While at a local restaurant, a client told me about an event she was doing involving a Champagne toast. The event was in a part of the world that had some amazing atmosphere, but to be honest “Champagne” just didn’t fit the location or the purpose of the dinner.
So, I recommended — as I do to you my dear readers — she keep the concept of a Champagne toast, but use ingredients more in context to the location and event. For example, if you are someplace exotic, serve pineapple-infused Champagne in a toasted coconut “glass.”
— Claire R. Gould
Claire R. Gould is the owner of Rx for Catering, LLC, a culinary and logistics company that works globally negotiating and designing menus for meetings and events. Her company has done work for Coca-Cola, IBM, Honeywell and Randstad, among others. Gould teaches and writes about culinary and banquet trends and topics, and publishes a quarterly online newsletter “The Claire Diaries.” If you have any feedback for her, please leave a comment.