As a chef, one of my greatest joys during the holiday season is helping our event managers and clients design menus that make every guest feel like the celebration was created just for them. In catering, we’re always balancing the wow-factor with practicality, ensuring dishes not only taste amazing but also work seamlessly in an event setting where diverse needs are at play.
The holidays add an extra layer of excitement and complexity. Guests arrive with a wide range of expectations, dietary requirements, and cultural traditions. The goal is to create a festive menu that celebrates abundance while remaining flexible enough that no one feels like an afterthought. Here’s how I approach it.
Anchor the Menu with Inclusive Choices
When we design holiday menus, we think in terms of anchors: dishes that can stand tall for different types of eaters. Alongside a traditional protein like roasted beef tenderloin or turkey, we’ll introduce a plant-forward star such as a mushroom Wellington, spiced squash tagine, or lentil-and-walnut loaf. These dishes aren’t “secondary”; they’re crafted to feel equally celebratory.
For sides, I like to weave in naturally gluten-free and dairy-free options without compromising flavour. Think wild rice with pomegranate and herbs, roasted Brussels sprouts with sesame and miso glaze, or potato pavé finished with olive oil instead of cream. That way, guests can fill their plates generously without having to ask, “Can I eat this?”
Cultural Notes Create Connection
Events often bring together people from diverse backgrounds, and menus are a wonderful way to honour that. Infusing dishes with global flavours not only makes the menu more dynamic, but it also ensures cultural observance feels included in the holiday cheer. A passed hors d’oeuvre of mini samosas, a mezze platter alongside the cheese board, or tamales offered as a warm canapé are subtle ways to invite everyone’s traditions into the party.
Balance Indulgence and Lighter Bites
The holidays are about celebration, but not every dish has to be heavy. At events, we always recommend balancing richer items with lighter, refreshing choices so guests feel good throughout the evening. A shaved fennel and citrus salad, grilled broccolini with lemon, or even a simple crudité platter with a seasonal beet hummus all add brightness to a menu full of indulgence.
A Sample Holiday Party Menu
Here’s how these strategies can play out in a real event menu:
Reception Canapés
- Mini beef bourguignon pies
- Wild mushroom tartlets (vegan)
- Smoked salmon latkes with dill crème fraîche (gluten-free)
- Pomegranate and beet hummus cups (vegan, gluten-free)
Main Stations
- Carved roasted beef tenderloin with red wine jus
- Mushroom and chestnut Wellington (vegan)
- Wild rice pilaf with herbs and pomegranate (gluten-free, vegan)
- Roasted root vegetables with za’atar and tahini drizzle (gluten-free, vegan)
Desserts
- Flourless chocolate torte with candied cranberries (gluten-free)
- Coconut macaroons (dairy-free)
- Poached pears with spiced syrup (vegan, gluten-free)
Creating Experiences, Not Just Plates
At the end of the day, designing a holiday menu for events isn’t just about what’s on the plate; it’s about creating an atmosphere of inclusion and generosity. When every guest can sit down, discover something festive that works for them, and feel like they were considered in the planning, that’s when the food becomes part of the magic of the season.
This article was provided by Christopher Matthews, Executive Chef at Eatertainment Special Events & Catering. To learn more about Christopher Matthews and Eatertainment, visit their website and follow their social media pages:
