How To

Keep These 3 Things in Mind When Planning Your Party Menu

Keep These 3 Things in Mind When Planning Your Party Menu

Dec 4, 2018

Inside every person is an aspiring, talented cook. That is the inspiration behind Mon Ami Gabi Las Vegas’ food education events, led by Executive Chef Vincent Pouessel. Just in time for holiday party season, his Holiday Hors d’oeuvres 101 Chef Demo Series invites guests of all culinary experience to learn how to make some of his favorite holiday appetizers.

Mon Ami Gabi Vegas Chef Vincent pouessel

Surrounded by shoreline, seafood and savory crepes, Chef Vincent grew up in a French household where someone was always cooking. That upbringing sparked his passion for teaching others how to bring out their inner chef.

This holiday season, Mon Ami Gabi invites you into our kitchen to learn how to make a few of Chef Vincent’s favorite holiday hors d’oeurves at home. Chef is hosting Thursday demo sessions on December 6 and 13 and Saturday demo sessions on December 1 and December 8.

If you can’t make it to any of the Mon Ami Gabi classes, Chef Vincent shares three things to keep in mind as you are planning your holiday appetizer spread.

Lesson #1: Find an hors d’oeuvre that you can start preparing ahead of time
The Dish: Garlic Butter Escargot Puffs 

Server holding plate of garlic butter escargot puffs at French restaurant Mon Ami Gabi Las Vegas

Garlic Butter Escargot Puffs are a great, French-inspired app that is easier to make than one might think, plus majority of your prep can be done ahead of time which means more time spent sipping vino with your guests. Sauté, season and chill the burgundy snails, then bring them out closer to party time to fold and bake into pre-sliced pastry puffs. This dish boasts a flaky, buttery flavor similar to the Wild Escargots de Bourgogne you can find on Mon Ami Gabi’s menu.

For the full Garlic butter Escargot Puff recipe, click here. *

Lesson #2: DO create an app that feels luxe, special for the holidays
The Dish: Mini Lobster Corn Dogs

Lobster Corn Dogs from Mon Ami Gabi

The Mini Lobster Corn Dogs take a nostalgic favorite and up the ante by using fresh-caught seafood to elevate the flavor. This one blends lobster and scallops and combines them with Asian chili powder and other seasonings. Chef Vincent says that one of the most important things is to pay attention to where your ingredients are coming from; great fresh ingredients (especially seafood) make for a great dish.

Click here to download the full recipe for Mini Lobster Corn Dogs.*

Lesson #3: Don’t be afraid to be creative
The Dish: Bacon Wrapped Pineapple Bites

Bacon Wrapped Pineapple from Mon Ami Gabi

In addition to incredible taste, looking at your dish as “presentable art” will ensure your guests will go for it, not to mention, bacon on anything is A OK in our book. The Bacon Wrapped Pineapple Bites are a great appetizer that guests can eat with their hands so they won’t fumble with silverware or have to balance holding a plate while trying to drink their martini. For this recipe, Chef Vincent teaches a classic technique of carving pineapple, which is used as a base for serving up these sweet and savory skewers.

To see the full recipe for Bacon Wrapped Pineapple Bites, click here. *

If you are hosting this holiday season, a few other things to keep in mind. Everyone has different likes, dislikes and allergies so always try to serve at least one vegetarian/vegan-friendly option like the Raisin Couscous Stuffed Cucumber Cups. 

mon ami gabi raisin couscous cucumber

Mon Ami Gabi not only makes its interactive chef events personal by spotlighting dishes that reflect Chef Vincent’s memories of Paris, but also makes the difficult seem doable. Sign up for Mon Ami Gabi’s December Holiday Hors d’oeuvres Chef Demos here.

Join us at Mon Ami Gabi Las Vegas, click here to make your next reservation. 

Looking for New Year’s Eve plans in Las Vegas? Secure your spot at this year’s pre-fixe dinner at Mon Ami. 

*RECIPES

Garlic Butter Escargot Puffs Recipe
Serving Size: 12

INGREDIENTS

  • 36 pieces medium burgundy snail (full can)
  • ½ tablespoon olive or canola oil
  • 18 dry bay leaves, each sliced in half
  • 18 sprigs fresh thyme, each split in half
  • ¼ tablespoon garlic, chopped
  • Pinches of sea salt
  • 1/8 teaspoon ground black pepper
  • Frozen puff pastry sheets (available at specialty stores) standard cake pan size
  • 1 egg
  • Garlic Butter (see recipe below)

METHOD

  1. Rinse snails under cold water and drain.
  2. Warm oil in sauté pan. Lightly sauté bay leaves, thyme and garlic.
  3. Add snails and salt and pepper to pan. Cook for 5 minutes. This is so herbs and garlic have time to enhance the snails.
  4. Refrigerate snails and save for later.
  5. Cut the puff pastry sheet into 36 3-inch discs.
  6. Place in the center of each puff pastry disc 1 tablespoon garlic butter, and top with 1 piece of escargot.
  7. Thoroughly beat egg to create egg wash. Brush the perimeter of each puff pastry with egg wash. Close the puff around the escargot, making a little purse (dumpling).
  8. Place escargot puffs on sheet pan lined with parchment paper, sealed side down. Brush with egg wash, and sprinkle a pinch of sea salt on each. Allow to rest in the refrigerator for 15 minutes.
  9. Cook in a 375°F oven for 8 minutes.
  10. Serve warm on a platter with a bamboo pick or skewer. 

Garlic Butter Recipe (for Garlic Butter Escargot Puffs)

INGREDIENTS

  • 1 pound unsalted butter
  • ¾ Italian parsley bunch
  • 2 ounces shallots, chopped
  • 2 ounces garlic, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 ounce Japanese breadcrumbs

METHOD

  1. Combine all ingredients; process through food processor.
  2. Store in plastic container.

Mini Lobster Corn Dog Recipe
Serving Size: 12

INGREDIENTS

  • 4 U10 scallops
  • 3 eggs
  • ¾ cup heavy cream
  • Zest of 1 lemon
  • Salt and pepper to taste
  • ½ teaspoon Togarashi (Asian chili powder)
  • 1 tablespoon chopped chives
  • 1 teaspoon chopped tarragon
  • ½ cup roughly chopped, cooked lobster meat
  • Corn Batter Mixture (see recipe below)

METHOD

  1. In a food processor, blend scallops until fully puréed and add 3 eggs.
  2. On low speed, gradually add the heavy cream to purée mixture, making sure mixture stays nice and smooth.
  3. Season with salt, pepper and Togarashi. Should be smooth and silky mixture.
  4. Place mixture in mixing bowl and fold in chives and tarragon, lemon zest.
  5. Fold in chopped lobster meat with a spatula, making sure well combined.
  6. Place mixture in a pastry bag and cover cutting board with saran wrap.
  7. Pipe a line about 8 inches long by 1½ inches wide of meat mixture on saran wrap and roll like a sausage.
  8. Roll the saran wrap tightly around the “sausage”—approximately 10-12 times—and tie the ends.
  9. Bring pot of water to 175°F for 25 minutes. In the meantime, prepare the corn batter (see recipe below).
  10. Chill in ice water until fully cold.
  11. Cut into 1-inch segments that you will dip in corn batter and fry in a fryer at 370°F for 5 minutes until golden brown.

Corn Batter Mixture Recipe (for Mini Lobster Corn Dog)

INGREDIENTS

  • 1 cup all-purpose flour
  • 1 cup corn meal
  • 1½ cups milk
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon Togarashi
  • 2 teaspoons sugar

METHOD

  1. In a mixing bowl, mix all of the dry ingredients together.
  2. Gradually add milk with a whisk until smooth.
  3. Rest batter in refrigerator for 30 minutes.

Bacon Wrapped Pineapple Bites Recipe
Serving Size: 12

INGREDIENTS

  • 6 pieces of applewood smoked bacon, thinly sliced
  • 2 fully ripe pineapples
  • Date Glaze (see recipe below)

METHOD

  1. Preheat oven to 400°
  2. Peel one pineapple and cut into 1½” x ½” square sticks.
  3. Peel the second pineapple, and cut the bottom so it sits stable. Nicely trim the leaves for presentation.
  4. On a cutting board, lay the bacon strips into quarters. Wrap each stick of pineapple in the bacon.
  5. Place on baking sheet lined with parchment paper in oven for about 7 minutes, until the bacon is crispy.
  6. Glaze with Date Glaze while still hot.
  7. Place the bacon wrapped pineapple on skewers, and pick them onto the second peeled pineapple. Your bacon wrapped pineapple bits are ready to be served!

Date Glaze Recipe (for Bacon Wrapped Pineapple Bites)

INGREDIENTS

  • 2 ounces dates, pitted
  • 2 ounces hot water
  • 1 small pinch cayenne

METHOD

  1. Soak the dates in the hot water for 10 minutes. Purée in a mixer, and sprinkle with cayenne.

You May Also Like...

In The Restaurants
Here’s Where to Happy Hour
Feb 18, 2019

It's 5 o'clock somewhere! Here are all the happy hour deals at select Lettuce Entertain You…

read more >
In The Restaurants
Gluten-Free Friendly Restaurants
Feb 13, 2019

Finding gluten-free friendly restaurants has gotten a lot easier than it used to be. At Lettuce…

read more >
In The Restaurants
Kid-Friendly Dining Options and Activities
Feb 10, 2019

You've been to the zoo, the beach, the pool... the kids are starting to get stir crazy. We've got…

read more >
In The Restaurants
Late Night & Live Music with Lettuce
Feb 3, 2019

Night owls rejoice - select Lettuce restaurants and nightclubs offer everything from late-night food…

read more >
How To
Recipe: Mon Ami Gabi’s Braised Short Ribs
Feb 3, 2019

It's chilly outside and we've got the perfect winter dish to warm you up: Mon Ami Gabi's Braised…

read more >
In The Restaurants
Where to Eat Lunch
Jan 25, 2019

For that one hour escape from your office, you want to make sure to make most of your lunch hour.…

read more >
In The Restaurants
Here’s Where to Brunch this Weekend
Jan 24, 2019

If you're anything like us, you plan your weekend around brunch. Here is your guide to all of our…

read more >
In The Restaurants
Rise and Shine! Mon Ami Gabi Reston Introduces An All-New Omelette Menu
Jan 7, 2019

For most, a freshly flipped omelette is the quintessential breakfast staple. These eggy favorites…

read more >
In The Restaurants
Rise & Shine: The Best Way to Breakfast During the Week
Jan 1, 2019

Early risers rejoice! We've rounded up all of our weekday breakfast specialties that will keep you…

read more >
In The Restaurants
#LettuceLookBack: 18 of our Favorite Moments of 2018
Dec 31, 2018

It’s been 47 years since we opened the doors of our first restaurant, but 2018 was a year of…

read more >
How To
The Perfect Party Appetizers
Dec 30, 2018

A well-crafted appetizer is the perfect way to make sure your guests won't go hungry so you can…

read more >
How To
Keep These 3 Things in Mind When Planning Your Party Menu
Dec 4, 2018

Inside every person is an aspiring, talented cook. That is the inspiration behind Mon Ami Gabi Las…

read more >
How To
Recipe: Endive & Gala Apple Salad
Oct 24, 2018

Looking for a salad recipe that works for the colder months? Check out one of the dishes on Mon Ami…

read more >
In The Restaurants
It’s Apple Season: Where To Eat ‘Em
Oct 16, 2018

Yeah, yeah, pumpkin this and pumpkin that, but let us not forget about our other favorite fall…

read more >
In The Restaurants
Cooking and Dance Classes To Improve Your Skills
Sep 17, 2018

Ever wanted to learn how to cook like a chef or dance like a pro? We offer a variety of ongoing and…

read more >
In The Restaurants
Fall Foliage on the Horizon: Five Ways to Enjoy the Season
Aug 28, 2018

As summer dwindles down, our days are getting chillier and the leaves are starting to turn. Fall is…

read more >
In The Restaurants
The Best Time of the Year: Patio Season
Aug 10, 2018

Warm weather is here, which means al fresco dining is too! We've rounded up the best patios at…

read more >
How To
All the Ways to Rosé this Summer
Aug 6, 2018

Let’s face it, rosé is welcome all day, every day. We’re here to help you navigate your way…

read more >
How To
Try a Chicago Dog with Beaujolais for National Hot Dog Day
Jul 18, 2018

Say Oui to National Hot Dog Day! Today we celebrate the best hot dog variation in existence, Chicago…

read more >
In The Restaurants
4th of July 2018
Jul 3, 2018

It's that time of year to don your red, white and blue, fire up the grill and, of course, celebrate…

read more >
In The Restaurants
After 20 Years, Here’s 20 Things to Know About Mon Ami Gabi
Jun 14, 2018

Since 1998, Mon Ami Gabi has been serving up French classics like our signature Onion Soup Au…

read more >
In The Restaurants
Your Guide to the 26 Best Burgers to Try During National Burger Month
Apr 30, 2018

Burgers deserve a full month of celebrations which is why May has been declared National Burger…

read more >
In The Restaurants
In Season: Spring Peas
Apr 24, 2018

Spring has sprung and with the change in the season, our chefs have beautiful green veggies on their…

read more >
How To
National Grilled Cheese Day: 5 Steps to Achieve Grilled Cheese Nirvana
Apr 12, 2018

National Grilled Cheese Day (Thursday, April 12) is a food holiday we can certainly get behind.…

read more >
In The Restaurants
Spring into the season with these dishes
Apr 2, 2018

The temperatures are rising and tulips are being planted, which could only mean one thing: spring is…

read more >
In The Restaurants
Celebrate Passover 2018
Mar 29, 2018

Join us for your Passover dinner this year on March 30 and March 31. Select Lettuce Entertain You…

read more >
In The Restaurants
Now Serving: Croque Madame Burger at Mon Ami Gabi
Mar 4, 2018

You've had the Ramen Burger, you're over the Cronut. What's next in decadent food mashups? This…

read more >
How To
Shop Like a Chef at the Farmers Market
Jul 12, 2017

Summer in the city brings music festivals, rooftop soirées and amazing produce to your local…

read more >
In The Restaurants
Where (and How) to Eat Artichokes This Season
Apr 14, 2017

The glorious, fleeting, and quintessential vegetables that easily evoke the feeling of spring are…

read more >
How To
How to: Eat Clean
Mar 21, 2017

Let’s be honest, the vegan, paleo, gluten-free talk can get a little, well, intimidating. What…

read more >
In The Restaurants
‘Tis the Season: Cozy Cocktails
Dec 16, 2016

Like it or not, winter is upon us. It’s getting quite chilly, the darkness approaches sooner than…

read more >
How To
How to: Build a Charcuterie Board
Oct 12, 2016

It may sound fancy but Charcuterie is quite literally the French word for anything meat – smoked,…

read more >
In The Restaurants
Lettuce Date Night
Aug 15, 2016

 

read more >
In The Restaurants
A Few of Our Favorite Brunch Dishes
May 15, 2016

[caption id="attachment_4528" align="aligncenter" width="1200"] Brunch at Tallboy Taco[/caption]…

read more >
In The Restaurants
Lessons Learned: Experience All Of Our Classes
Apr 11, 2012

Ever wanted to learn how to cook like a chef or dance like a pro? We offer a variety of ongoing cool…

read more >

Recent Posts

How To
VIDEO: 5 Ways to Use the LettuceEats App
Feb 19, 2019

We like to think of the LettuceEats app as your own personal restaurant concierge complete with…

read more >
In The Restaurants
Your Weekly Bub City Calendar! Spoiler Alert: There’s A $5 Deal Every Night
Feb 19, 2019

We're here to make sure you never miss a beat and also help you plan your social calendar around…

read more >
How To
Treat Yourself! Here’s 7 Ways to Use Your Holiday Bonus
Feb 18, 2019

Wondering what to do with your $25 Holiday Bonus from the Holiday Gift Card Promotion? Now through…

read more >
How To
Chef Tim Hockett’s Guide to Meal Prepping
Feb 18, 2019

Meal prepping is daunting for many reasons. It’s time consuming, it takes a lot of planning and if…

read more >
In The Restaurants
Have You Tried the Impossible Burger at M Burger Yet?
Feb 18, 2019

Did you hear about this magical plant-based burger dubbed the Impossible Burger that’s been…

read more >
In The Restaurants
Here’s Where to Happy Hour
Feb 18, 2019

It's 5 o'clock somewhere! Here are all the happy hour deals at select Lettuce Entertain You…

read more >
In The Restaurants
Lettuce Life: Better Together with Chef Partners Raul Gutierrez & Osvaldo Ocegueda
Feb 18, 2019

You've got to start somewhere and with hard work, a lot of hustle and a hunger to learn, working…

read more >
How To
Cooking with Wine: Top 5 White Wine Picks From RPM’s Richard Hanauer
Feb 17, 2019

Cooking with wine may seem straightforward. Deglaze here, add in a splash there (take a sip,…

read more >
In The Restaurants
You Can Now Enjoy Aba’s Patio All Year Long
Feb 17, 2019

Introducing the new rooftop igloos at Aba! Why are we so excited for these? Well, it means you can…

read more >
How To
Recipe: RPM Italian’s Short Rib Bolognese with Hand-Cut Pappardelle
Feb 16, 2019

Looking for a hearty recipe to tackle over a cold winter weekend? Try RPM Italian’s Short Rib…

read more >
In The Restaurants
Now Serving: Cauliflower Crust Pizza at Wildfire
Feb 16, 2019

What if we told you the new cauliflower crust pizza is not only gluten-free but also a delicious…

read more >
In The Restaurants
The New Nacional 27: New Chef, New Menu, New Look!
Feb 16, 2019

Nacional 27 is an iconic Latin American spot in River North that recently celebrated its 20th…

read more >
Lettuce Consulting Group

Grow Your Business

Learn More
Career Opportunities

Join Our Team

Search Jobs
Latest Articles

Sign Up For Our Newsletter

Sign Up Now

Lettuce on Instagram

Checkout our feed @lettuceentertainyou!