Tips from the Pros: When To Book Your Preferred Wedding Vendors

Romantic proposal? Check. Engagement ring? Check. Venue? Photographer? Florist? Bakery? Make-up Artist? All the other vendors that will help to create your dream wedding? Oh wait... With so many variables and moving pieces involved in the wedding planning process, we understand if it can all get a little overwhelming. On top of this, once you've done your research and favourited a good number of your preferred vendors, you'll likely find that some of them will already be booked up at least a year out. Crazy, right?! Fear not! You don't need to book all your vendors and figure everything out all at once. To help you put together your perfect wedding planning timeline, we reached out to some of our experienced industry friends to share their expertise on the ideal time to start searching for and booking your various wedding vendors!

Your Venue

[chatbubble align="right" author="Kaitlynn Steenburgh" title="Director" company="Cambium Farms" avatar="https://www.eventsource.ca/blog/wp-content/uploads/2018/05/kaitlynn.png" content_quote="We recommend couples begin their search as soon as they get engaged, ideally more than a year from their desired date. Especially when choosing venues that are popular, unique or seasonal, as they fill up dates the quickest. To help speed up your search, have a budget in mind and request packages and pricing from your top venue choices and compare apples to apples. When you decide which venues to visit, book tours as soon as possible and come prepared with all your questions. That way you can quickly make a decision if you find your perfect spot!"] Unless you're working with a planner, we find that most vendors will typically ask if you already have your venue selected. If so, it means that you have a date and location already secured - this makes things a whole lot easier! Since you now have a solid foundation from which to work, you'll now be able to provide all your vendors with this info to ensure that they can accommodate your date. Photo Courtesy of Lindsie Grey

Planner

[chatbubble align="left" author="Rebecca Chan" title="Owner and Lead Planner" company="Rebecca Chan Weddings & Events" avatar="https://www.eventsource.ca/blog/wp-content/uploads/2017/03/rebeccachan1.jpg" content_quote="If a couple is looking to hire a planner in a full planning capacity (meaning they want planning help from start to finish), it is best to secure your planner shortly after you get engaged or as soon as you start planning for your wedding. They can provide valuable assistance for the venue search and budgeting process to ensure you start off on the right foot. If you are thinking of hiring a planner halfway through or just for the wedding day coordination, there is no better time than the present. Just like most vendors, once they are booked they cannot be at another wedding on the same day. The earlier you search for a planner, the better the odds you will land one with availability for your date who is a great fit for you both."] [chatbubble align="right" author="Shealyn Angus" title="Wedding Planner" company="Shealyn Angus Weddings & Events" avatar="https://www.eventsource.ca/blog/wp-content/uploads/2017/12/2017-12-06_1458.png" content_quote="For brides and grooms looking to book a full service planning package, it’s optimal for this to be top of the list of tiers of vendor bookings! For some that is a year in advance, and for some it’s six months - whenever you’re ready to jump in full swing! Ideally, I like working with about a 10 month window of planning time with my full service clients. This typically gives us enough advance notice to book our top choice vendor team, as well as have time to develop a well rounded wedding design with lots of great details!"] See also: 9 things to do as soon as you get engaged [vendor_shortcuts]

Photographer

[chatbubble align="left" author="Anna K" title="Customer Relations and Communications Manager" company="Purple Tree Wedding Photography" avatar="https://www.eventsource.ca/blog/wp-content/uploads/2018/04/Anna_Purple_Tree.png" content_quote="When it comes to booking your wedding photographer or studio, there’s no such thing as booking too early! We have clients who book us as far as two years in advance and on the other hand, those who try to book us within a couple of months of their wedding day! Typically, for weddings in spring/early summer, couples book 1 to 1.5 years in advance. For mid-summer/fall weddings, timelines range from 1.5 to 2 years in advance, as August and September remain our busiest months. Off-season weddings are a bit easier to accommodate. Wedding planning can become stressful, if you let it, so we encourage our couples to come in and have a cup of coffee at our cozy studio right after they have confirmed their date and their wedding venue, this way we can sit and chat without feeling pressured for time."] [chatbubble align="right" author="Yi Lin" title="Customer Service Manager" company="AGI Studio" avatar="https://www.eventsource.ca/blog/wp-content/uploads/2018/05/yi_lin.png" content_quote="Start early and find a studio that encompasses passion in your vision. To ensure client’s dreams are precisely fulfilled, we recommend couples reach out at least a year ahead of their ideal ceremony date."] See also: 12 Tips: Finding your perfect wedding photographer

Caterer

[chatbubble align="left" author="Fia Pagnello" title="CEO" company="Kiss the Cook Catering" avatar="https://www.eventsource.ca/blog/wp-content/uploads/2018/04/2018-04-17_1324.png" content_quote="The best time for newly engaged couples to book a caterer is right after their wedding venue is booked. As a rule, clients typically book wedding caterers 6 to 12 months before the date of their wedding in order to lock in the vendor and have plenty of time to plan their dream menu. While it is possible to book your caterer with less time to spare, the sooner you start planning, the greater the chance of working with the catering company best suited to your needs and tastes. If you are planning a wedding on a tighter timeline, a reputable catering company should be able to develop a menu in as little as several weeks. However, the more time you can give the caterer to work on your menu and provide a tasting—which I highly recommend—the better."] [chatbubble align="right" author="Elana Kochman" title="Owner/Director, Special Events" company="Toben Food By Design" avatar="https://www.eventsource.ca/blog/wp-content/uploads/2018/05/elana.jpg" content_quote="Popular dates are not a myth, so to ensure you get first pick and the time necessary to contemplate your options, we suggest reaching out to caterers at least 1 year out from your wedding day. Reaching out does not mean you have to book the on the spot, it just allows you the time to explore the services in a relaxed manner with time on your side. A caterer or any other service provider will let you know (and give you first right of refusal) if the date starts to book up and others want to commit. At that point it will force you to decide on who you plan to use."] Photo Courtesy of en Ville Event Design and Catering

Floral/Decor

[chatbubble align="left" author="Raviv K" title="Event Architect & Creative Director" company="R5 Event Design" avatar="https://www.eventsource.ca/blog/wp-content/uploads/2018/04/2018-04-27_1714.png" content_quote="Usually a good starting point is to reserve your décor company 1 year prior to your wedding. It takes time to go through all of the various options for your colour scheme, flowers, ceremony, table décor and custom built options! It also gives us time to book sample meetings with our clients so they have the opportunity to see exactly what their décor will look like, as well as attend site visits, and make changes along the way if necessary. Where possible, most vendors will attempt to accommodate last minute requests where possible, but it limits the amount of time we have to make alterations, and decisions have to be made a lot quicker!"] [chatbubble align="right" author="Rosanne Farano-Romanino" title="Floral Designer" company="The Social Rose" avatar="https://www.eventsource.ca/blog/wp-content/uploads/2018/05/rosanne.png" content_quote="Keep in mind the point of priority that this particular element falls within your wedding priority list. Because flowers & decor are one of the most important elements to a wedding, it's typically one of the first major items to be booked during the wedding planning process. I would definitely suggest that once the decision has been made and your reception and ceremony venues have been solidified, the next major items on the list would be to hire an event professional to decorate that space. Typically, within 4 weeks of confirming your venue, it would be a great time to start searching for that perfect florist! The longer you wait to do your research and inquire about the larger wedding elements, the greater risk you have of missing out on all of those vendors that you really want to work with as they may be unavailable on your date."]

Music

[chatbubble align="left" author="Brent Miller" title="Owner/Musician" company="Brent Miller LIVE" avatar="https://www.eventsource.ca/blog/wp-content/uploads/2018/04/Brent_Miller.png" content_quote="When should you book your wedding band? Like everything on your wedding to-do list, it entirely depends on how important live music is to you. If you happen to be passionate about music and would like to secure a specific band or musician, booking a year or more in advance is actually quite reasonable. Popular wedding bands will typically book well into the next season as they are, well...popular! Having said that, if you don't have your heart set on someone specific, many professional bands will have great secondary options available regardless of how busy your wedding date might be."]

Officiant

[chatbubble align="right" author="Sarah Bunnett-Gibson" title="Licensed Officiant" company="Sarah Bunnett-Gibson Wedding Officiant" avatar="https://www.eventsource.ca/blog/wp-content/uploads/2018/04/sarah_bunnett.png" content_quote="It's always wise to book your Officiant, Rabbi, Priest or Minister as soon as you can. To book other aspects of your event efficiently, your other vendors will need to know what time of day your service will be held. When you have a firm start time of your service, then the rest of the day falls into place. In general, most people are looking for that same prime date: Saturdays from 4:00 pm to 6:30 pm. Most officiants tend to book quickly in these hot zones. If your heart is happy with a Friday or a Sunday wedding, then there's typically far less competition and much less of a rush factor to book. If you wait too long, you may be stuck with changing your wedding day flow to incorporate the availability of your first choice officiant."] [chatbubble align="left" author="Jim Emerson" title="Licensed Wedding Officiant" company="Enduring Promises" avatar="https://www.eventsource.ca/blog/wp-content/uploads/2018/05/jim.png" content_quote="You’re hoping that your guests enjoy your wedding ceremony, not just survive it. Therefore, it pays to hire an experienced professional who can help you create a personal, engaging and memorable ceremony. Be sure to allot enough time to obtain referrals from friends, read online reviews, and meet face-to-face with the Officiant of your choice. Like any good professional the best Officiants book-up quickly, so we suggest that couples reserve their Officiant 10 months before their big day to ensure they find someone who can help them tell their love story."] Photo Courtesy of Alicia Thurston Photography

Cake

[chatbubble align="right" author="Christina McKenzie" title="Owner and Operator" company="the cocoa cakery" avatar="https://www.eventsource.ca/blog/wp-content/uploads/2018/04/Christina-McKenzie.png" content_quote="Cakes are one of the final pieces of the wedding puzzle. They are in fact the icing on the cake... pun intended! Cakes can truly pull together the look of your wedding. It's great if invitations and florals have been picked so that they can provide inspiration for the overall design. This typically means that you're booking your wedding cake approximately 6-12 months from your date. If you're planning a wedding between May-September, booking 9-12 months is most likely required. If it's off-season, then 4-6 months is most likely okay. Every vendor has a different window in which they start booking the next year, knowing when that is, will greatly help to determine when appointments/tasting and design consults need to take place."] [chatbubble align="left" author="Patricia Drewnowska" title="Co-owner and Lead Designer" company="Patricia's Cake Creations" avatar="https://www.eventsource.ca/blog/wp-content/uploads/2018/05/patricia.png" content_quote="Between 6 months and 12 months prior to the wedding is typically a good amount of time as dates book up fast! By that time, you should have your décor ideas set: it’s best to know what flowers and style of centrepiece you will be using, linen colours, and overall décor style as these elements influence the style of the cake. Often, we also incorporate details of the wedding gown into the cake design, so it’s good to have a photo (hidden from the groom) to show us!"]

Stationery

[chatbubble align="right" author="Katelyn Powers" title="Graphic Designer" company="Paper and Poste" avatar="https://www.eventsource.ca/blog/wp-content/uploads/2017/12/2017-12-18_1607.png" content_quote="Start early–but not too early! We find that 8 months out from your wedding date is the perfect time to come see us. Once you have a few vendors secured, it will help guide the design process, as we often take aesthetic cues from florals and the venue!"]

Event Rentals

[chatbubble align="left" author="Tania MacDiarmid" title="SR Account Executive" company="Chair-man Mills" avatar="https://www.eventsource.ca/blog/wp-content/uploads/2017/08/chairman_mills.png" content_quote="To make the best use of your time when booking wedding rentals, it is best to have booked your wedding and reception space. Once you have that aspect of your process confirmed, the venue will be able to provide a list of what is included in the space. From there, you'll be able to begin compiling a list of rental and décor items. Some of the other vendors that may have an influence on your wedding rental needs should be consulted prior to choosing your rentals. This includes your wedding planner, florist and caterer. Those vendors’ requirements will be needed in order to put together a complete list of needs to execute the day. Planning for wedding rentals should begin approximately 6 months prior to the wedding date to ensure availability of product. Rental options and their combinations are extensive, so knowing the style of the wedding will save precious planning time. Most importantly, have fun in the planning process!"] [chatbubble align="right" author="Lee Ann Tait" title="Senior Account Manager - Event Specialist" company="Event Rental Group" avatar="https://www.eventsource.ca/blog/wp-content/uploads/2018/05/lee_ann.png" content_quote="Typically, we would recommend that engaged couples inquire about wedding rental requirements once the venue has been decided on and the caterer/planner selected. Once those decisions are made the couple can move on to choosing their table top selections. If your are looking to host an outdoor tented wedding, we would suggest that preparation begin a minimum a year prior to the wedding date."] Photo Courtesy of Tara McMullen Photography

Hair/Makeup

[chatbubble align="left" author="Brittany Gray" title="Owner and Creative Director" company="Fancy Face" avatar="https://www.eventsource.ca/blog/wp-content/uploads/2018/04/2018-04-25_1404.png" content_quote="When planning your wedding, one very important aspect is your hair and makeup for the big day! Remember: you will look back at your wedding photos for years to come, so you want to ensure you look and feel your absolute best! We recommend finding and booking your hair and makeup artists at least a year in advance. This timeline will allow you to find the perfect artist that suits your specific style. It will also give you time to have a full trial run of your hair and makeup so you know exactly how you will look on your special day! That way, there will be no surprises and you can just relax and be pampered on your wedding day."]

When it comes to the world event planning, keep in mind that it can be a very personal journey particularly when combined with real-world budgetary constraints and competing interests from everyone involved (cough you're future mother-in-law cough). While there are no hard and fast rules, the points above should help you maintain perspective and keep a clear head throughout the process. Don't let the TV horror-stories fool you: planning your wedding can be an immensely enjoyable experience. Give yourselves some breathing space and aim to avoid having to make hasty last minute decisions.

SNEAK PEAK: Toronto’s Top Caterers Share What’s to Come For the 2018 Catering Season!

Any foodie worth their salt will tell you, the start of a new year brings a totally fresh perspective on catering and special events! Whether you're a food-first couple, a purveyor of all things delicious, or a socially awkward eat-first-talk-never foodaholic, you'll definitely want to be in the know of what epicurean tastes await this coming season. So, in true EventSource fashion, we reached out to a handful of Toronto's favourite caterers to find out what's cooking for 2018. By the way, if the idea of eating and greeting your way through 12 of Toronto's best caterers throughout the course of an afternoon sounds like your idea of heaven, you'll absolutely want to check out our coverage of last year's Toronto Catering Showcase.

Wild Striped Bass Crudo - "Island Flavours"

Ontario peppers and cucumber, avocado mousse, coconut-lime emulsion, jerk fermented habanero, plantain crips and scallion thyme oil "We love this dish because it represents local ingredients in a fun, new flavor profile. Having recently traveled to Jamaica, our team was blown away with their beautiful/balanced spices and wild fish. This would make for an incredible first course at a spring or summer wedding and can be transitioned into a station size flight for guests to enjoy at a cocktail/station style affair. Striped bass is a very clean, fresh white fish that takes to deeper flavors really well!” - Executive Chef Toben, Toben Food by Design

Sunchokes

roasted in mole served with celeriac mousse, sunflower and beet meringue "Something that’s gaining a lot more prominence is vegetable-forward dishes. People tend to now want less meat, but to also not be bored with what they are eating. When we make a dish, we want it to be fun and captivating but also engaging. We don’t want people to “miss the meat” - we want to show that a well-cooked vegetable can be delicious and invigorating and also good for you.” - Chef Matthew Ravenscroft, Drake Catering

You Gotta Thai This

"Why not kick-off the New Year with a fresh new dish?! We are welcoming 2018 with this new Green Papaya Pad Thai recipe, created by yours truly. The mouth-watering combination of potato noodle, green mango, green papaya, lemongrass, lime, pomelo, Thai basil, tempeh, toasted black and white sesame seeds, infused with our homemade sesame soy vinaigrette will sure be a crowd pleaser. Everyone will be begging for more because this is what 2018 is all about; freshness and eating clean! Definitely a dish to remember!" - Corporate Executive Chef Richard Andino, Encore Catering

King Oyster Mushroom Scallops

topped with Strawberry Salsa "We love the delicate flavours and the unique texture of scallops and wanted to share that experience with our guests this summer, particularly those with dietary restrictions. Using seared King Oyster Mushrooms we created an hors d’oeuvre that not only looks like a scallop but tastes and feels like one. We’ve dressed it with a Strawberry Salsa that brightens the dish while adding a sweet yet slightly acidic flavour. Why will it be a hit at your event? It’s Delicious, Sustainable, Vegan and Gluten Free. ” - Executive Chef Karen O'Connor, Daniel et Daniel Catering & Events

Elevated Classics

"Our Cheese Gougères are served with wildflower honey, hazelnuts, and sprinkled with smoked sea salt. Trends come and go, but classics stay with us forever. In 2018, we will continue to make elevated comfort food that is tasty no matter the year!” - Chef Kevin Castonguay, ProvisionsTO

Plant-Based Eats

"Flavourful, innovative and wholesome plant-based menu items have become an unstoppable trend! This season we look forward to creating more vegan dishes like our Beet Chip Taco with preserved lemon tofu mousse, avocado and cashew relish. As a strong advocate for mindful eating, we always strive to produce quality food for any palate without sacrificing on taste.” - Executive Chef Jay Suppiah, Presidential Gourmet

Sausage Meatballs

"These sublime sausage meatballs are a recent addition to our catering menu. Not only do they look Instagram-worthy, they are also an absolute hit when served as canapés or passed appetizers, although that should not stop you from serving them on their own as a main dish. We have three meatball varieties to choose from: Chorizo Sausage Meatballs served with our Alabama White BBQ Sauce, Smoked Turkey Dinner Sausage Meatballs served with a cranberry orange chutney, and Caraway Stout Sausage Meatballs served with our Pommery BBQ Sauce! Looking forward to serving this throughout 2018!” - Chef David Neinstein, Barque Events

Ontario Whitefish Ceviche on a Wonton Taco

"For the upcoming wedding season, I foresee simple, elegant, and fresh dishes, like our Ontario Whitefish Ceviche on a Wonton Taco with Nori. Ontario's seafood industry is getting more sustainable all the time, and with this dish you can feel good about using local, limited-footprint seasonal fish like Pickerel. This taco is also great because while many of our customers may be apprehensive about trying something a bit uncommon like ceviche, the small serving and approach-ability of the taco makes it an easy introduction. This beautifully presented dish is sure to be a 2018 hit!” - Executive Chef Chris Matthews, Eatertainment Special Events & Catering

Chick Peas Three Ways

"For 2018 we are seeing more and more requests for unique and flavourful plant based dishes. We've answered with this amazing dish, Chick Peas Three Ways; Braised Chick Peas, Roasted Chick Peas & Aquafaba Scallops, Beet Cured Tofu, Oven Roasted Vine Tomato, Olive Oil, Turmeric Cauliflower, Microgreens and Edible Shamrock!” - Chef René Kramer, en Ville Event Design and Catering

Homemade BBQ Pork, Shrimp

Assorted Julienne Vegetables Sautéed with Onion, Garlic, Ginger and Cilantro, Topped with a Sweet and Sour Sauce and a Crispy Tempura Bits, Wrapped with a Fresh Chive Lumpia Wrapper "The food trends of 2018 show Filipino influenced cuisine to be one of the hottest! One of the most common appetizers in the Filipino Cuisine is Lumpia Rolls, which are commonly known to be fried. As everyone is more health conscience nowadays, we decided to use a fresh lumpia wrapper instead to increase the refreshing taste while reducing the unhealthy oil.” - Executive Chef Roshan Wanasingha, Ma-Ro Catering

Build-Your-Own Buffet Bonanza

"Our 2018 menus will allow for lots of customization, as the trend towards build-your-own-buffets continues to boom. We've created a signature line of buffet options that allow guests to create their own dish, just the way they like it. These awesome menu offerings include our build-your-own-soup stations (Pho Station pictured above). Guests add all of their favorite soup ingredients to the bowl, before topping off everything with piping hot broth from a silver samovar. Our soup stations cover everything from ramen to chowder. This kind of buffet is perfect for accommodating all dietary needs from gluten-free to vegan in one shot! Our wide selection of food stations with a build-your-own spin include tacos, poutine, sliders, salad bars, and ice cream sundae's to name just a few! ” - Fia Pagnello, Kiss the Cook Catering

Ahi Tuna "Sushi" Bagel

"A twist on traditional bagels and lox with wasabi cream cheese, pickled cucumber and tempura shallots. Based on the popularity of sushi and bagels with lox, we believe the fusion will be a hit!" - Deirdre Anderson, L-eat Catering

Decadent Farm to Table Desserts

"Chef Holloway is always looking for ways to combine his love of beautiful design and warm familiar flavours, and this year is no exception. His 2018 dessert creations perfectly marry a decadent look with farm to table flair; this includes: Organic Purple Yam & Earl Grey Doughnut, Smoked Prince Edward County Maple Tart, Chilli-Chocolate & Salted Caramel {Made with Sheldon Creek 45% Cream}, and Ontario Peach & Herbs de Provence Vol-au-Vent.” - Marie Holloway, Urban Acorn

Toronto Catering Showcase 2017: Presented by EventSource.ca

Want to see what happens when 12 of Toronto's most talented and sought-after caterers host an event for over 400 eager culinary enthusiasts? You get an unbelievable afternoon filled to the brim with exceptional cuisine, premium white glove hospitality, live entertainment and bevy of other treats! Built on the success of last year's inaugural show, the team at EventSource.ca (that's us!) brought aboard some of the industry's heaviest hitters to produce a luxury food show unlike anything the city has to offer - we’re talking valet service by Adagio Valet, ultra-attentive staffing by The Butler Did It, exquisite furniture from Luxe Rentals, decor and florals by Jackie O Florists, an onsite sommelier for Peller Estates, a beermaster from the Brew Box, a live chocolatier and so much more! See for yourself - take a look at this snazzy video put together by our good friends at Images Life Media. [vendor_shortcuts]Produced by Ashley Pigott Events and hosted once again at The Bram & Bluma Appel Salon in Yorkville, the Toronto Catering Showcase aims to introduce some of city's most talented culinary masters to couples, corporations and culinary connoisseurs alike. If you're already on the hunt, or soon to be on the hunt for an event caterer, the Showcase is - without a doubt - one of the most sensational opportunities to experience some of the best catering the city has to offer. A huge thanks to Jackson Huang and his talented team at Ikonica for capturing all the lovely photos. Feeling hungry yet? Okay, let's dive in to the action! Always a hit at events, the team at Wellington Music is the perfect compliment to elevate any soirée. [gallery grids="Large-left" image_size="large" size="full" tiles="true" ids="35890,35889,35888"] We begin our food tour with industry titans Daniel et Daniel Catering & Events serving up some deliciously delicate and vibrantly coloured portions of Smoked Sabelfish with pistachio picada, roast grape, carrot and veloute. Never ones to shy away from a challenge, a second dish included delicate parcels of paper thin butternut squash filled with sage-spiced vegan ricotta paired with squash seed gremolata and a crown of crispy kale. If that weren't enough, for dessert, an "I can't believe it's not everywhere" deep fried cheesecake with salted honey, gourmet drizzles, and micro macaron. Absolutely exquisite! [gallery grids="Large-left" image_size="large" size="full" tiles="true" ids="35830,35832,35925"] elle cuisine capitalized on every last inch of workspace serving up delicious, crowd pleasing flavour sensations! Below, we have Southern Style Chicken with Asiago and cheddar grits served saucy-style in a smokey chicken jus with hot trinity salsa, Andouille sausage and a crispy chicken skin garnish. Dessert definitely did not disappoint on flavour, serving up Bananas Foster, complete with liquid nitrogen vanilla bean ice cream. flamed bananas, pecan praline and a bourbon butterscotch. Sinfully delicious! [gallery grids="Large-left" image_size="large" size="full" tiles="true" ids="35843,35844,35831"] New to the TCS catering roster this year, Ma-Ro Catering was playing for keeps serving up healthy portions of home-smoked, harissa-rubbed salmon served on sweet pickled beet, dill caper rémoulade, and sliced red radish. They then doubled down with a sumptuous Duo of Duck, consisting of Kabayaki cassis-glazed seared duck breast, duck confit wild mushroom croquette, ricotta gnudi, and sage brown butter - absolutely brimming with rich, sumptuous flavours. Did you think they were done? Nope! For dessert, the caterer also included a stunning, artisanal dessert display complete with Chocolate Royale with gold flake leaf, and Matcha tiramisu; and an oh-so-perfectly-piped Passion Fruit Lemon Curd Tart. [gallery grids="Large-right" image_size="large" size="full" tiles="true" ids="35836,35838,35837"] Returning for their second year, Kiss the Cook Catering once again wowed audiences with their unique presentation of Smoked Pasta Cacio e pepe style, cooked fresh on site, flambéed with brandy, tossed in what had to be a 100-pound giant wheel of Parmesan cheese to infuse all that cheesy goodness. The dish was then served in a beyond generously-sized Parmesan frico bowl. Fia and her team at KtC then tie in some seasonal sensations with a deliciously decadent Pumpkin cheesecake... Can you believe we're only three caterers in? Another newcomer to the TCS circuit, we welcome Matt and his team at Drake Catering. The team served up some of their signature dishes. Melt-in-your-mouth leg of lamb with celeriac-mussel mousse, chestnuts & dill; Charred octopus with smoked paprika aioli, pickled peppers, hazelnuts & basil; and for a veggie option, wild mushroom toast with truffle, coffee oil, tarragon mascarpone & hazelnuts. Truly remarkable and sophisticated taste sensations. The team at Toben Food by Design certainly proved to be a popular bunch serving up quite the array of selections. For our gluten-sensitive friends, we have Vietnamese slaw: crispy brussel sprouts, heirloom carrot, red cabbage, radish, mango, tomato, pickled chili, 5 spice peanuts, crispy shallots and rice noodles, mint, thai basil and nuoc cham-beet vinaigrette. For our more carnivorous counterparts, we have whole roasted Peking duck served with fresh cucumber, scallions, pickled carrots & daikon, hoixin sauce, chili sauce, duck cracklings, served on Chinese five-spice savory crepes. Additionally, the team also served up mini Jamaican jerk beef patties with a mango-ginger chutney. Everyone knows Toben always delivers big on taste and today was no exception! Encore Catering was here to wow guests delivering taste sensations such as Soy-glazed Miami-style short rib + jackfruit skewers; a Sticky/spicy forbidden black rice in a banana leaf infused with fried shrimp, shrimp paste, thai chilies and coconut milk; and finally Ube Halo Halo complete with shaved ice (check out that honking ice block in the photo below), flan, fresh coconut, sweet corn, red bean, and condensed milk. Every bite was huge on flavour! The always venerable Food Dudes presented their infamous take on traditional comfort foods treating guests to both the Fall Perogie: squash, celery Root, Colby Cheese, Sage Brown Butter, Smoke Sour Cream, Chicken Crackling; and a delicious Wagyu Beef Big Mac: bacon jam, special sauce, miso cured pickled peperoncinis, shredded iceberg lettuce, served on a doughy sesame brioche bun. So approachable, yet so distinctive. The team at Event Graffiti took care of all the decorative vinyls. Presidential Gourmet gave us a crash course on world culture with their take on Okonomiyaki: a Japanese Pancake with Candied Bacon, Japanese BBQ Sauce, Kewpie Mayo, Nori, Bonito Flakes, Pickled Daikon and Daikon sprouts. It was then off to France to sample their Pâté au choux “Croquant” with Dark Chocolate Raspberry Ganache and Macaron top. It's hard not to appreciate the meticulous attention to detail. Next up, the talented chefs at Treeline Catering served up Redwine-braised Oxtail on a Sweetpea and Roasted Squash Risotto, garnished with microgreens and shaved Parmesan. The risotto was delightfuly warm, rich and balanced - perfect for a brisk fall day! For dessert, a delectably portioned taste of the cottage life with their handmade, Muskokan maple butter tart - I may have had more than two. Demonstrating their epicurean prowess, the joyful lot at en Ville Event Design and Catering kept it classy with a delightfully prepared hors d'oeuvre of Sweet Potato Gnocchi with brussel sprouts, onion, oven-dried cherry tomato, and preserved lemon. I love it when simple ingredients come together ever so seamlessly. The team also served up a short-plate of Braised Ontario Lamb Shoulder, served atop a fall vegetable medley with a Lobster Bisque. Simply marvelous and oh so decadent! [gallery grids="Large-left" image_size="large" size="full" tiles="true" ids="35847,35848,35849"] 10tation Event Catering served up a Fogo Island Cod complete with mussels, puttanesca, and soft polenta served on adorable specialty plateware by Event Rental Group. They even kept our vegan friends in mind with a particularly pretty veggie option of arugula, kale, romaine, herbs, quinoa, beet hummus, roasted grapes, baby cucumbers, chick peas, bell peppers, shallot dressing & crispy lentils – I loved it! For dessert, a perfectly portioned, marvelously moist ginger cake with red wine caramel reduction, cinnamon gelato, sponge toffee and pomegranate seeds. [gallery grids="Large-right" image_size="large" size="full" tiles="true" ids="35851,35853,35852"] Speaking of dessert, we were proud to welcome Succulent Chocolates to TCS this year presenting a delicious assortment of handmade bonbons and truffles. Check out how pretty! [gallery grids="Large-left" image_size="large" size="full" tiles="true" ids="35855,35857,35856"] As the afternoon pressed on, guests circulated the room enjoying some of the finest catered cuisine the city has to offer. The team at bb Blanc Entertainment kept the energy of the room at a constant state of awesome. The sociable ladies at Event Circle kept social media abuzz creating boomerang videos of happy guests. Safe to say that guests were thoroughly impressed by the unmatched plethora of food options. [gallery grids="Large-right" image_size="large" size="full" tiles="true" ids="35893,35892,35894"] Throughout the duration of the day, the event was constantly abuzz with so much fantastic energy! As one would expect, there was a ton of delicious food to taste, wines to be sampled and beer to be had - it's a tough gig, but somebody's got to do it! Of course, a big thanks is owed to everyone – attendees, vendors, media, and sponsors. On behalf of the entire team, we look forward to seeing you next year at TCS 2018!

Toronto’s Top Caterers Share What's Hot on Their 2017 Fall Catering Menus

Cool crisp weather, beautifully coloured leaves, and pumpkin spice everything - the glorious fall season is nearly upon us and with it comes an array of hearty, warm and delicious food trends guaranteed to keep you all warm and cozy! To that end, we wanted to see what Toronto's top caterers will be serving up this season, so we reached out to some of Toronto's key catering companies to learn all about what exciting fall inspiration ideas they have in store for 2017. By the way, many of the caterers below will be participating in this year's annual Toronto Catering Showcase - an entire afternoon savouring delectable culinary masterpieces assembled by some of the most talented chefs in the city. Grab your tickets today!

Jerusalem Artichoke Soup

Shaved Truffles, Rosemary Crème Fraiche, Duck Confit Croquette, Chive & Garlic Oil, Organic Pea Shoots "For the upcoming fall, we are showcasing the full, rich flavour of Jerusalem Artichokes with our newest menu addition. Here, I can indulge my love of truffles in this perfectly balanced dish that will leave you scraping the bowl, wanting more!" - Lauren Mozer, elle cuisine

Kombucha Beet Salad

Pickled Yellow Beets, Pickled Jicama, Pistachio Gremolata, Ontario Goat Cheese Croquette, Chive Buttermilk Sauce, Red Basil "The Kombucha Beet Salad is one of the newest plated appetizers available on our 2017 Fall Winter collection. The name comes from the method: we use a dry house-made Kombucha to effectively pickle the Beets and Jicama. To balance the Kombucha pickling, we’ve paired it with Goat Cheese Croquettes and Chive Buttermilk Sauce. We choose to use yellow Beets and Jicama because the colours are visually representative of our fall and winter while also being seasonally available vegetables during our colder months in Ontario." - Sous Chef Hillary Brown, Daniel et Daniel Catering & Events[vendor_shortcuts]

Hickory Smoked Seared Rainbow Trout

Crispy Sweet Potato Fettuccini, Butternut Squash Pear Soufflé, Brussel Sprouts, Pomegranate Seeds, Saffron Honey Emulsion "The best of fall flavours all in one dish! The Soufflé creates a sweet refreshing touch to the dish in slight contrast to the savoury, smoke flavoured Trout. The tart and bitter flavour of the Pomegranate Seeds perfectly compliments the plate that is finished with the crunch of the Sweet Potato Fettuccini." - Executive Chef Roshan Wanasingha, Ma-Ro Catering

Vietnamese Slaw

"One of my favourite dishes we have for the fall season is our Vietnamese Slaw. This dish showcases incredible fall harvest local ingredients such as Brussel Sprouts, Heirloom Carrots, Pears, Wild Cabbage and a spicy Beet Vinaigrette. It has a textural ‘crunch’ from Peanuts, crispy Shallots and crispy Rice Noodles. The warm-comforting fall flavours are re-invented and inspired by our travels to South East Asia. It makes for an awesome starter at a formal sit down affair, or can be ‘miniaturized’ and served as a station item at a cocktail party." - Executive Chef Toben, Toben Food by Design

Iron Seared Ontario Pork Chop with Thyme Jus & Tempura Fried Oyster Mushroom

Goat Cheese Polenta; Parsley Holland Marsh Heriloom Carrots & Yucca Fries "This fall, we are featuring this Iron Seared Ontario Pork Chop! This seasonal, hearty dish is perfect for your upcoming Fall event." - Sommer Hampson, en Ville Event Design and Catering

Grilled Octopus

with Polenta, Almonds and Charred Kale "For me this dish represents the changing of the seasons, where summer meets fall. The grilled Octopus stands on the summer side of things for me, whereas a warm bowl of Polenta is a fall/winter staple. It’s still warm out, so a lot of the times instead of cooking I opt to char things and meet in the middle between raw/cooked. The Tomatoes and grilled Peaches really bring the dish together – it adds the sweet and fresh taste of Peaches (which really hit their stride about now) with a nice bright acidity of gently confit Tomatoes. It’s a dish that’s warm and inviting, but still has remnants of a great summer that just passed." Chef Matt Ravenscroft, Drake Catering

Hearty Rib Station

Petite Smoked Beef Short Ribs served over Sweet Potato & Parsnip Mash, Fresh Chives, Garnished with Canada's own Hickory Sticks "This is our Short Rib Parfait – a great fall food station option, individually plated in 250ml mason jars. It’s a twist on the cold weather classic “Meat and Potatoes” dish, with local root Vegetables and smoked (then braised) Beef Short Ribs." - Candice Lashley, L-eat Catering

Eat Some "Idli" This Autumn

"Idli (pronounced ID-lee) is a savory cake made by steaming a batter of fermented black Lentils and Rice. Idli is a popular dish throughout India and surrounding countries like Sri Lanka. Traditionally, it is served with flavourful condiments such as Sambar and Chutney. Our sous chef Sri Ponnampalam showcases the beauty of Idli married with Fall flavors, as he draws on inspiration from back home. Our artisan version of Idli comes with Pumpkin & Squash Curry, root Vegetable Sambar, and three kinds of Chutney including spicy Coconut, Coriander and Sweet Onion. We anticipate this dish to be a hot item on our brunch and food station menu this coming autumn season. P.S. It’s totally vegan!" - Fia Pagnello, Kiss the Cook Catering

Ontario Lamb with a Spanish Twist

Seared Ontario Lamb with Thyme Jus, Grilled Peaches, Roasted Cauliflower, Romesco Green Scallions "This dish draws influences from my travels all over Europe—tying a strong relationship of my origins to Spain and Italy. With a blend of Ontario-based produce, I construct a beautiful, intricate dish with hot flavours! This plate is composed of seared Ontario Lamb with Walnut Butter and a delicious drizzle of Thyme Jus, laying gently on top of Spanish inspired Romesco Green Scallions. Finally, it is adorned with grilled Ontario Peaches and roasted Cauliflower. We just love this plate because it exudes Encore’s focus; elegant dishes with big taste!" - Corporate Chef Richard Andino, Encore Catering

Butternut Squash Arancini

Tallegio Cheese, Crisp Sage "Arancini is definitely a tried-and-true classic! This Butternut Squash Arancini is a fall favourite because it definitely speaks to the season!" - David D'Aprile, 10tation Event Catering

Deluxe Grazing Station

"If you are neck-deep in planning your reception, a great feature to consider is a deluxe grazing station. The perfect twist on a buffet style service, where the food is beautifully displayed for leisurely eating. Essentially a smorgasbord of house-made dips, market fresh vegetables, seasonally selected cheeses, cured meats and fish and garnished with the works. It’s a menu that will please all guests and an amazing way to start the festivities." - Executive Chef, Jay Suppiah, Presidential Gourmet

Toronto’s Top Caterers Share 2017's Hottest Summer Wedding Menu Items

Wedding season is here and with it comes all the joy, excitement, and of course, decision making that goes hand in hand with the final stages of wedding planning. If you fancy yourselves a food-first couple, you know just how important your wedding day menu can be. To help you curate a delectable menu for you and your guests, we reached out to a slew of Toronto's most acclaimed caterers to find out what they'll be serving up for the big Canada 150-wedding season. Brace yourself - we've got 11 unbelievably tasty dishes to make you feel all warm and special inside... and by that I mean, hungry. Buon appetito! [vendor_shortcuts]

Smoked Trout Mousse

Apple, Dill, Charcoal Blini, Beet Dust "Canada’s 150th birthday is having a huge influence on menu development this summer. In Toronto, we’ve seen a surge in dishes inspired by both nationally recognized and very local ingredients. Whether it’s a new spin on a classic favourite or an innovative creation featuring Canadian ingredients, patriotic dishes are one of the hottest trends this summer. Amongst our favorites is the Smoked Rainbow Trout Mousse created by Executive Chef Karen O’Connor. It embodies Canada’s vast, fresh waters and the Great Lakes in a delicious bite sized hors d’oeuvre, perfect for summer weddings." - Guillaume Clairet, Daniel et Daniel Catering & Events

British Columbia Jewel Lake Trout

"Our latest addition to the Presidential Gourmet menu? British Columbia Jewel Lake Trout! It is a striking, colourful main course that compliments any summer wedding! The pairing of lavender-crusted Swiss Shard, Saffron Marbled Yukon Gold Potato and Spinach-leek Nage is an innovative combination, which will leave a lasting impression on your taste buds and wedding party." - Executive Chef Jay Suppiah, Presidential Gourmet

Blackened Halibut

Coconut Rice, Cilantro Oil, Green Curry, Lotus Chip, Bok Choy & Zesty Micro Sprouts "Halibut is such a decadent and versatile fish that allows us to try different variations - and this one is a keeper! A little bit of heat brings all the flavours together beautifully and warms your insides!" - Chef Lauren Mozer, elle cuisine

Cavolo Nero Cone

"We love summer not only for its blue skies and beautifully balmy temperatures but also for its simple, savoury eats. This year, our favourite summer dish is our Cavolo Nero Cone, which is a fun (and perfectly portable!) twist on one of our best-loved Gusto dishes. Made with fresh Lacinato Kale, Zante Currants and Toasted Pine Nuts, topped with Grated Parmigiano, Shaved Pecorino, Zesty Lemon Vinaigrette and wrapped in a crunchy Nori Cone, the Cavolo Nero Cone is a bold combination of flavours and textures that perfectly primes a summer palate." - Chef Davide Iannaci, Gusto 54

Family Style Branzino Fish

Shaved Fennel Citrus Salad, Cauliflower Salad and Roasted Fingerling Potatoes "The reason behind the creation? "Family Style" is very on trend right now - it not only presents beautifully but creates an intimate atmosphere for your guests. This dish uses classic elements of the summer grill with beautiful, light Mediterranean flavors and is perfect for small or large wedding affairs. Whole grilled fish is always a hit and packs a punch with natural, amazing flavors; especially Branzino. Paired beside our shaved Fennel-Citrus Salad, this dish is a total knockout!" " - Chef Toben Kochman, Toben Food by Design Our friends at 10tation Catering are cooking up some Branzino as well!

Braised Branzino

Photo Courtesy of Josh Tenn-Yuk "Our Mediterranean Branzino with Spring Quinoa, Fresh Fava Beans, English Peas and Mint, Braised Ontario Artichokes, Fennel and Radish Slaw is definitely a hot summer menu item! We love the seasonality of this dish – its fresh yet hearty." - David D'Aprile, 10tation Event Catering

Rhubarb & Champagne Gelée with Dehydrated Strawberries

Photo Courtesy of Ikonica Images "For summer 2017, we’re seeing a resurgence of blush and rose colours. We used fresh Ontario fruits and vegetables to perfectly create a pink palette for our Rhubarb & Champagne Gelée with Dehydrated Strawberries, and Flavours of Rose Petals." - Executive Chef Daniel Holloway, Urban Acorn

Bacon and Eggs... Literally

"Our newest addition to our spring menu is our take on Eggs and Bacon which we showcased at our latest Fancy Brunch industry networking event. Scrambled Eggs, Candied Bacon, Champagne Hollandaise Espuma with Grated Truffle. This twist on a “bacon and eggs” adds a spontaneous flair to any meal. We love the creativity behind this dish and the spontaneous flair behind the concept." - Chef Kevin Castonguay, ProvisionsTO

A Full Canada 150 Menu

"In celebration of Canada's 150th we have a new Canada 150 Menu we're offering bride & grooms who are proud to be Canadian and want to show it off at their wedding! Pictured above is a small sample of what we will be offering including Niagara Ice Wine Gravlax, Alberta Beef Tartar in Savoury Cones and Spicy Autumn Prairie Vegetable Pakora Cubes - to name a few.What really excites me about this menu is the opportunity to showcase product from across our great country. From coast to coast, Canada offers an abundance of amazing products, and we are very proud to have developed a menu that features these products prominently in celebration of Canada 150." - Sebastien Centner, Eatertainment Special Events & Catering

Fry Me To The Moon

"We have a reputation for setting trends when it comes to interactive food stations. Our “Fry Me To the Moon” French Fry station is no exception and has been a best-seller for 2017 wedding season. Guests enjoy mini baskets brimming with crispy treats served hot and fresh from the deep-fryer. Enjoy classics such as homemade Sweet Potato Fries with Chipotle Dip, or sample the more adventurous options including Green Bean Fries with Miso Mayo, Polenta Fries with Spicy Marinara, or Eggplant Fries with Tzatziki, to name just a few. " - Fia Pagnello, Kiss the Cook Catering

Nitro Ice Cream

"Never before have we had so many couples opt for a wedding with interactive food stations, rather than the formal three course dinner. Interactive stations are a fabulous way to showcase your favourite foods and items from different cultures & backgrounds! They also allow guests to get up close and personal with the Chefs, and see how their food is made. One of our favourite stations of all time is the Nitro Ice Cream Bar. Not only is it the most visually dramatic and stunning station you could offer to your guests, but there is virtually endless flexibility with flavours and ingredients! Because Liquid Nitrogen is so much colder than the conventional way of making ice cream, you can use ingredients that wouldn’t normally freeze – namely, liquor! We’re looking forward to a hot Summer, and to making lots of Nitro Ice Cream! - Executive Chef René Kramer, en Ville Event Design and Catering

Toronto’s Top Caterers Share Their Most Delicious Hors D'oeuvres to be Served in 2017!

If you've just gotten engaged, first off, a big congratulations goes out to you! As you delve into the thick of wedding planning, eventually you get to the fun part of deciding what you and your guests get to eat! We thought we'd help you get a head start by shoulder-tapping some of Toronto's favourite caterers, asking them to share their favourite hors d'oeuvres creations for the 2017 wedding season! No cheese and crackers over here - serve any of these delectable dishes and your guests will be talking about your wedding for years to come! Warning: you won't want to read this on an empty stomach!

Applewood Smoked Buffalo Chicken Lollipop

"We love our Applewood Smoked Buffalo Chicken Lollipop with Ontario Blue Cheese Crema! After smoking for six hours over Applewood, we glaze the Chicken Lollipop with our House Buffalo Sauce, a bit smoky, spicy and sweet. We’re seeing a move towards interesting and new ways of serving classic comfort foods - it’s the fun, familiar flavours of wings, but elevated and refined." - Executive Chef Rene Kramer, en Ville Event Design and Catering [vendor_shortcuts]

Peking Pork Belly Steam Bun

with Pickled Cucumber, Radish, Soy–Chili Glaze, Fresh Scallions "Our Peking Style Pork Belly Steam Bun is our favorite pick of the year featuring the often underappreciated protein pork! All parts of this hors d'oeuvres are made from scratch (including the steam bun). This app puts a delicious spin on the traditional and takes it to a whole new level." - Chef Toben, Toben Food by Design

Beet Pancake with Cured Salmon

"Our favourite hors d'oeuvre is our Beet Pancake and cured Salmon topped with Caviar. We love that the ingredients are 100% local, seasonal, and that it’s very colourful! We will definitely be serving lots of these in 2017!" - Chef David D'Aprile, 10tation Event Catering

Vegan “Caprese Salad”

Photo Courtesy of Drew Duck Photography "This is a take on Caprese Salad, but instead of Buffalo Mozzarella, it's Tofu! The smoked Cherry Tomato provides a rich depth of flavour, complemented by the light Cucumber Jelly and the fresh Basil. We anticipate serving this delicious vegan hors d’oeuvres at many weddings in 2017 because it is light and seasonal for the spring/summer months - which happens to be the peak of wedding season!" - Jodi McBurney, Victor Dries Curated Events

Roasted Cauliflower Soup Shooters

"Our Roasted Cauliflower Soup Shooters are one of our most popular hors d'oeuvres! We love this warm, hearty dish because it's different from your typical hors d'oeuvre. Watch out for these in 2017!" - Joshua Hendin, Treeline Catering

Miniature Yorkshire Pudding

"Our petit Yorkshire Puddings stuffed with shaved Beef Tenderloin, drizzled in Beef Jus, and garnished with freshly grated Horseradish is quickly becoming an elle cuisine staple. Roast Beef dinner is a tradition in so many homes, and this scrumptious bite combines all the delicious flavours to bring you right back to your family’s dining room table." - Chef Lauren Mozer, elle cuisine

Scallop Crudo

"Our Scallop Crudo is made up of Sushi-grade Scallops in a fresh squeezed dressing of Orange, Lemon, Ginger, Soy and Thai Chilies. Sprinkled with Chives, Micro Mint and edible flowers, this healthy plated hors d'oeuvre is a perfect balance of vibrant citrus flavour and colour. It's s sure to be an elegant addition to any reception in 2017!" - Tom Flaherty, Daniel et Daniel Catering & Events

Cali Cone

"We call this a Cali Cone: roasted baby Beets with Lemon-Mascarpone-Goat Cheese Mousse, Orange Segment and Candied Walnuts in a Green Tea Waffle Cone! We love it because it's uniquely presented to guests in a vase filled with bright lentils, it's visually appealing, and the taste doesn’t let down. It’s light, refreshing, and full of all the right flavours and textures; creamy, citrusy, savoury - sweet with a little crunch -- it's even vegetarian!" - Culinary Director Gino Spano, Seventh Heaven Event Catering

Bite-Sized Shrimp Paella

"Wedding season is right around the corner, which means delicious, creative hors d’oeuvres like our bite-sized Shrimp Paella. Guests won’t be able to stop at one! The Saffron Rice, Chorizo, and Clams will wake up the palate, adding a beautiful touch to any cocktail hour." - Executive Chef Jay Suppiah, Presidential Gourmet

Smoked Salmon Rondelle with Spinach Purée Cucumber and Sorrel

"I love playing with bold colours when plating, and this Smoked Salmon Rondelle with Spinach Purée Cucumber and Sorrel is no exception. Inspired by Pantone’s colour of the year, Greenery, many of our 2017 hors d’oeuvre line up will feature this bright citrusy hue!" - Executive Chef Daniel Holloway, Urban Acorn

Organic Irish Salmon Sashimi

with avocado chutney, pickled cucumber, ginger, chili, and cilantro "This salmon dish is our signature passed snack showcasing both technical skill and dedication to sourcing product sustainably. A lightly cured piece of organic salmon loin is served on a puffed salmon skin - kind of like salmon chicharron - and finished with a zesty avocado chutney and classic flavour affinities. This Sashimi has been a hit at every wedding we've done before - and we predict it will continue to be popular in 2017!" - Chef Kevin Castonguay, ProvisionsTO

Sushi Garden Platter

"Alternatives to meat are on the rise and we’ve challenged our sensationally talented Chef Oscar (who was actually trained by the legendary Iron Chef Morimoto!) to create a wide selection of extraordinary bites adorning wooden boards that are sure to deliver an artisanal sushi experience. What a fabulous accompaniment to cocktail hour! Just be warned, they disappear fast!" - Fia Pagnello, Kiss the Cook Catering

Spiced Ontario Lamb Lollipops with Salsa Verde

"Our lamb lollipops are simple yet sophisticated - perfect for any wedding! This two-bite canapé is robust enough for your hungrier guests, without ruining their appetites for dinner. It also pairs great with bubbly, or a glass of light red.” - Chef Tom Brodi, Oliver & Bonacini Events and Catering

Asian Tostada Bowl

"Encore's Asian Tostada Bowl is as captivating as it is delicious, with a beautiful assortment of colours that will bring any wedding to life. It combines the refreshing flavours of Pickles, Jicama, Carrot Daikon Pickle, Lo Mein, Wakame, Sesame Seed, Pea Leaf and Nori. This 2017 wedding hors d'oeuvre can be served stationary, passed, or as a trio appetizer - allowing you to customize the dish in order to best suit the appetite of your guests. It can also be prepared as a Spanish Tostada Bowl - with Avocado, Seven Bean Salad, Pea Sprout, Guajillo, Carrot Daikon Pickle and toasted Crispy Wontons." - President Cary Silber, Encore Catering

EventSource Presents: The Toronto Catering Showcase

Over 300 Toronto culinary enthusiasts came together this weekend for the first-ever Toronto Catering Showcase presented by (ahem) none other than your good friends right here at EventSource.ca. Hosted at the always-impressive Bram & Bluma Appel Salon, guests were immediately taken aback by the absolute deluge of exceptional culinary delights expertly prepared by 12 of Toronto’s most notable catering companies. If that’s not enough, the show featured local wines by the renowned Peller Estates, a wide selection of craft beer provided by Brew Box Co., live music from our friends at Wellington Music, and so much more (read on)! With so many delicious options jam-packed into one event, a highlight reel from the talented team at Images Life Media says it best! An absolute dream come true for epicurean enthusiasts, The Toronto Catering Showcase welcomed a variety of guests ranging from savvy food-first couples, event hosting veterans, corporate planners, esteemed industry pros and your good-ol’ everyday foodie-types. We pulled out all the stops for #TCS2016 and went to some of the biggest names in the industry to help put this all together: a big thanks to our friends at Ashley Pigott Events for helping produce and coordinate the event; Luxe Rentals for the stand-out bar and furniture; and Décor & More for providing all the florals. Mr. Henry Lin of 424u spent the day capturing this spectacular afternoon. Wellington Music had guests head-bopping along to their classical renditions of Top 40 hits

So let's dive in to the food stuff, shall we? Kiss the Cook Catering's station had guests lined up with their take on Chinese/Italian infused dishes. Incorporating La Mian (hand pulled noodles) with traditional Italian ingredients, it was a definite crowd pleaser.

Kiss the Cook's noodle master was on hand to demonstrate the Chinese art of making La Mian! Did we mention this was just one of 12 stations? Let's keep 'er moving!

All Photos of Kiss The Cook Courtesy of Kelvin Young Photography

The good folks at Encore Catering provide a visual cornucopia of worldly options: Hawaiian-inspired Ahi Poke, Chinese Crisp Wonton Bolso, and Mexican-inspired vegetarian Tacos.

Dishware and tableware courtesy of Event Rental Group

The Food Dudes served up flavour-rich crowd pleasers at their Shawarma station: Braised Lamb Neck with Greek Yogurt, Hot Sauce, Beet Pickled Jicama, Feta, Mint Gremolata, and Tortilla Strips. For the veggie lovers out there: Fried Goat Halloumi with Greek Yogurt, Hot Sauce, Beet Pickled Jicama, Feta, Mint Gremolata, and Tortilla Strips.

Toben Food by Design went with several gluten-free options including their Artisan House Smoked Chicken Sausage and a Garam Masala Jumbo Shrimp. I think I ate a good 6 or 7 of these (thanks Toben). We also have Wild Mushroom Risotto Cakes – delicious.

10tation Catering served up a delicious East Coast duo consisting of Sea Scallops and Lobster on Cauliflower Puree with Green Apples, Celery Leaves and toasted Breadcrumbs and Gnudi (not to be confused with their potato cousin, Gnocchi) with Lamb Neck Ragu and Pepperonata. Oh, and for dessert? Pumpkin and Ontario Ricotta Cheesecake.

Coming off the heels of our Harvest Shoot, Daniel et Daniel served up a fitting, seasonal array of Fall-inspired dishes such as Roasted Butternut Squash Arugula Salad, meal-sized Chicken Cobbler, and dreamy Apple Pie!

Eatertainment kept it classy with their Grilled Octopus Salad complete with Olives, Peppers, Frisee, Arugula & Chorizo Crumble. As a dessert option, a fantastic White Chocolate Arancini in Graham Crust.

elle cuisine delighted with their made-to-order Yukon Gold Gnocchi and rich-tasting accouterments; Maple Smoked Salmon Trout; and delicious Sticky Toffee Pudding.

Photos Courtesy of elle cuisine

en Ville Event Design & Catering went surf and turf offering both Olive Oil Poached Canadian Halibut and Beer Braised Ontario Beef Cheek Short Plate. To round things out, they also offered a delicious Maple-Roasted Pumpkin Tartlet.

L-eat Catering prepared their famous 21-ingredient Paese Calabrese Coleslaw, Branzino Crudo with Lime, Kimchi, and Avocado, and Chocolate and Peanut Butter Cup Tarts.

Parts & Labour Catering went with some down-home staples. We’re talking delicious morsels of Mole Fried Chicken on top of warm Buttermilk Waffles, BC Snapper Crudo (with an accompanying veggie option), and for dessert, a “let’s hold and hands and sing Kumbaya”-inspired Campfire Tartlet.

Presidential Gourmet brought the flavour with Savory Candied Pork Belly sliders on a soft Hawaiian Bun. Want more? How about a Sushi Taco with a Crisp Wonton, Sushi Rice, Miso Sake Shrimp, Pickled Ginger, Sesame Aioli, and Scallion? Oh we’re still not done here... For dessert, we have a Sweet Matcha & Yuza White Chocolate Bon Bon and a Green Apple and Speculoos Macaroon served on a gold mono board.

The lovely folks at Oysters XO kept guests fully engaged with their mobile shucking of deliciously fresh oysters – a huge hit among guests.

Photo Props and Booth Vinyls provided by Event Graffiti

Staffing provided by The Butler Did It

The room was packed with guests from the start to finish and the upbeat buzz - courtesy of music and AV from bb Blanc - kept things humming along swimmingly. No doubt: with an abundance of amazing food to taste, fabulous entertainment, and a fun touches that made for some great photo ops (check #TCS2016 on Instagram), it’s safe to say a great time was had by all! Big thanks to everyone who helped make the first Toronto Catering Showcase a massive success!

11 Gourmet CNE-Inspired Dishes Envisioned by Toronto's Top Caterers

One of our favourite things to do in Toronto toward the end of Summer is check out the Canadian National Exhibition. If not for tradition's sake, it's for the ultra-decadent, over-the-top food creations announced every year (did someone say Pulled Pork Cinnamon Rolls and Churro Cheeseburgers?)! Keeping with the spirit of gluttony, we thought we'd class things up a little bit by shoulder-tapping Toronto's top caterers for some of their takes on CNE-inspired dishes. The results are to die for! By the way, did you know 9 of these caterers will be featured at Toronto's first-ever Catering Showcase? "What's that?", you ask. Only one way to find out.

The Homer-Inspired "Good Morning Burger"

"This reference comes from Simpsons, Season 3, Episode 23 “Bart’s Friend Falls in Love” – Homer is watching TV and the announcer’s voice explains…We start with 18 ounces for sizzling ground beef and soak it in rich creamery butter. Then we top it off with bacon, ham, and a fried egg. We call it, the Good Morning Burger.” This dish is a combination of classic exhibition burgers and doughnuts however we put them both together. What better way to get in the mood for the exhibition than with all of our favourites in one? The details? Simpsons style doughnuts, burger soaked in butter, seared bacon, grilled ham and a sunny side up egg. Chef Meghan Robbins, with the help of her amazing team created this mouth-watering, life-changing dish." Maddy Slatt, Parts and Labour Catering & Events

The Tip Of The Iceberg

"The Tip Of The Iceberg (Frozen Colossal Cake) combines the decadence of Encore’s famous 'Chocolate Chip Colossal Cookie' with a deliciously sweet frozen sponge cake, spread with creamy frozen yogurt. Once the Colossal Cookie was placed in the centre, we froze the cake and cut 4 colossal slices. A piece of the frozen cookie merged with the tip of each slice of frozen cake, creating the distinct look of an iceberg. To top it off, we drizzled raspberry sauce on top for the ultimate CNE inspired food experience. A new decadence has arrived with The Tip Of The Iceberg.” Andrew Basso, Encore Catering

General Na' Taos

Photo Courtesy of Rob Minnella "In the spirit of the CNE, we've created a delicious plate of General Na'Taos! This dish is made up of Crispy Wontons, General Tao Chicken, Melted Mozzarella Cheese, Marinated Tofu, Pickled Chili's, Scallions, Sesame Seeds, Snap Peas, Peanuts & Tahini Crema!" Chef de Cuisine Sean Clayton and Sous Chef Liam Kelly, Toben Food By Design

PB&J Waffle

"This CNE-inspired dish is L-eat Catering's take on PB&J! These Belgium style Jelly Waffles are sandwiched with homemade Peanut Butter Ice Cream. Our owner's favourite childhood AND adulthood combination with a gourmet and decadent twist!” Deirdre Anderson, L-Eat Catering

The Nutella S’more Panzerotto

"This dish is made from Graham Cracker Crumble, a Giant Marshmallow, Nutella, and Pizza Dough. The ingredients are wrapped up and fried to perfection, then topped with more Nutella, torched Mini Marshmallows, and Cocoa Sugar. The ultimate in gooey, chocolatey deliciousness!” Lauren Mozer, elle cuisine

Butter Tart with Smoked Duck Breast

Photo Courtesy of Megan Smalley "Get sticky, smokey, and sweet with our CNE-inspired Butter Tart with Smoked Duck Breast, Toasted Black Walnuts and Maple!" Chef Chris Brown, Citizen Catering

Deep Fried Macaron

"The team at Daniel et Daniel has created a truly CNE-inspired macaron. Deep-fried, drenched in chocolate, and covered in your choice of favorite toppings ranging from beer nuts, popcorn, M&M’s, and candied bacon. For the ultra-decadent, we suggest adding two scoops of Daniel et Daniel’s home-made salted caramel ice cream!" Tom Flaherty, Daniel et Daniel

Bite-Sized Bahn Mi

"With the CNE in full swing, we’ve taken notice of the outrageous -- yet strangely delicious -- combinations of flavours and cultures in one dish. At Presidential Gourmet, we love culture and fusing different elements into our menu items, like our miniature Bahn Mi with Honey Baked Ham, Liver Pate, Pickled Daikon, Carrots, and Micro Cilantro on a not-so-typical top cut Slider Bun." Executive Chef Jay Suppiah, Presidential Gourmet

Deep Fried Grilled Cheese Rollup

"Wanting to put a twist on a classic comfort food dish, I went with a childhood favourite. The first question that came to mind when thinking of a dish worthy of the CNE was 'What can I deep fry?' So, we came up with the Deep Fried Grilled Cheese Rollup. We use the Ploughman’s Loaf from Blackbird Bakery, flatten it out, fill it with aged cheddar and smoked mozzarella, and roll it into a torch-on before freezing it. Then we bread it and deep fry it because, let’s be honest, everything is better deep fried -- especially cheese!” Chef Kevin Castonguay, ProvisionsTO

Gourmet Mini Doughnuts

"Everyone remembers the Tiny Tom Doughnuts from the Ex, but at en Ville, we like to do it a little differently! We make all our own doughnut batter and fry up these sweet treats fresh right in front of guests! Guests then choose from a huge array of different flavours and toppings. One of our favourites right now is our Maple Glazed Sweet Potato Coconut doughnut. Preparing mini doughnuts hot and fresh, and giving guests the chance to finish it off just the way they like, never fails to bring back memories of summers at the Ex, licking the sugar and cinnamon off your fingers!" Executive Chef René Kramer, en Ville Event Design and Catering

"Nacho" Average Nachos

"Nachos show off their sweeter side with this dessert take on a dish that everyone loves. Baked Tortilla Chips are basted in Butter and coated in Granulated Brown Sugar and Cinnamon before being baked and dusted a second time. The taste is reminiscent of Cinnamon Toast Crunch cereal. As a build your own buffet, guests load on their own toppings such as fresh Whipped Cream, Caramel Sauce, Chocolate Sauce, Blueberries, Strawberries, Candied Walnuts, and more! Certified CNE foodie approved!" Fia Pagnello, Kiss The Cook Catering So what do you think? How many of these badboys would you try out? Let us know in the comments.

Toronto’s Top Caterers Share Their Favourite 2016 Summer Dishes

You know we’re all about the catering here at EventSource! We absolutely love discovering all the latest seasonal food trends Toronto’s favourite caterers have in store for us. With wedding season upon us, and summer menus in full effect, what better time to reach out to top Toronto caterers to see what they'll be serving up this season? By the way, if you fancy yourself a real foodie, you’ll be thrilled to know that the best of the best are partnering together to create the city’s first-ever Toronto Catering Showcase - an entire day filled-to-the-brim with delicious, gourmet cuisine! It all goes down Sunday, October 16, 2016. We’ll keep you posted on the details!

Spiced Watermelon and Blackberry Salad

We are celebrating the summer with this Spiced Watermelon and Blackberry Salad! Flavoured with chili and lime kosher salt, this bright and colourful plate is accented with basil, mint puree, crumbled feta and mint-basil dust. It's a cool and refreshing departure from your traditional wedding menu, and totally instagram-worthy. The blackberry gastrique and mint micro-green finish create an absolutely beautiful bouquet of summertime flavours; and it tastes just as good as it looks! Executive Chef Karen O'Connor, Daniel et Daniel Catering & Events

Summer Corn and Avocado Salad

with Tequila Lime Grilled Shrimp & Mango-Jalapeno Vinaigrette Mexican or Latin food is always trending! This dish incorporates local, seasonal, organic produce along with sustainable seafood and speaks to the light, fresh feel any salad or starter should have at a grand summer affair. It also incorporates elements of the grill which lends itself to notions of summer in the backyard, at the cottage, in nature or on a beautiful beach. It has vibrant colors and a spicy finish without being too overwhelming. It’s an eye catching dish with approachable summer elements such as corn, local heirloom tomatoes, and crisp cucumbers. The Latin influence comes into play through the use of homemade blue corn tortilla crisps, tequila-mango vinaigrette, and a touch of heat from the jalapeno chilies. Chef Toben Kochman, Toben Food By Design

Hand-Rolled Maltagliati Pasta Dish

with Ontario Asparagus, English Peas, Ramps, Toasted Pine Nuts & Organic Local Ricotta Our favourite summer dish this year is our Hand-Rolled Maltagliati Pasta Dish. This dish has a great rustic elegance and uses our finest ingredients! It's great as an appetizer or a light main course! David D'Aprile, 10tation Catering

Dry Asian Rubbed Petite Flat Iron Steak

with Cilantro, Ginger Shrimp Salsa, Star Anise, Miso Jus & Stuffed Chicken with Smoked Pancetta Risotto, Mint Basil Vodka and Tomato Coulis Our favourite summer dish this year - Dry Asian Rubbed Petite Flat Iron Steak with Cilantro, Ginger Shrimp Salsa, Star Anise, Miso Jus & Stuffed Chicken with Smoked Pancetta Risotto, Mint Basil Vodka and Tomato Coulis. This vibrant summer dish is best suited for weddings, combining beauty with style for the ultimate dining experience. President Cary Silber, Encore Catering

Seared Scallops

with White Chocolate-Lavender Espuma, Sweet Peas, and Pomme Souffle Our favourite summer dish this year is our Seared Scallops with White Chocolate-Lavender Espuma, Sweet Peas, and Pomme Souffle. For food-savvy wedding couples and their guests, only the highest-quality seafood and meats will do. Using fresh ingredients, we love to create unique flavours like this dish. This wedding season favourite has the perfect combination of summer flavours. Executive Chef Jay Suppiah, Presidential Gourmet

Pork Belly and Kimchi Canapé

This summer we have a couple of new dishes that are proving to be incredibly popular such as our Maple Glazed-Pork Belly and Kimchi Canapé pictured above. It's a great combination of flavours that work well together, and as you can see, it's unique in its presentation. Joshua Hendin, Treeline Catering

Seasonal Tomato Dishes

For us, nothing quite beats a seasonal tomato dish in the warm summer months! At one of our weddings, we had the opportunity to cook using a the hearth of a wood-fired oven wherein we baked a sourdough bannock using red fife. We topped it off with St. Elizabeth Blue Cheese, Ms. Vickie’s Tomatoes from Prince Edward County, Tomato Jam and Pickled Red Onion. It's a tangy bite of sweet, sour, and savory all rolled into one. Chef Kevin Castonguay, ProvisionsTO

Seafood Ceviche

Photo Courtesy of Cindy La Fresh and full of bright citrus flavour, our Seafood Ceviche is the perfect summer wedding dish! It’s refreshing, light and healthy and adds a touch of elegance to any celebration! Chef Tom Brodi, Oliver & Bonacini Events and Catering

Quinoa Corn Dumplings

with Thai Spiced Peppers, Zucchini, Onions, and Mushrooms in Lemongrass Coconut Broth Our favourite summer dish this year is our Quinoa Corn Dumplings with Thai Spiced Peppers, Zucchini, Onions, and Mushrooms in Lemongrass Coconut Broth. This dish is vastly different from the traditional steak and potatoes or meat-based main course. We love this vegetarian option for our clients, it's such a showstopper that screams 'Summer' on the plate. Executive Chef Christopher Matthews, Eatertainment

Confit Chicken Supreme

There are so many fabulous alternatives to the standard ‘Meat and Two Veg’ wedding entrée (that so many have come to expect) that feature the very best of local produce, prepared simply. Our pick for the summer is our Confit Chicken Supreme. This is not the rubberized banquet hall chicken we’ve all had before. It's cooked low & slow, and finished up in a smoking hot cast iron skillet to crisp up the skin. Included in the dish is Local Asparagus, Roasted Cauliflower, Sweetcorn, and Warm Toasted Quinoa with Beets. The chicken itself is topped with Heirloom Tomato & Cucumber Relish. Executive Chef René Kramer, en Ville Event Design & Catering

Curried Cauliflower Bake

with Crispy Kale When building a menu, we always try to look for items that are versatile and pop on the table. With its bright colours and fresh flavours, our Curried Cauliflower Bake with Crispy Kale has been by far our most popular item of the summer season. It satisfies vegans and omnivores alike, transitioning from daytime lunch to an evening soiree menu with ease. Co-Owner Marie Fitrion, Urban Acorn Catering

Chardonnay Marinated Supreme of Chicken

with Fresh Ontario Bell Pepper Chutney As Ontario starts the summer growing season, at CaterTrendz we embrace all that we can get our hands on. One of our favorite summer main courses this year is a very simple dish: Chardonnay Marinated Supreme of Chicken with Fresh Ontario Bell Pepper Chutney. We love the sweet and tangy profiles that this dish provides. Paired with a nice Chardonnay, this vibrant dish offers an abundance of bold yet light flavors to please a summer palette. Chef Walter Vaz, CaterTrendz Culinary Productions

Family Style BBQ

Photo Courtesy of Josh Tenn-Yuk Family Style BBQ has been one of our most popular catering styles for summer weddings this year. With a BBQ trailer in tow, it allows everyone to share, be communal, and try a little bit of everything! It’s more relaxed than traditional plated weddings and allows for a little more creativity when putting together a menu. Pictured above is our mixed BBQ served on butcher paper- something a little more rustic and cottage-y, while really evoking that outdoor summer feel. Chef Matt Basile, Fidel Gastro's

Crispy Polenta Cake

with Charred Grapes, Basil, and Octopus Escabeche Photo Courtesy of Shane Fester Photography For the summer, we love lighter fare (much like the above dish) for weddings and all events in general. We want people to eat dinner and still have the energy to get up, dance, enjoy the warm summer nights, and socialize with friends. That, to us, is what weddings are all about - a celebration with friends and family brought together by two people. For this reason we focus on fresh produce, lighter proteins (such as seafood), and simple flavours. It’s the time when produce is flavourful and abundant, so why complicate things? Chef Matthew Ravenscroft, Parts and Labour Catering

Spit Roast Duck B ùn Station

Photo Courtesy of Drew Duck Photography Popular this year are our grilling stations where we take advantage of the beautiful summer weather and invite wedding guests to enjoy food fresh off the BBQ. Whether it's a plated diner, family style, or cocktail reception with food stations, this one is always a hit! Executive Chef Chris Brown, Citizen Catering

Holy-Moly Guacamole

Transport your taste buds to Mexico with our authentic, made-to-order guacamole food station. The base of the dish begins with perfectly ripened avocados, fresh squeezed lime, garlic, salt and pepper, which are ground with a mortar and pestle. Guests can customize the rest by selecting from an array of ingredients including diced tomato, jalapeno, corn, red onion, strawberries, pomegranate, bacon, cotija cheese, toasted pumpkin seeds and hot sauce. After the custom guac is mixed, our Chef places it into a small bowl with a side of made-from-scratch-before-your-eyes tortilla chips. We absolutely love this popular summer wedding food station – and so do our Clients! Fia Pagnello, Kiss The Cook Catering

House-Made Gelato Bar

It’s only natural that things are going to heat up on the dance floor, especially at a summer wedding, and we have the perfect treat for you to cool off with! Our favourite summer dish this year is our House-Made Gelato Bar. With so many flavours and toppings to choose from, your guests will thank you! Chef Elio Zannoni and Catering Manager Nicole Sandow, Gusto54

17 Cater Trends To Look For In 2016 As Predicted By Toronto's Best Caterers

If bison sliders and build-it-yourself poutine stations seem overdone to you, you're in good company. So, what's trending for 2016 when it comes to weddings and other special events? We rounded up the most delicious predictions from seventeen of Toronto's top caterers to share what they'll be serving up this year. Feeling hungry? On the menu, we have global inspired delicacies from as far as Hawaii and Eastern Europe, some innovative takes on old classics, and of course, some other interesting surprises to whet your palette. Bon appetite!

"Cocktail Style" High-End Apps

"Above is a photo of our Mini Roasted Lamb Chops with mustard glaze and olive tapenade. We predict high end appetizers (such as this one) will be a food trend, particularly for weddings in 2016, as cocktail style receptions are becoming more popular than formal sit down dinners!" - Chef Andrew Ellerby, McEwan Catering

The Infamous Bar Cart

"A returning trend that we will start to see at events in 2016 is the bar cart! Pushing mini plates of dishes such as lobster pogos, foie gras, and frittatas to seated guests or throughout a crowd will be all the rage! It's a throwback to a classic era of entertaining and guests enjoy being able to select a la carte." - Executive Chef Christopher Matthews, Eatertainment Special Events & Catering

Soup Served "French-Style"

Photo Courtesy of Cindy La "We’re starting to see more four-course dinners at wedding receptions, with the first or second course being a richly flavoured soup or consommé. To add an extra luxurious element, many soups are being served French-style, presenting a beautiful garnish in the bowl before the soup broth is poured.” - Chef Paul Brans, Oliver & Bonacini Events and Catering

Aloha Poke

Photo Courtesy of Kelvin Young Photography "Poke, pronounced Po-kay, is a raw fish salad originating in Hawaii. We predict this dish is going to be a must-have menu item in 2016 and so we have added a Poke food station option to our 2016 event menu. Chefs help guests build their own custom bowl starting with a base of rice, and adding your choice of raw ahi tuna, salmon, smoked octopus, or shrimp with a variety of fresh ingredients and signature sauces. We are so enthused about the dish that we are planning to deliver it to the Toronto food scene in a much bigger way. Be on the look-out, but also be warned.. poke is totally addictive!" - Fia Pagnello, Kiss the Cook Catering

Rustic Farmhouse Seafood Boil

"Guests sit at communal tables and are encouraged to eat sans cutlery for this relaxed, rustic, farmhouse-style meal. Place settings include wooden mallet favours (engraved with bride and groom’s initials, if desired), lobster bibs, and mason jars full of local craft beer. The dish is full of Steamy lobster, head-on shrimp, Canadian mussels, and other seasonal shellfish. Spicy andouille sausage, potatoes, and corn are cooked in an Old-Bay infused craft beer broth and poured directly onto a butcher paper-lined table. This is the perfect meal for an intimate and casual summer wedding where good food, family, and friends are the focus!" - Sofia Gatsos, en Ville Event Design and Catering

Family Style Dining

"Pictured here is a 'Providore Grazing Station', filled with house cured meats, terrines pickled vegetables, scotch eggs, whole roasted cauliflower, cured trout, and crispy Albacore tuna. A great communal station for appetizers, dinner, and/or late night snack. Boredom of the traditional sit down dinner has reached a new high. Sharing is the new caring when it comes to the restaurant scene and we are now seeing this trend with catering too. Clients are wanting to share with their guests the social and communal aspect of eating. Not only does the experience of family style dinning bring guests together, it allows for guests to experience a greater variety of menu offerings." - Chef Tallis Voakes, Providore Catering

Charming Upscale Brunch

Photo Courtesy of Justin Eastman "Pictured above is a Vegan Strawberry Bread Pudding with Coconut Chantilly and Fresh Mint - a great dish for a brunch celebration! In 2016, we predict clients will swap out those late night dinners for a bright and intimate upscale brunch with friends and family!" - Marie Fitrion, Urban Acorn

Chef-Driven Fast-Casual Concepts

"Our latest culinary masterpiece combines the heartiness of Applewood Smoked Bacon, Bison Beef and Dill Pickle, with the elegant taste of Aged Cheddar inside a soft Perogie shell. Chef-driven fast-casual concepts will grow in popularity at many different types of catering events in 2016, including weddings and corporate events. Encore’s “Patriotic Polish Perogie Burger” will entice you to step out of your comfort zone and experience a unique and fulfilling taste of culinary patriotism!" - Executive Chef Roshan Wanasingha, Encore Catering

Clean Eating

"Dishes using local flavours that push to make a positive environmental impact will be trendy for wedding receptions and other events in 2016! A great example: Our Gorgonzola Panna Cotta with Roasted Pears. This year, we're getting back to our roots with clean menus and a natural approach to a wholesome and healthy lifestyle. This dish, and many other innovative dishes, will keep you right on track!" - Executive Chef Jay Suppiah, Presidential Gourmet

Sustainable Seafood and Authentic Middle Eastern Spices

"CaterTrendz has embraced both sustainable seafood and authentic middle eastern spices into our offerings for 2016. Pictured above is Sebah Baharat (middle eastern spice) Pan seared sablefish with smoked paprika and saffron cream, and organic greens, honey roasted Starkrimson Pear and aged balsamic dressing! We find it's important to incorporate authentic middle eastern spices, as a much larger part of the population wants to authentically experience different culture foods. On top of that, sustainable is on everyone’s mind these days and Seafood is emerging as a great alternative to traditional meats. As discerning palettes hanker for velvety butter tasting Seafood, the very versatile, highly sustainable sablefish is moving to the top of every menu, and will continue to do so this year. " - Chef Walter Vaz, CaterTrendz Culinary Production

Small Bites with Big Tastes

"Pictured above is our Seared Scallop and Pancetta! The new year always brings on a feeling of freshness and creative thinking for all of us at La Cantina. Continuing on our experiences from 2015, we see a lot of clients gravitating towards our smaller plates and tasting menus for a variety of events. Traditional events consist of 3 or 4 courses, but adding a course or two tends to create more of a 'WOW' factor and stimulates the senses. Multiple courses and bold interpretations on the classics we know have been increasingly popular for us and deliver great impact to any event, and we predict we will see even more of this in 2016!" - Executive Chef Anthony Ramundi, La Cantina Catering

Veggie Centric Plates

"Dishes that incorporate a lot more seasonal, local vegetables, with less of the large proteins are definitely going to be a trend in 2016. In keeping with delivering in local produce, we will see growth in classic preservation methods, rather than using imported vegetables. They will be used subtly to enhance the dish. Our Beet and Burrata dish combines house made cheeses and a light pickling of beets. It presents beautifully and all elements are local. The creaminess of the burrata complements the beets which are slightly acidic, and then sweet. Absolutely fantastic paired with prosecco!" - Executive Chef Bradley Yip, Jewell Catering

Heavy Eastern European Comfort Foods

"Because people travel extensively to far away places and bring back the local flavours, we see heavy comfort foods (specifically German and Eastern European foods) making a comeback in 2016. Schnitzel is a big one and so we have developed a “Schnitzel Bar”, an active food station where our chefs will finish a Schnitzel with assorted toppings to the guests’ specification and taste. The perfect addition to your upcoming event!" - Chef Ashtad Dadachanji, Marigolds & Onions

Merveilleux

"Featured in the photo above are our pillowy, snowball-like mounds, filled with sweet whipped cream, crushed meringue, and covered in an unlimited assortment of flavors. Flavours guests can choose from include chocolate flakes, white chocolate shavings, caramelized hazelnuts, or shaved almond chips. This treat will take wedding sweet tables by storm in 2016!" - Chef Simon Kattar, a la Carte Kitchen

It's Okay to Play With Your Food

"The dish pictured above is a play on traditional candy. We believe a strong food trend that will emerge in 2016 is 'playful eating'. The featured dessert is a chocolate peanut butter cup with peanut brittle, peanut butter ice cream, and maldon sea salt." - Deirdre Anderson, L-eat Catering

Preparing the Meal in Front of Your Guests

Photo Courtesy of Shane Fester Photography "An aspect of catering I feel is gaining more prominence, from our experience at P&L Catering, is the visible presence and pageantry of creating the food which guests are enjoying. Long gone are the days in which cooks stay tucked away in a dark corner; nowadays it seems like people want to actually see chefs creating the dishes in front of them. We aim to create an intimacy at our events, from all aspects - one which creates a dialogue between the cooks and guests to enrich their participation in the event itself. In doing so we hope to elevate our food from a simple dish to an all-encompassing experience." - Chef Matthew Ravenscroft, Parts and Labour Catering & Events

Re-Presentation of The Foods We Already Love

"This year our focus is on what we are calling Re-Presentation. While the foods may be what we have all seen in the past, we are focusing on re-presenting them in fun and different ways! The first photo above is an example of what we called 'Cheese & Charcuterie Clip Boards'. The second is our 'Edible Art Smashball Dessert' - an ambitious food station where a marble 'canvas' is prepped with chocolate and caramel drizzle. Then, a chocolate ball filled with peanut butter, chocolate, and other dust is smashed onto the canvas. Guests use scrapers to scoop up the smash and sprinkle it over a salted caramel pudding. By re-imagining the presentation, the foods that we love can be re-loved! Super fun for your events in 2016!" - Jake Curl, Daniel et Daniel Catering & Events

Do you have any other food predictions for this year's events? Let us know in the comments below!

2015 Fall Food Trends from Toronto's Top Caterers You Have To See!

With the days getting shorter and evenings getting cooler, we wanted to find out what Toronto's top caterers had in store for fall 2015. To keep you in the know, we reached out to a select panel of Toronto's top caterers to share their opinions on what is trending in the culinary world this fall. From hearty home cooked dishes with a twist, to seasonal favorites, we've gathered all this seasons must-eat treats.

Familiar & Comforting with a Twist: Braised Beef

Image Courtesy of en Ville Event Design and Catering "There’s nothing like some warming and hearty braised beef, delicious with a well prepared risotto, washed down with a nice glass of beer. However, things aren’t always what they appear to be! Our risotto is actually Saskatchewan barley, served with BC Pinot Noir braised Alberta Bison Short Rib, finished with Ontario Heirloom Root Vegetables roasted with Quebec Maple Syrup. Something to highlight the best of seasonal produce from all over Canada! What looks like a frosty glass of beer is immediately a surprise to anyone picking it up. First, the warmth from the glass, then the familiar aroma of winter spices, apple and cream. The base is en Ville’s traditional mulled apple cider, spiked with cinnamon scented Goldschlager, topped off with spice infused whipped cream, and sprinkled with 24 karat edible gold flakes." - Andrew, en Ville Event Design and Catering

Rabbit Season

Image Courtesy of La Cantina "Rabbit has become the replacement to pork, chicken and beef. Accompanied by our second choice for fall food trends, fresh picked vegetables with our Italian 'sotto olio' (under oil) pickled garden vegetables. Delicious with polenta and pan roasted olives and cherry tomatoes!" - Natalie, La Cantina

Keepin' it Classic, Mac

Image Courtesy of Kiss The Cook Catering "Comfort foods are back in full swing this Autumn and we predict that these will be a sought after menu item for special events this season. What makes the dish so buzz-worthy? What’s the secret recipe? We won’t give it away, but we'll admit that there are truffles in the cheese sauce – yum! Signature pasta elegantly served into a martini glass, topped with your choice of ingredients including butter-poached lobster, pulled pork, smoked bacon, peas, caramelized onions, parmesan cheese, hickory sticks, chives, and much more. To honour the seasonal flavours, we added pumpkin mac n’ cheese to the menu: mac n' cheese literally baked in a pumpkin - infusing all that amazing flavour! The brown-butter breadcrumb topping is to die for." - Fia, Kiss the Cook Catering

Stay Close to your Roots

Image Courtesy of Cookery Catering "Our choice for this season's trend is the Roasted Roots w/ Butternut Squash, Heirloom Carrots & Baby Beets Dressed in Pistachio Apple Cider Honey with Crushed Sweet & Salty Wild Rice Rolled Oat Brittle. Fall root vegetables and squash served among many seasonal ingredients used by our chefs while preparing autumn menu creations. With a little digging in your local area, it truly is easy to source a massive variety of produce available within a short distance from where you live or work. Start with thinking seasonally, as we transition into the beginning of fall, a whole new world of bounty is becoming available that screams new flavor of robust, rich and earthy ingredients. Luckily, we are surrounded by some of Canada’s best producers of fruits, vegetables, grains, proteins and dairy from our pride-driven Ontario Farmers, season after season. It does not end here though, along with our passionate farmers, think about the regional artisans, brewers, wine makers, charcuterie masters, cheese makers, fishermen and hunters. We love creating local relationships to source our company’s best available products and ingredients. You’ll be inspired from supporting the men and women of the industry who devote their lives to creating what is best for all of us. It’s not hard to source, just think local and seasonal." - Mat & Andrew, Cookery Catering

You'll Fig-ure it out

Image Courtesy of Yorkshire Pudding Inc. Catering "No longer just a side show on your cheese boards, fibre-rich figs are showing up everywhere from marinades and desserts, to hors d’oeuvres and salads. Here we are showcasing the delicate fig in sweetened port with balsamic, spice and citrus. Served in crisp phyllo with gorgonzola and crisp prosciutto, we can’t think of a better way to enjoy the unique flavour and texture offered by this humble fruit." - Sarah, Yorkshire Pudding Inc. Catering

Southern Charm

Image Courtesy of Eatertainment "Mini Chicken & Waffles with Maple Jalapeño Sauce: Perfect for fall, but versatile enough to serve year-round! Great for brunch parties, evening cocktail events, late night stations at a wedding … they are such a crowd pleaser!" - Suzanne, Eatertainment

Deconstructed Squash Done Well-ington

Image Courtesy of Encore Food with Elegance "A Harvest Favourite with a Timeless Twist: a big trend for this fall is the Deconstructed Squash Wellington: Layers of Butternut Squash, Sliced Mushroom Duxelle, Gratinated with Foie Gras Served with Rich Port Wine Jus, Kale Chips, Turnips and Garnished with Mille-Feuille" - Roshan Wanasingha – Executive Chef, Encore Food With Elegance

Das ist gut: German Chocolate Cake

Image Courtesy of Daniel et Daniel "It was one of my favourite cakes as a kid and we wanted to figure out a cool new way to serve this gooey delicious treat. The original is a chocolate cake covered with a sticky coconut and pecan glaze. We turned the cake inside-out and made a coconut and milk chocolate mousse and filled the center with the gooey pecan coconut glaze. We serve this with a coconut water wafer, bitter chocolate yogurt, praline pecan dust and some fresh, toasted coconut." - Bonnie Kravitz, Pasty Chef, Daniel et Daniel

Some serious brain Freeze: Cryogenic Ice Cream

Image Courtesy of Beretta Kitchen "This fall, we predict interactive dessert stations will be a big trend at weddings and events. Sweet stations where you see desserts come together in front of your eyes like, roast your own marshmallow s'mores. Beretta Kitchen offers a cryogenic ice cream station where guests will be wowed as ice cream is made right before their eyes with the magic of liquid nitrogen!" - Cynthia Beretta, Beretta Kitchen Any fall favorites you'd like to see on the blog? Drop a note below and we'll put it together for you.

EventSource's Ultimate Guide to Choosing a Wedding Caterer in Toronto

Crafting the menu selection for your wedding is absolutely one of the most important - and fun! - decisions you need to make when it comes to the success of your fête. The food at your wedding often spells the difference between "that was good" and "that was spectacular!". In general, selecting your caterer hinges on several key variables including cost, reputation, customer service and of course, personal preference. To help make choosing a caterer in Toronto even easier, we teamed up with five of Toronto's top caterers to create this helpful guide of tips, tricks and FAQ's that are certain to help you through the process of selecting the perfect caterer for your wedding. Ready? Here we go!

Everything you need to know about Menu Tastings

Photo Courtesy of Marigolds & Onions The idea of a tasting sure sounds fun, but remember, you're not there for a night on the town; you're there to make some very important decisions that will impact one of the most important aspects of your wedding day. So what should you expect from a tasting? Our friends at Marigolds & Onions tell us: "The tasting offers the couple an additional opportunity to meet the caterer and sample their selected wedding menu. At this time, the menu can be “tweaked” to ensure that the couple is fully satisfied. Feedback on the food being sampled is strongly encouraged: discuss everything from presentation to actual taste and flavours (i.e. seasoning, types of sauce, personal likes & dislikes etc.). If the couple is torn as to what to select, do not hesitate to ask for a sampling of more than one item, as caterers regard the tasting as a trial run to the big event. During the tasting, the caterer will often bring in rentals for viewing – from glassware to china to cutlery and linen." In short, the tasting is your final chance to speak now or forever hold your peace. Now what about the timelines and the costs associated with tastings? "There is no set rule as to how far in advance you have to book your tasting and every couple is different in terms of the pace in which they plan their wedding. Some couples choose to book a tasting prior to finalizing their caterer selection - they wish to meet and greet various caterers prior to making their final decision (be sure to inquire about any fees should you end up NOT booking with a caterer). Other couples will book their caterer based on their rapport with their event representative and the reputation of the catering company. In this case, the couple often comes in for a tasting to finalize their menu and to work on other details as the wedding approaches."

Some Venues have a "preferred" list of caterers. What exactly does this mean?

Photo Courtesy of Food Dudes As you search for your venue, you'll begin to notice that many venues have a list of "preferred" caterers. On the surface, this simply means that the venue has done extensive work with these particular companies and has thus "pre-approved" them. So why is this important? Imagine being a caterer and being told you have a wedding gig for 250 wedding guests. So far, so good, but here's the catch: you've never seen the space, you don't know the limitations of the space, you don't how where to set up your food stations, bars, delivery, etc... You don't even know where the kitchen is! No easy feat. This is where preferred caterers come in - they know the space inside and out, a major advantage to helping ensure the success of your special day. Now here's where things get interesting: some venues with preferred lists will still allow you to bring in your own caterer (additional charges often known as "landmark fees" may or may not apply), while for other spaces, "preferred" actually means "required". General rule of thumb? Large spaces = required; smaller spaces = suggested. When in doubt, ask your caterer. For example, June Mittler at Food Dudes tells us: "if a client wants to book our company to work at a venue that we have not worked at before, we always get in touch directly with that venue first to find out a little more about them to ensure a successful service before we get deep into the details and specifics. We typically find out the size, what rentals are provided by the venue, if they provide their own bar, bartenders, or staffing, etc. We also like to arrange a site visit by our event coordinator so that we get to know the layout of the kitchen, what equipment is available for our use, meet our point of contact face to face, and basically get a good feel of the venue so we can help our clients out and be as knowledgeable as possible with a space we are not as familiar with."

Who is my On Site Catering Dream Team?

Photo Courtesy of Daniel et Daniel Flawless execution of your wedding day involves crystal clear communication between all of your event staff - all working in tandem from behind the scenes. Russell Day from Daniel et Daniel shares with us exactly what your caterer needs to provide: Catering Coordinator: One of the most vitally important people - this is the person who has been the couple's primary point of contact from the very beginning of the planning process. The couple can expect that the coordinator will have communicated all set up details to the staff and will be on site to troubleshoot so that all the little details are not left to the couple on their special day. The coordinator also looks after any changes and will execute the service with professionalism and a smile! Bonus tidbit: in the unlikely event that the coordinator cannot be available on the day of your wedding, reputable caterers always have a back up plan and will ensure that another representative is introduced to the couple well in advance and is thoroughly briefed ahead of time. Head Chef: We select our chefs very carefully for our events. If there has been a tasting, our Chef will arrive armed with tasting pictures and full knowledge of plate presentation and all event details. Upon arrival, our chefs will sort through all of the equipment required and will be briefed by the coordinator on any details that may have changed so as to ensure total event success. Head Waiter: The first server on any event is a head waiter. They will look after ensuring that the service runs smoothly, efficiently and that the service staff is friendly and accommodating. Delivery Staff: The unsung heroes of your big day - efficient, friendly and organized, delivery personnel are vital to making sure the day runs smoothly. Good delivery staff will arrive promptly (barring any unforeseen traffic!) and will be in and out with a minimum of fuss, ensuring that all items of a couple's order are checked, packed, and delivered to the proper locations on site.

Review the Reviews

Photo Courtesy of Encore Catering With over 35 years in the biz, Encore Catering knows a thing or two about reputation. Before signing on the dotted line Cary Silber of Encore Catering suggests searching for online reviews to read up on others' experiences. If reviews are consistently positive and encouraging across numerous platforms, there's a much higher likelihood of success. On the flip side, if you spot a negative review, a professional caterer will be pleased to explain the reason behind them and outline to you exactly how they intend to avoid any concerning pitfalls. A professional caterer can address any past hiccups without getting defensive.

Catering is not a Commodity

Photo Courtesy of Kiss The Cook Catering When you're hyper-focused on planning your own wedding, you may find that you begin to look at catering - and many other aspects of weddings - as a commodity and begin questioning why one caterer's Beef Wellington is $3 more per head than another's. Fia Pagnello of Kiss The Cook Catering tells us: "The appearance and presentation of food can make people “see” flavors before they actually experience tasting them. This phenomenon can actually influence flavour experiences, so it’s highly important to choose a wedding caterer that will present food in an unique and attractive manner." In other words, presentation contributes a great deal to the overall enjoyment of your wedding. Good presentation takes additional time and skill and time and skill will typically increase costs. Case in point: "One of our most popular items for wedding season last year was our Mason jar salads, which are a perfect example of how presentation can make a relatively simple salad extra special and memorable. Decor elements are also a great way to enhance a display. For example, we like to use old barn board, real oak wine barrels, chalkboard menus or vintage crates at a rustic outdoor wedding to really enhance the presentation of the food while also reinforcing the overall theme of the wedding.."

Do you have a question for Toronto's caterers? Ask it in the comments section and we'll get an answer for you!

Delicious Food Trend Predictions From 11 of Toronto's Top Caterers!

Toronto's top caterers are back with 11 delicious food trends that you can expect to see at this year's weddings and other catered affairs. From creative twists on traditional fare to a conscious shift toward healthier options for guests, 2015 is looking as delicious as ever. With that said, it's time to dig in and get hungry - here we go!

The Year Of The Chicken Wing

Photo Courtesy of en Ville Catering en Ville Catering predicts 2015 as the year of the chicken wing. "We are seeing it on more and more menus, only slightly transformed from the typical buffalo and blue cheese variety." enVille's spin on the on the classic? Chipotle Maple Glazed Smoked Chicken Lollipops with Blue Cheese Dip. Yum!

Upscale BBQ

Photo Courtesy of Kiss The Cook Catering Moving away from traditional burger and sausage barbeque fare, Kiss the Cook Catering predicts more high quality ingredients and flavours in 2015. Dishes will be influenced by Southern flavours and Cajun seasonings with menus offering items such as deep-fried okra, crab shacks, fried chicken and jambalaya. We’ll also be seeing more BBQ weddings in 2015, with menu items such as slow smoked ribs, spicy jerk chicken, blackened red snapper, truffle mac 'n cheese and creole salads.

Vegetarian Gourmet

Photo Courtesy of Yorkshire Pudding Inc. Yorkshire Pudding Inc. predicts we are going to see a push towards plant-based food items that are "satisfying yet sexy". Their mouth-watering creation above is a roasted heirloom beet with crumbled pistachio, goat cheese, citrus and micro basil. We don't think you'll be missing the meat in this delicious bite!

Deliciously Healthy with a View

Photo Courtesy of L-Eat Catering L-Eat Catering's Executive Chef Tony Loschiavo sees 2015 food trends leaning towards healthier foods comprised of green vegetables, whole grains, and lean proteins. "These dishes will be accompanied by sauces made from veggies and herbs, replacing sauces that traditionally were made using butter, cream, and/or animal fats." Pictured above is one of Tony's healthy creations; roasted pickerel, on top a bed of toasted fregola with wild leeks and salsa verde with a side salad composed of parsnips, carrots and brussel sprouts.

The Substantial Pass Menu

Photo Courtesy of Treeline Catering Treeline Catering says that more and more people are drawn to their Substantial Pass menu over a plated or buffet style service. "The incredible variety means that guests are encouraged to choose dishes they adore from the servers as they are brought into the guest area, as opposed to being served pre-selected dinner plates." Pictured above: a lovely small plate of tortellini in marinara sauce!

Charcuterie Boards

Photo Courtesy of Taste Culinary Who doesn't love a a good Charcuterie board? Taste Culinary predicts big things for our meaty friends in 2015! Featuring gourmet smoked meats and pickled accompaniments these beautiful boards taste as amazing as they look!

Under The Sea

Photo Courtesy of City Gourmet Chef Kai of City Gourmet tells us that seafood will once again be a hot item in 2015. "Specifically, lobster and shrimp will be popular given the recent affordability and abundance within Canada." There are so many options when it comes to choosing a seafood option for your event. Gone are the days of shrimp skewers and fried pieces of fish. Today's caterers are experimenting with new varieties of fish and new ways of presenting them to guests.

This looks like the Vegan-ing of Something Special

Photo Courtesy of Justin Eastman Media Executive Chef Daniel Holloway of Urban Acorn reminds us that there are so many options available for couples looking for a vegan option to both satisfy guest requests and provide a meal that is truly unique. "In 2015 we will continue to see a rise in refined vegan cuisine with flavours presented that will rival any meat dish!". With dishes like the Warm Vegan Harvest salad (pictured above) we believe he just might be right about that!

Themed Menus for Themed Events

Photo Courtesy of Food Dudes Food Dudes tell us that themed menus are going to be big in 2015! "We love to work with our client's themes and create a menu that works perfectly for each one. We create diverse and dynamic menus pulling from different ethnicities and eras from around the world. Every menu that we create is customized to the taste and style of each client. " The Vietnamese Spring Roll stand (pictured above) is a perfect example of custom cuisine suited specifically for a Client's themed event.

Comfort Food With A Twist!

Photo Courtesy of Encore Food With Elegance Chef Roshan from Encore says "I think classic comfort foods with a twist will become more and more popular in 2015. For example, we created Chilli-Chocolate Nutella Poppers. It’s the comfort of the sweet and savoury combination that transforms this dessert into a comfort food, creating something that is truly unique and memorable. I believe chefs will continue to experiment with different combinations for their own classic comfort food creations, so they can spark excitement and curiosity for their guests.”

Popsicle Pete Ain't Got Nothing on These!

Photo Courtesy of Daniel et Daniel Daniel et Daniel says there's a whole new catalogue of chill ways to enhance your summer (or winter) event - Popsicles! But forget the popsicles mom used to bribe you with to be good - these popsicles take on a whole new level of sophistication: Bellini, Poached Pear and Riesling, and Sangria Boozy are just some of the flavours that are being offered. Other flavours that are super popular are Salted Caramel Apple, Key Lime, Blood Orange Panna Cotta, Watermelon Mint and Pineapple Cilantro to name a few… Did you miss our article on top hors d'oeuvres trends? Click here to see more delicious offerings from Toronto's premier catering companies!

Mouth-watering hors d'oeuvres Creations from 10 of Toronto's Most Renowned Caterers

It's a tough job, but somebody's gotta do it. Everyone knows it's the catering that makes or breaks any special event. Whether you're hosting a wedding, cocktail party or corporate gala, the initial tone is set by the small yet mighty hors d'oeuvre. So what makes for a crowd-pleasing, yes-please-to-fourths, pre-meal delicacy? We turned to nine of Toronto's top catering companies to find out:

Crispy Breaded Chicken Wing Stuffed With Mac & Cheese

The name says it all! Executive Chef Roshan Wanasingha at Encore Catering pairs two of our most delicious comfort foods to create the ultimate party crowd-pleaser.

Mise en Bouche Dixy Chicken

Marigolds & Onions shares this tender, juicy buttermilk-fried chicken breast, classic creamy coleslaw and fire roasted creamed corn. A take on down-home-style fare offered up in a delicious "large-bite" portion.

Cucumber Roll With Mango Infusion

Almost too pretty pretty to eat.. almost. Eatertainment Special Events & Catering presents cucumber rolls with mango infusion - a fresh take on sushi. Black, sticky rice with a julienne yellow and red peppers are wrapped in paper-thin slices of crisp cucumber skin. Each exquisite bite is skewered with a mango champagne vinaigrette for that just-perfect, complimentary infusion of flavour.

Scallop BLT

A fresh take on an old classic! en Ville Event Design and Catering gives us crispy pancetta, a ripe cherry tomato, and aioli nestled inside seared scallop. The taste combination just melts in your mouth!

Lobster Tacos

Served at both North 44 and McEwan Catering, The McEwan Group created these gorgeous lobster tacos. Infused with fresh lime , scented soy, the lobster morsels are encased in miniature beet taco shells. Fabulous!

Parmesan Cheese Cups

Executive Chef Tony Loschiavo of L-eat Catering offers these miniature parmesan cheese cups with whipped mozzarella di buffala, then topped with a petite tomato salad. So delicious and bite-size, there's no harm in having more than one, right?

Bacon Candy

Fia Pagnello of Kiss the Cook Catering gives us thick cut bacon, lightly drizzled with a chili sugar (a mixture of brown sugar and chili powder). It's then slow cooked in the oven until everything gets caramelized, crisp and perfect. The ultimate sweet and savoury food combination!

Buffalo Chicken Crackling

Russell Day and Laura Long of Daniel et Daniel Catering & Events shared with us the Buffalo Chicken Crackling. A decadent morsel of oven crisped chicken skin topped with a micro-dollop of buttermilk blue mousse, then garnished with slivers of carrot and celery sprouts. Intensely flavourful and delicious, Russell tells it's a sure-fire way to have guests coming back for more!

Smoked Tomato Soup Shooter Topped with a Grilled Cheese Baton

Served warm, the rich, smoky taste is a surprising partner to the natural tomato flavors. Topped with a grilled cheese baton. Just perfect for Fall and Winter affairs. From executive Chef Brad Murphy at Treeline Catering.

Two Bite Turkey Dinner

This gem is a classic meal in a small bite. Kathy Woodgate of Taste Culinary shared with us this delicious bite of turkey dinner complete with stuffing and cranberries!

We'd love to hear about all the incredible hors d'oeuvres you tasted! Please share your favourite food experiences in the comments section below.

Industry Night at The Miller Lash House

On this brisk autumn evening, the wonderfully serene and historic Miller Lash House opened up their doors to industry professionals and potential clients, hosting their first fabulous industry night. Miller Lash House pulled out all the stops with gorgeous showcases from the venue's preferred supplier list (be sure to check out the impressive vendor list below). Both the indoor spaces and the outdoor marquee tent looked beautiful. ..and the food? Wow! Each and every caterer delivered on the yum! We only wish we had more photos to share!