Frozen food fine-tuned for winter entertaining
By Sebastien Centner
Ice in all forms: The most versatile element
Sebastien’s suggestions: Forget the stigma of frozen food, amplify your winter entertaining using ice in new and interesting ways.
• Use a variety of ice forms, from scoops of ice cream to frozen blocks of tuna tartare that can be shaved onto a crostini and served at a cocktail party, or a plate presented directly on a block of ice to keep the dish cool
• Adding dry ice to a dessert not only keeps it cool but creates a smoky effect for an impressive presentation. Remove any unevaporated pieces prior to consumption
• Use a round ice mold to create ice spheres adding orange peel, cherries, cranberries, olives or whatever you wish to infuse in your 
cocktail. Round ice cubes are desired among bartenders because they are slow melting, therefore, they don’t dilute your drink as fast as regular ice cubes
• Freeze larger blocks of ice adding bold colours of food or flowers and use as a centrepiece or decor on the buffet. Place a scooped edge plate beneath to trap the water.
You can find complete recipes for Homefront Entertains at www.homefrontmagazine.ca. Simply click on Entertaining > Homefront Entertains.
Sebastien Centner is the director of Eatertainment Special Events & Catering, one of Canada’s leading event and catering companies. A regular contributor to Homefront, Sebastien can also be seen on The Marilyn Denis Show, The Loop and ET Canada offering entertaining ideas and inspiration to
Canadians across the country. www.eatertainment.com
Follow Sebastien on twitter @sebcentner
Follow Eatertainment on twitter @eatertainment or on instagram@eatertainment
Thanks to Executive Chef Christopher Matthews for composing this colour-blocking menu.
Photos: Bruce Gibson
