One Canadian’s take on that critical first dish of the feast 

By The Bearded Canadian 

The big night is approaching. You’ve got the ribeyes, drinks and music all sorted, you checked (and double-checked) that the gas bottle is full(ish), and against all odds you managed to turn the outdoor patio into a half decent feasting forum. But as you think through what the night’s menu will look like, you still feel like it’s lacking a little ‘je ne sais quoi’ – that little something extra that will elevate your humble soiree from just another night around the barbie to, ‘now THIS is a BBQ feast!’ But what to do? 

The answer? An eye-catching, mouth-watering entrée. 

This will set the tone for the rest of your night. Now if you’re hoping your feast is going to go the distance (and live long in the memory of your guests), you’re going to have to land some shots early in the fight (Ed. wait are we still talking entrées or have we moved onto MMA?). The ribeye may be the knockout blow, but the entrée gets them to drop their guard, setting you up for the win – a quick combo that makes a statement and reminds your guests why they are there. [Ed. Wow, MMA, boxing, feasts, knockouts, it’s all here]. 

So, 3 things to consider when considering a memorable entrée 

1. Size and portion 

Like I said, an entrée should be quick. As in quickly and easily eaten. Think small, bite-sized and preferably mess-free. People are arriving, catching up with each other, so, initial gasps of awe and wonder notwithstanding, the entrée should add to the conversations, not disrupt them.

2. Impact 

The entrée should be eye-catching. People eat with their eyes so get some colour on the plate. If you offer chicken wings, consider garnishing with thinly-sliced green onion or red chilies. They not only add flavour, but they attract the eye which creates excitement and anticipation. At this point, feasters are experiencing relish, awe, joy, and they haven’t even started eating!

3. Flavour 

There’s no denying that flavour is the most important part of the dish but in the case of entrées you want to focus on flavours that whet the appetite not quench it. Remember the party is just getting started and that ribeye is still coming! If the main course is going to be salty and savoury, balance it out with something more aromatic (like the Bearded Canadian Vietnamese Prawns) or sweet and spicy (like House of Goff’s Korean style wings)? Not only will this bring a smile to your fellow feasters, but it will also set them on a flavoursome feasting sojourn deep into the night.

I guess the big tip out of all this is to appreciate that the entrée is the all-important opening or support act to the main event and it deserves and requires its moment in the spotlight if its going to be a feast to remember. [Ed. Really thought you going to go with the whole undercard thing.] 

Hey, if you have a favourite feast opener, hit us up on our socials or email us at feaston@feastonbeasts.com