Monday, April 18, 2011
So many projects
I took some time off from writing to tear apart the entire company top to bottom to not only be more efficient but also more successful. The first two years of business have been a great challenge and organization very difficult with only being one person. Since March 3 lovely ladies have come on board to help me out with my website, copy writing and book keeping. As you can tell the blog entries will still be done by me with my horrible grammar and Irish ways of speech.....we will call it charm. So with everything finally about to relaunch here is what is going on.
Flash in the Pan will be the food side of my writing while the new food and wine project Dine by the Vine will be found at www.dinebythevine.wordpress.com. Dine by the Vine is a massive under taking that will involve video, recipes on food and wine pairing, online cooking lessons and tasting notes all while being the marketing name for all of my winery catering (phew). Every blog post whether at Flash in the Pan or Dine by the Vine will be located at www.NiagaraCatering.ca my companies site. With all of our winery catering and patios you will be able to keep on top of everything and the specific writing at www.dinebythevine.com. But wait theres more!!
By the fall of 2011 we are launching the gourmet food label which will be called Gourmet Niagara. Though this label will commence in just a few weeks involving all the revamped prepared foods,we will be working along side farmers, grape growers and wineries to produce products that Niagara will be proud of. Also on the table, we are still working on getting our restaurant and are still in the negotiation stage.
With so many crazy things going on it is hard to believe I have time for anything else but thinking about food and wine....and well really I don't stop thinking about it. With June fast approaching I am very excited to start sharing with all of you, my creative and fun dishes served at the winery patios! Start looking for a lot more posts this summer and some posts from Kristine Barnett a young writer who loves food and wine who will join me in much of my journeys this year.
On another note.... We have been nominated for top 40 under 40 by the Business Link, Commended for our volunteer contributions by the St.Catharines-Thorold Chamber of Commerce and finalists for Iron Chef Niagara being held on the 27th. Look out year 3 because here we come!!
Slainte and happy eating my friends, Its good to be back!
Your Passionate Chef,
Shawn
Check out
www.NiagaraCatering.ca
www.DinebytheVine.com
Wednesday, March 9, 2011
We're Back
Slainte and Happy Cooking
Remember to check out www.niagaracatering.ca for all your catering needs
Monday, February 21, 2011
"I Can't Get No Satisfaction"
So while looking through the house to figure out what to make for supper I ended up finding some oranges. When I started cutting off the peel I came up with a citrus salad...I don't know why I just did. Then I went through my freezer praying I had some white fish and found some Basa. So now I was starting to get the beginnings of a pretty decent dinner. Finally I lucked out with some couscous.
So after a week I can finally get some satisfaction. I present to you:
Sometimes it is fun to just look through your house and see what you have in stock. Sometimes you can make some good meals without needing to spend another $100 no groceries and not using them.
Slainte and Happy Cooking
Thursday, February 17, 2011
The Catering Business Explained
1. To Provide food, service etc., as for a party or wedding: to cater for a banquet
2. To provide or supply what amuses, is desired or gives pleasure, comfort etc.
www.Dictionary.com
I started my company to give people an option for better food made from scratch. The recommendation I will give you when contacting a caterer is know exactly what your budget is and what you are looking to do. At Artisanal Palate for example, the first question we ask you is what the budget is and are their any guidelines like allergies etc., that we may have to follow. From that point the caterer can then put together a package for you.
Food
Insurance (auto, business, WSIB)
Labour
Lease/Rent
Licencing
Loans
Supplies
Taxes
Training
Transportation
Sunday, February 13, 2011
Our Evening of Passion
We started the evening enjoying the symbol of the experiment; Charcuterie. Charcuterie is a symbol for taking your time and having patience as over times things get better. We will always have this course and use it as a gift in all of our wedding catering packages.
Roasted Beat and Goat Cheese Terrine with Lemon Chive Vinaigrette
Seared Duck Breast with Mushroom Ravioli and Red Wine Jus
(was a secondary plate)
Our Mini Cherry Red Velvet Cake with Cream Cheese Mousse Filling
Rich Homemade Vanilla & White Chocolate Ice Cream
Grab your friends, family or coworkers and book your Passion Experiment. Everyone had a great time and it is completely interactive. So if you are looking for a completely unique personal catering experiment these are just some of the ideas you can look forward to !
Slainte and Happy Cooking
For more information contact us. We are happy to help
http://www.niagaracatering.ca/
Friday, February 11, 2011
Valentines Day: Private Passion Experiment
Cocktails
Rose Champagne
Gin and Tonic
Bombay Sapphire with Crush Lime, Coriander Cress, Preserved Lemon Peel, Grand Marnier, Tonic and Infused Simple Syrup.
Sherry Cask Whiskey with Rose & Cherry Infused Vermouth Syrup and Caramelized Orange Peel
Hors D'oeuvres
Mushroom Bruschetta on Truffle Crustini
Oysters with Rose Water Mignonet
Seared Lamb with Mustard Crust
Local Cheeses and In house Charcuterie
Buttermilk Potato Bread and Semolina Torpedo
White Wine Herb Butter
Topped with Julienned Apple, Micro Greens and White Wine Vinaigrette
Second Course
Butter Poached Lobster with Guanciale and Frisee Salad Placed in a bowl with Lobster Bisque to be Poured Table Side
Seared Duck Breast on top of Mushroom Ravioli Tossed in White Wine Cream Sauce and Cherry Duck Reduction
Red Velvet Cake Layered with White Chocolate and Cream Cheese Mousse accompanied with Vanilla Rose Ice Cream
Hungry Yet?
Remember to Check out http://www.niagaracatering.ca/ for the best in Niagara culinary and catering
Wednesday, February 9, 2011
Help, I Agreed to Cook!
Last year I created a series I called "Date Night" , a series designed to bail my friends (mostly guys) out on those wonderful dates they promise to cook dinner. The only problem is I know men and women that can burn Kraft Dinner! I have a few friends that would always call me growing up asking for recipes or food to give to a date.
So GUYS COOK FOR HER! The old thinking of men are suppose to be only professional cooks and women home cooks is dead. So I started to help my friends out on their dates and help set them up with great food. I would get a call the next day and be told how well it went. Some friends could handle more difficulty than others so that's how I would set up the meals. This process has saved my best friend's relationship 4 times, that's right 4! Not to mention all the bonus dinners, but that is how many times he got close to losing his soon to be wife. Some of us are not just great cooks but now you have a secret up your sleave...your very own chef behind the scene, Artisanal Palate. I highly recommend cooking for your date and have done it myself many times. You get a chance to learn a lot more about your date when you are not packed into a restaurant.
Now obviously this is not just for guys but let's face it. We make a lot more mistakes in relationships and it gets harder and harder to impress women. However, I have done this for female friends as well that get nervous in the kitchen.