savor — guide to food & dining on the azalea coast b 83 Even meat may be partially cooked in advance. For food that feels festive but doesn’t cost a fortune, choose bold flavors and preparations that make the most of them. Wendy Rice, executive chef at A Thyme Savor Catering, suggests a platter of seared beef tenderloin, served cold with a horseradish cream sauce. Or try a less expensive cut of meat, Milner says. “If you do roast beef and you cook it rare and slice it, it really melts in your mouth,” Milner says. “It’s every bit as good as New York Strip or rib eye.” a “You can have it already seared and then all you have to do is put it in the oven that day and finish it,” Milner explains. While guests at a winter party will probably want something warm, don’t rule out foods like traditional dips served chilled or at room temperature, cutting down on last-minute cooking and reheating. “Those are usually better if you do them a day ahead of time,” Milner says. www.wrightsvillebeachmagazine.com WBM
December 2104
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