips, fruits, veggies and insalata caprese all fit the bill – recipes that don’t require an oven or stove will simplify party preparation and keep the kitchen cool on warm summer evenings. In addition, serve foods that can be prepared in advance and then only need the finishing touches just before meal time. If you are planning a full menu for your guests select a single main entre and a few complimentary sides. For example, barbecue is a traditional choice for backyard get-togethers – you can bake the meats well ahead of time and then simply put them on the grill just before meal time to heat through and glaze with your favorite BBQ sauce. Add some veggies, a salad and in-season fruit and you have a meal. Another great option are kabobs- make them ahead of time and grill them just before serving. Finally, avoid steamed vegetables, they tend to get cold or soggy rather quickly, opt instead for grilled.


Have both alcoholic and non-alcoholic options available for your guests. For alcoholic drinks have a simple selection of red and white wines, a domestic and import beer, and a marquee cocktail such as a martini, Mojitos or Bloody Mary. You can also add an exotic “signature” drink to give your guests a new experience and something to remember – but select something you can prepare ahead and by the pitcher to keep you from bartending when you should be socializing. Cater to your guest list.

For non-alcoholic choices you can never have enough water, particularly on hot summer days. Offer bottled water or keep a couple colorful pitchers filled and ready to go. Also have a couple types of sodas, including a cola and clear soda in both diet and regular. If you will have kids attending, have a bowl of cherries for a Shirley Temple or cherry cola available. Finally keep juice boxes chilled and on standby for parents who don’t want to give their children soda and for the kids who may not be happy with only water.

Depending on the temperature and length of party, you should budget for three drinks per guest, or about one and a half per hour. Keep drinks on ice in beverage tubs stationed around the party area rather than unsightly Styrofoam or plastic coolers. Keep a towel and bottle opener nearby so guests can easily serve themselves.

Hopefully some of these tips will help you and your guests eat, drink and be merry at your next backyard bash.

“Appetite Comes with Eating” in Hong Kong

Thursday, April 19th, 2012

Hong Kong, which is called as “the Eating Paradise” and the crossroads of eastern and western cultures, has developed a blend of eating habits incorporating Chinese, notably Cantonese, and western cuisines. As a place where the world meets, Japanese, Korean, Vietnamese, Thai and Indian restaurants are also very common. Below are some main food cultures that you should try to give you an appetite.

1. Canton Food: Canton food is regarded as a representative food for Hong Kong., because Canton people make up large proportion of the population in Hong Kong. Over 70 percent of the Chinese restaurants specialize in serving canton food. Hong Kong’s canton food has formed style of its own based on applying cooking skills from all over the worlds.

2. Chiu Chow Food: Chiu Chow food which originated in the costal areas of eastern Guangdong is a branch of Canton food. Similar to Canton food, the main raw materials of Chiu Chow food are sea products and in cooking skills, very little amount of cooking oil and mild spices are used so that the natural flavor of the food is preserved.

But it differs from Canton food in that it has a variety of seasonnings and every dish is served with a catchup, a blending of many commonly-used souces. The most popular souce is the aromatic sate sauce which consists of peanut sauce, sesame sauce and shrimp sauce.

3. Beijing Food: Beijing food in Hong Kong is developed from the combination of Manchu, Shandong, Mongolian, Yangzhou and other styles. With meat as the main rawmaterial and the quick-fried as the main cooking method, its flavor is heavy and strong.

4. Hakka Food: Hakka food also called Dongjiang food is a traditional food brought by Hakka who emigrated from the central plains of China. Its characteristics are salty, oily and fragrant, similar to food in northern area. Hakka food looks simple and the price is relatively cheap.

5. Sea Food: Your visit to Hong Kong won’t complete without a taste of seafood.Hong Kong is surrounded by the sea and sea food has become a vital part of Hong Kong’s culinary art. You can eat fresh and delicious seafood either at large restaurants or at small sidewalk stalls. Seafood served in the region includes greasy back shrimp, lobster, green crab, red crab, shellfish, live snake, geoduck, stone fish and those expensive ones like sharp fin, rudd and sea ear.

People travel to Hong Kong to enjoy the modern culture and traditional Hong Kong food and snacks. Take a tours to Hong Kong will let you experience the real Hong Kong life.