I said to myself,  ‘ Finally, I get the change to showcase our Venezuelan traditional Christmas dish’, the Hallaca.

This is the first time a South America Christmas dish is been featured on the Food
& Drink section of Toronto Life!!

The Hallaca by Ryan Szulc Photography

Fresh hallaca with chayote relish

Hallacas are similar to tamales, but they are steamed in banana leaves instead
of corn husks. The white corn masa [harina Pan]which is gluten free, is colored
yellow with annato oil and we add water or chicken stock and salt. The stuffing
consists of a stew made with pork, beef and chicken with olives and raisins.
Depending on the family recipe, you can add peppers, cooked eggs. etc. etc. . .
Every family has their own variation.

The Hallaca by Ryan Szulc Photography

The hallaca represents Venezuela’s mestizo heritage. Cooking in a banana
leaf was a technique brought by African slaves. When talking about hallacas in
Venezuela everyone will say “Las mejores hallacas son las de mi mamá” which
translates to “my mom makes the best hallacas”.

Ready to eat!

The Hallaca by Ryan Szulc Photography

The hallacas is usually serve with Pan de Jamon [ham bread] Ensalada de
Gallina [chicken salad] Torta Navideña and Ponche Crema [eggnog].

Pan de Jamon with chicken salad.

I am offering 3 to 7 courses tasting menus of these tasty Venezuelan delights from $35 to $75 per person.

Call or email me if you are interested on having a Venezuelan dinner on
this Holiday season.

Yours, celebrating  food and culture.

Carlos

The latest apps: the holiday season’s best appetizers

This December, caterers are culling from the classics to create familiar hors d’oeuvre with a twist. Here, the most stylish and sumptuous small bites.

Mac-and-cheese[1]
Chef Evan Wright’s haute iteration combines pasta, house-cured bacon and sharp old cheddar. It was a hit with the ladies who lunch at a recent Forest Hill fundraiser. To Go, 416-921-1717.

Pumpkin soup shooters [2]
Drinking these exquisite creations feels a little like defacing art (the garnish is made from radish seedlings, candied beets and edible gold leaf), until you realize they taste even better than they look. Lindsey Shaw, 416-926-9133.

Spinach salad[3]
The greens are dressed in a tart raspberry vinaigrette and topped off with a two-bite brie crostino that puts lowly croutons to shame. Plus, everything tastes better in a Chinese takeaway box. Bite, 416-222-2483.

Annatto pan-seared scallops [4]
The peppery annatto seasoning plays well against the smooth guac (gussied up with apple and cucumber). The Chinese soup spoons make tricky hand-to-mouth issues a moot point. Sabrosito, 416-624-9157.

Buckwheat blini[5]
These treats are 100-Mile Diet approved: the buckwheat flower, duck and goat’s milk cheese are all Ontario born and bred. They may account for the Leafs’ early winning streak; Dish became the official caterer to the boys in blue this year. Dish, 416-920-5559.

Oysters Rockefeller smores [6]
The Mad Men–era classic gets a lusciously campy make-over: the rich, gooey middle is a savoury, spinach-flavoured marshmallow. Daniel et Daniel, 416-968-9275.

BLT éclairs [7]
Who wants whipped cream when you can have double-smoked bacon? The buttery choux makes an ideal shell for one of the world’s most beloved sandwich combos. Salt and Pepper, 416-924-0715.

Chèvre truffles [8]
Crunchy endive makes a perfect vessel for its rich contents (which also includes chili pralines and fig jelly). These snacks have pedigree; they’ve been served at a private dinner for Bill Clinton, a National Ballet gala and several TIFF soirées. Eatertainment, 416-964-1162.

Bud Light Lime coconut shrimp [9]
Chef Jason Smidt got the idea one afternoon while enjoying his citrusy beer of choice. The dijon-horseradish marma­lade is good enough to gulp. Jay Caterers, 647-345-3386.

I’m very humble to be mentioned amount some of the best caterers in the city.

Yours from the hot press,

Carlos

Finally, after finding an opening in her busy schedule working with Doctors Without Borders, Avril booked the day and what an honour and pleasure it was to meet her and cook in her home for her family and friends.

On the menu …

*

Green pea soup w/ paprika cream

Exotic mushroom salad w/ baby arugula & cider vinaigrette

Pan seared sea bream w/ sauce vierge

Roasted Chilean winter fruits w/ pressed yogurt & honey

*

Yours in good food,
Carlos