a few events

So, we have been kinda busy with some catering and working on a menu for a new restaurant to be open soon in Toronto. The first two pictures are from a party at Thrush Holmes hosted by Alex Wilson. The second ones are from the one year anniversary of the wedding cake shop on college where we did a bit of a savory spread for them with pickled peppercorn & parsley pork sausages and chicken pecan brandy terrine. We also made in house crackers, brined olives and pickles.The last few are a bit of a tease of the new restaurant!!! not bad eh!

the musical fruit

so me and trevor had a friend over for dinner & i decided to try an item on a menu that im sorting out. so i made this roasted bean salad with walnuts, spinach & parmesan to be served with buckwheat & poppy pancakes. i also made a caramelized shallot sour cream and a red wine currant preserve. it was nice to see the different plans of attack on this. im really starting to encourage getting ones elbows dirty at the table, so i've included a few extra pictures of "plating techniques".... oh yeah and there was pommery mustard and wine involved!!!.. not bad eh!

wedding bellz!!!

So i know... this post is a bit late... but not old fashioned late late... we catered a friends wedding in October for 150 people. They wanted the cupcake deal and a small cake for something to cut. For the cupcakes, the flavours were lemon poppy seed, chocolate pistachio, ginger orange peel and vanilla lavender. They were all topped with a goats cheese icing. The cake was a flourless chocolate pistachio with a layer of wild cranberry preserve. We were also asked to make the stands out of old plates and tarnished goblets...not bad eh!

boy has she been busy... like seriously

The best part of catering is that sometimes you get the leftovers... we did this photoshoot and they wanted some simple roasted chicken with a mushroom and wine jus over potatoes. so melissa took it upon herself to turn the leftovers from that into perogies and croquettes... and then made some corn beef. She is making me look bad...but!!!, not bad eh!

"There is a shot of the roasted chicken we made for the photoshoot.

I then used the potatoes left over from that mixed with a bit of grated aged cheddar to make perogies for the first time. So good with the mushroom, mustard and drippings from the chicken. and because it was my first time doing it I had no idea how much dough would actually yield from the recipe I used so I had some left over potato mixture so I made croquettes with them by adding an egg and breading and frying it. SOOOO good.

There is also a shot of the corned beef I made. which despite being my first try at it turned out pretty well. next time I'm smoking it and making pastrami instead."