{"id":31882,"date":"2023-09-22T15:56:15","date_gmt":"2023-09-22T19:56:15","guid":{"rendered":"https:\/\/gfs.ca\/?p=31882"},"modified":"2025-12-23T13:58:44","modified_gmt":"2025-12-23T18:58:44","slug":"timeless-flavours-fresh-ideas-holiday-delights","status":"publish","type":"post","link":"https:\/\/gfs.ca\/en-ca\/ideas\/timeless-flavours-fresh-ideas-holiday-delights\/","title":{"rendered":"Timeless Flavours, Fresh Ideas & Holiday Delights"},"content":{"rendered":"\n

Year after year, the holiday season has filled our tables with cherished memories and nostalgia. This holiday season, you can savour that nostalgia while experiencing a delightful infusion of innovation. We’ve invited Gordon Food Service Culinary Specialists to unveil their most treasured holiday meal creations. Join us on this culinary journey and consider adding these to your seasonal menu.<\/p>\n\n\n\n

Blackberry Dijon Glazed Quail With Boudin Stuffing<\/h3>\n\n\n\n

From: Chef Juan Rosado, Culinary Specialist in Texas<\/strong><\/p>\n\n\n\n

See Recipe<\/strong><\/a><\/p>\n\n\n\n

The holiday season doesn\u2019t have to include a traditional stuffed turkey or glazed ham. Why not serve something on a smaller scale that still invokes the comfort and style of the season? Chef Juan Rosado had that in mind when he created his Blackberry Dijon Glazed Quail \u2013 with a Southern-style twist. <\/p>\n\n\n\n

Covered with blackberries and the bite of Dijon, Rosado says the sweet and savoury combination makes it a real holiday treat. He plans to serve it with collard greens as his focus is on Southern-style cuisine these days.\u00a0<\/p>\n\n\n\n

Ultimately, Rosado said he wanted to create something that inspired customers to start \u201ca new holiday tradition.\u201d<\/p>\n\n\n\n

The recipe is versatile, and any stuffing will pair well if an operation prefers a more traditional route, he said.<\/p>\n\n\n\n

\u201cThe best thing is the combination of flavours and textures,\u201d he notes. \u201cThe bacon adds a smoky flavour and crispy texture, complementing the tender quail.\u201d<\/p>\n\n\n\n

You can serve this dish year after year with new spices or presentation styles to keep it \u201cfresh and exciting,\u201d he points out.<\/p>\n\n\n\n

Rosado also suggests experimenting with \u201cseasonal ingredients and wine pairings\u201d for added variety.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Holiday Spread With Rosemary Bread<\/h3>\n\n\n\n

From: Chef Michael Viloria, Culinary Specialist in British Columbia<\/strong><\/p>\n\n\n\n

See Recipe<\/a><\/strong><\/p>\n\n\n\n

The staples of a traditional holiday meal don\u2019t have to be served in a conventional way. The classics can be transformed into unique, reinvented dishes. Take Chef Michael Viloria\u2019s holiday spread as a delicious example.<\/p>\n\n\n\n

Viloria takes pulled turkey confit and savoury, toasted rosemary focaccia and transforms the pair into a memorable spread he makes every year for his family. s<\/p>\n\n\n\n

\u201cTurkey is always better the next day, and I wanted to share a versatile and delicious recipe for the holidays,\u201d he said. <\/p>\n\n\n\n

Viloria took what he learned from culinary school and added some inspiration from past chefs he worked with. He aimed to create a \u201cshareable item\u201d with several options. <\/p>\n\n\n\n

\u201cI like to confit the legs of the turkey. The result is tender and flavourful,\u201d he said. \u201cI turned the turkey confit into a classic rillette (spread) and served it with fruit condiments and rosemary toasts.\u201d<\/p>\n\n\n\n

The result is a popular item that takes little time to make. <\/p>\n\n\n\n

\u201cWhether it was on my seasonal menus, served as a family meal, or during the holidays with friends and family, it was special and created some great memories.\u201d<\/p>\n\n\n\n

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<\/div>\n\n\n\n

Irish Soda Bread<\/h3>\n\n\n\n

From: Chef Erin Copeland, Culinary Specialist in Texas<\/strong><\/p>\n\n\n\n

See Recipe<\/a><\/strong><\/p>\n\n\n\n

No set rule states that Irish Soda Bread can only be served on St. Patrick\u2019s Day. Serve it during the upcoming holidays as a special treat, either with a meal or on its own. <\/p>\n\n\n\n

Chef Erin Copeland loves making her family\u2019s Irish Soda Bread recipe, and it\u2019s one that\u2019s close to her heart. It was handed down to her mother from family members born in County Cork, Ireland.<\/p>\n\n\n\n

\u201cThis is a tried and true family recipe,\u201d she said. \u201cWhen she passes, I will pick up the torch so the tradition continues.\u201d<\/p>\n\n\n\n

Copeland says the recipe is very straightforward and takes minimal preparation time. <\/p>\n\n\n\n

\u201cIt\u2019s an easy recipe to execute and can be served as a side to a traditional Irish dinner or great as a breakfast or brunch item.\u201d<\/p>\n\n\n\n

Copeland says the simple ingredients in the recipe create a \u201csoft, buttery quick bread with pops of sweetness from the raisins and currants.\u201d <\/p>\n\n\n\n

\u201cI look forward to it every year, and just thinking about it makes me want to have a slice or two,\u201d she said.<\/p>\n\n\n\n

She suggests using authentic Irish butter on the soda bread for best results.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"

Discover holiday favourites shared by our culinary specialists.<\/p>\n","protected":false},"author":20,"featured_media":31883,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112,69,111],"tags":[],"class_list":["post-31882","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-culinary-ideas","category-hotels-hospitality","category-restaurant-bars","category-running-your-business","category-healthcare"],"acf":[],"yoast_head":"\nTimeless Flavours, Fresh Ideas & Holiday Delights | Gordon Food Service<\/title>\n<meta name=\"description\" content=\"Blend timeless flavors with fresh ideas for your seasonal offerings. 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