Erica Karbelnik, of Karbs Catering, won season nine of Food Network Canada’s Top Chef Canada and is a private chef.Supplied
If the mere thought of feeding family or friends on a whim leaves you feeling a bit stressy, don’t run and hide: With a few easy hacks, it’s possible to pull off the soirée of the summer even if you’re short on time.
For tips on throwing a last-minute dinner party, we caught up with one of Canada’s top private chefs – Erica Karbelnik, winner of Season 9 of Food Network Canada’s Top Chef Canada and co-owner of the Toronto-based Karbs Catering. The private-chef market has grown by more than 9 per cent over the past year, thanks in part to reaching more customers via social platforms such as TikTok and Instagram, and the downturn in restaurant dining over the pandemic.
From appetizers to desserts, here are Karbelnik’s time-saving suggestions.
Serve easy make-ahead appetizers
Stewed strawberries with balsamic, basil and whipped feta.Supplied
For appetizers, Karbelnik says to take the stress off and prep something well before your guests arrive. She recommends charcuterie platters and dips. “My background is Polish, Moroccan and Israeli, so in my culture, dips are very big.” Karbelnik makes tahini spread, eggplant dips and roasted red pepper dips a day or two before she has family over. “Because the longer they sit and marinate, the better they get.” (And if you’re in a pinch, hit up your local market.) Karbelnik serves the dips alongside some fresh sliced bread or crackers. She adds that these easy make-ahead appetizers are great because while you’re finishing up with dinner, your guests are not sitting empty-handed, and they have something to nosh on.
Buy or prep premade cocktails
Similar to your appetizer spread, Karbelnik says keep your bar menu simple so you’re not stuck working the bar while you’re trying to finish up with dinner. “Obviously wine, we all love wine … you can have your white chilled in the fridge and your red out and ready to go,” she says. “I like to do a premade cocktail or mocktail that you can put in a pitcher where it’s essentially serve yourself.” Karbelnik’s cocktail of choice these days is an Earl Grey lavender spiked lemonade with gin – “it makes it feel like summer,” she says – but old-fashioneds are also easy to make in advance, plus cucumber sparkling water or cucumber mint water for those who don’t imbibe.
Cook the mains you know
Karbelnik says when you’re picking your main dish, to err on the safe side and stick with something you’ve cooked before. “Unless you’re okay with something going wrong, because nothing is ever going to be perfect,” she says with a laugh. She also adds to cook something that’s going to appeal to everybody. “Things like chicken, fish, certain cuts of meat, it’s not the time to be pulling out the beef tongue.” Her favourite summer mains include braised meats, fish such as a whole salmon or seared individual branzino fillets, and Herbe de Provence roasted chicken with summer flavours such as lavender, thyme and oregano. “It really just brightens up the dish.”
Don’t overthink the decor
If you intend to decorate, Karbelnik says to keep with the theme of your appetizers and drinks and do it the night before or in the morning. And she adds: keep it simple. “You don’t want too much clutter on your table because people are going to be moving their arms.” She says one of her favourite table settings is simple hydrangeas or daisies, as well as citrus such as lemons, oranges and grapefruits as it “brings pops of colour while still keeping it very minimal.”
Plan stress-free sides and desserts
Chef Karbelnik's salted chocolate and tahini no-bake tart.Supplied
For sides, Karbelnik says if you can’t prep it in advance, don’t do anything particularly elaborate, as your time is better spent socializing with your guests. She recommends a simple romaine salad with celery, chickpeas, fennel and green goddess dressing or a radicchio, endive and citrus salad with spicy jalapeno-cilantro vinaigrette. “Simple grilled veg is always great,” she adds. “It’s okay for you to excuse yourself because you’re on the grill.” She also likes risotto or pearl couscous as you can incorporate flavours of the season. (Pea, lemon or mint are great for summer.) As for dessert, Karbelnik loves to make her sweet treats the day before, such as citrus Basque cheesecake with lemon curd or her salted chocolate and tahini no-bake tart.
When in doubt, ask for help
If planning your dinner party starts to feel overwhelming at all, don’t be afraid to call in the experts, whether that means turning to your local bakery for a dessert or asking your family and friends to bring a dish. “That gives your guests the ability to bring something they’re proud of as well,” says Karbelnik. And while she says that having a variety of dishes on the table will help cater to a variety of dietary restrictions, when your guests bring something, that can ease any anxiety that they won’t have anything to eat.
Serve it family-style
Whatever you’re serving, Karbelnik says passing dishes around the table versus plated meals is going to make your life a lot easier. “It also makes the atmosphere and setting nicer because everyone is sharing food and enjoying conversation. … It’s just an overall lighter experience.”
One in a regular series of stories. To read more, visit our Inspired Dining section.