Not Your Normal Prom Food

Not Your Normal Prom Food

Pre-chamber party food reflects dietary concerns.

It’s prom night. The Alexandria Chamber of Commerce is putting on a gala and what goes more hand-in-hand with a prom than a pre-prom party?

The theme for this year’s chamber gala was a 1950s prom. Lonnie Rich, a Chamber Board member, invited about 50 prom-goers to hors d’ouvres and cocktails at his home in Del Ray before the gala.

Peter L’Heureux of Cuisine Mondiale in Arlington, catered the cocktail party. “Marsha [Call, wife of Lonnie Rich] came to me and told me that she was having a ‘50s theme party and that there were a lot of people on the Atkins diet, so I prepared things that fit both requirements,” L’Heureux said.

That meant a lot of fresh vegetables, shrimp, chicken and beef and butternut squash soup.

“We had a raw vegetable platter and a tuna tapanade,” L’Heureux said. “Also, we have asparagus spears that are wrapped in proscuitto. The asparagus is just lightly cooked.”

THE SHRIMP was marinated in citrus; the beef in oriental spices and the chicken was served with a red wine sauce.

“I like keeping my flavors separate,” L’Heureux said. “The sauces are served separately so that guests can choose whether to have them or not.”

The butternut squash soup was served in demitasse cups and was made without cream or butter. “We used soy milk,” L’Heureux said. “It tastes just as creamy but has many fewer calories and much less fat.”

It took about a week to plan this particular party. “We like about a week’s notice to plan a theme party,” L’Heureux said. “For parties that are much larger than 50, we prefer even more notice. Marsha’s great to work with, so this was easy.”

L’Heureux, who usually comes to parties in a tuxedo, joined the host and hostess and their guests by coming in costume. Poodle skirts, leather jackets and prom attire were the dress for the evening. And after the party, it was on to the prom.

For more information about Cuisine Mondiale, call 703-820-3111.