Monthly Archives: January 2016

The South China Sea Holiday Potluck

Okay, so the holidays are over, but we are still reminiscing on the details of our Christmas party last month. If you are familiar with our firm then you probably know about the annual John MacDonald Architect holiday potluck party. For the past 20 years our Christmas Potluck has had a worldly theme; this year the festivities where inspired by the South China Sea. Attendees could select any country that coasts the sea to create a traditional dish. The main countries represented in this year’s meal were China, Vietnam, Malaysia and, the Philippines. 

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The party always starts with a welcoming beverage; this year’s drink was a mango daiquiri. The rum that was on hand to make this drink was 65% proof, so the amount put into the drink should have been cut back, of course that didn’t happen. Needless to say, the first sips of the daiquiri were strong and more mango and ice was added to try to tone down the rum taste, with little success. While still delicious, we only had one round of this slushy drink.

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This year the meal started with some “lighter” appetizers, included Pilipino spring rolls, banh mi (Vietnamese sandwiches), and spicy prawn and scallop satays. The appetizers where gone in no time, and most of us were satisfied before we even started the entreés. A light and fresh tasting hot and sour shrimp soup then kicked off the main course.

Before we dug into our meal, the usual round table explanation of ingredients and cooking method was presented by each chef. The main course consisted of the best-ever sticky asian ribs, bbq chicken, stew, chicken skewers with peanut sauce, grilled asparagus and rice. This year’s mains were a bit heavy on the meat, but all very delicious. The flavours complemented each other extremely well, with hints of lime, ginger, and turmeric, helping to bring each dish together on one plate.

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Next up; Dessert! This year there was a lot of sweet treats to choose from. There were two flavours of home made ice cream; roasted coconut and star of anise, both could be accompanied with either a banana sticky rice or the tapioca pudding, or each could stand alone. With full bellies we ended the evening chatting and dividing the left-over up to take home for lunch the next day.

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