So many projects

I was not abducted, I was not in a mental institution (though that is pending) and of course I did not leave Niagara. I have been preparing what are some of the biggest moves in this company's young life as I approach the start of my 3rd year in business on April 29th. So what is happening now with "Flash in the Pan" and Artisanal Palate? Lots!

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

We're Back

Today we had our contract meeting for our first full year at Konzelmann Estate Winery. Last year we came in to fix the many messes and mistakes left behind by past "chefs" to again bring back the reputation of the patio at Konzelmann. The time we spent in August and September was a lot of fun for me and my crew and we were looking to have some more fun in our second year. Though there were some contract issues we were able to work things out and strengthen our business and personal relationship.

Though we are involved in the Niagara Gourmet Food and Wine Expo and have an event going on we are still expecting to open up on the May 28-30th holiday weekend. I hope that you will come to join us at the Konzelmann Patio and the other possibilities that are out there awaiting contract signing.

Last summer we showed just how good food on the patio can be and this year will be even a step farther. We will take the restaurant and bring it to you right among the grapes. Keep posted through the blog our Facebook page by visiting our website at http://www.niagaracatering.ca/.

Slainte and Happy Cooking

Remember to check out www.niagaracatering.ca for all your catering needs

"I Can't Get No Satisfaction"

I have always enjoyed The Rolling Stones, and the song "Satisfaction" seems to be on my mind a lot lately. I just can't get any satisfaction when it comes to food. I have not had the chance to sit down to my own meals and have found my self over the past week eating non-descript bland and just uninspiring food. A look into the fridge today lent no great results and was bare of any vegetables and particular proteins. In the slow periods I crave to be cooking and working on new menus, but alas sometimes it is not possible.





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:

Pan Seared Basa with Sweet Chili Orange Salad with Gewurztraminer Couscous

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

The Catering Business Explained

Cater
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

As we grow up we all have a vast level of various skills to which we can develop or get help for. Cooking is a skill that I have greatly advanced beyond many others and started a company based upon my skill. Just like those that are amazing electricians or masons, self-employed people sell our master skill in the form of goods and services. There is a DIY gene in all of us, and that is where you see the level of skill often diminish when not done by a professional. Catering I feel is one of the most difficult businesses to succeed in because everyone thinks that they can do it. Often a caterer will be on the phone and when we give the price some people will flip out and give the comment of "well I can do that myself for cheaper". Of course you can do it yourself if you have good cooking knowledge and know how to properly run a function. The reason you hire a caterer is our expertise in the field. So I felt it necessary to take so may people out of the shadows when it comes to what it takes to run a catering business and explain some charges. I assure you that this model is not unlike every business that you may hire to save you time and preform at a high skill level. After all if they can not do a good job why would you give them your money in the first place.

Contacting your Caterer

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.

Always get to know the caterer you are working with. Do they use frozen foods? Is what they have made fresh with good products or with a bunch of preservatives and ordered from a certain distributor? The fact is not many caterers or restaurants make their own stuff anymore. This is where power turns to the client because if so many are using frozen products and happen to be the same product you can find at M&Ms or Costco then just do it yourself. You are paying a caterer for expertise not to heat products you can buy yourself. Unfortunately, you usually do not find the quality out until the event date, so ask or look to make sure that the caterer will give you a tasting or let you see what they are doing for you. You work hard for your money so make sure you are getting great value.

Be Realistic

It is easy for a caterer to get frustrated when dealing with a client that has massive ideas and absolutely no idea what they cost. This is a very expensive business that goes well past the cost of food, so be willing to compromise if your vision is not as important as your budget. We will gladly help you work within it.

So Why Can Catering Be So Expensive?

Caterers take on a lot costs to bring you your special day and an understanding on some of the costs may help you better plan your budget.

Just like most businesses with a service or product the cost of your raw goods is usually the smallest part of our costs. Unless you have hired a company as mentioned before as buying frozen and cheap quality foods, labour will be one of the largest expenses. Here is an alphabetical list of some expenses.

Equipment
Food
Insurance (auto, business, WSIB)
Labour
Lease/Rent
Licencing
Loans
Supplies
Taxes
Training
Transportation

As the Prices of every business rise, it is often harder and harder for a business not to elevate its pricing as simple inflation like electrical and gas go up. A caterer can witness over $3500 just to run the location. So when you are creating a budget and have a menu in mind think about 18-25%. That is the food percent costs needed for a business to be at all successful. So if you have 50 people coming and your budget is $200 and you want a server.....good luck.

Conclusion

We could start an entire class to the hidden costs of an event, but that is why you hire a caterer. As a professional personal catering service we are here to help you in your decision to get your event professionally catered. Understand that all of the work you do to run your event is not free to a company and is actually paid for. So for the next time you put on an event yourself and are driving around, making menus, organizing the day, getting help, please realize all of those little details are paid. Understand that as someone can always do it themselves and save money, if you want something done right and stress free, call a professional. It is a lesson even most entrepreneurs do not learn. So remember, have a budget and the kind of event you want to have in mind. Know that you are looking to have about 25% of the price as the cost of the food so if you want a lot make sure that you work your budget accordingly. Always research into the kind of food you are being served and ask for a tasting. If you are requesting a server expect any reputable company to charge at least $80 per person for a few hours. We are all trying to make a living and we all understand things are not free.

Artisanal Palate Professional Catering Services will always be there to help you out through http://www.niagaracatering.ca/ if you have any questions about catering or your next event. If you are looking for personal catering then get a hold of us and we can help you out. If you have had a bad experience about a catering service then leave a comment and start a discussion on getting treated better by professionals.

Slainte and Happy Cooking

Our Evening of Passion

I started Artisanal Palate and NiagaraCatering.ca on the foundation of passion, passion for my work and my food. While working in a restaurant I created the concept of the "Passion Experiments", a dinner series combining the stages of relationships with food. It was a unique way for me to tell a story with my food. This Saturday we took our culinary talents to a private household in Port Dalhousie, and had a great time with some awesome people. These people remembered me from a wine paired event I did for them over 2 years ago. Needless to say we hit it off right from the start and had a great time. I created Booklets with the written description of which stage we were at and the food we were serving and why. So here is a look into parts of the evening. I am sorry that there are not more pictures, I really need someone that will capture in the moment at times.

We started the evening with cocktails and hors d'oeuvres with our mushroom bruschetta and lobster cake being the star of the show. Though everyone liked all the hors d'oeuvres

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

Lobster Bisque with Butter Poached Lobster Tails and Cream Fraiche Foam

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/

Valentines Day: Private Passion Experiment

Two months ago I was contacted by a woman who remembers me for a private function I put on for her and her friends while I was working at Savoia. The party was to take my chef's hors d'oeuvres and pair the wines helping him make any changes so that they would work better. We had a lot of fun and I created some new cocktails for them. Well for this saturday she wanted me to put together a private Passion Experiment dinner for 10 people. The best part of these dinners is the people that really love food and give you complete freedom on what to do. Over the past while I rewrote the menu a few times so I thought I would share with you the menu for Saturday.

Beginning of the Event

Cocktails

Rose Champagne

Truis Brut with Rose Water and Grand Marnier. Garnish of Rose Petal
Gin and Tonic
Bombay Sapphire with Crush Lime, Coriander Cress, Preserved Lemon Peel, Grand Marnier, Tonic and Infused Simple Syrup.

Cherry Rose Manhattan
Sherry Cask Whiskey with Rose & Cherry Infused Vermouth Syrup and Caramelized Orange Peel

Hors D'oeuvres

Smoked Salmon on Crustini with Almond and Sauteed Apple Goat Cheese

Steak Tartare
Mushroom Bruschetta on Truffle Crustini
Oysters with Rose Water Mignonet
Seared Lamb with Mustard Crust

At Table
Local Cheeses and In house Charcuterie
Buttermilk Potato Bread and Semolina Torpedo
White Wine Herb Butter

First Course

Roasted Red Beet Terrine with Light Herb Goat Cheese
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

Third Course
Seared Duck Breast on top of Mushroom Ravioli Tossed in White Wine Cream Sauce and Cherry Duck Reduction

Fourth Course
Red Velvet Cake Layered with White Chocolate and Cream Cheese Mousse accompanied with Vanilla Rose Ice Cream

Hungry Yet?

There will be all kinds of photos and possibly some video taken of the night. As far as the connection of love, sex and food, that is our little secret. You will just have to find out by ordering your very own experiment.

Slainte and Happy Cooking

Remember to Check out http://www.niagaracatering.ca/ for the best in Niagara culinary and catering

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.

Just think about it, women love a guy that can cook! So let's do some math here.

You + Cooking+ Date+Your Place = GOOD TIMES

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.

So why call it Date Night?

Date Night was created so that you order the package, I create the menu and food and all you have to do is heat and serve. So Romeo, you look like a master chef and though you didn't do all the work, you still put some time in. You want to impress your lady, a restaurant is too simple. Have her over and spend time making your own food and you are going to be a winner in her eyes. Ladies the same thing you give a guy a great meal and you are set!

I have set up Date Night Packages to help guys propose, celebrate an anniversary and even a package to get them out of the dog house after they forgot about the anniversary. The packages are just another great way to celebrate your time together whether it is your first date or you have been married for 20 years.

With Valentine's Day (that's this coming Monday guys!) around the corner if you do not want to have to worry about some cookie cutter menu, long waits and chaotic atmosphere give Artisanal Palate a ring and see what our Date Night Packages are all about. So Romeo, good luck this Valentine's Day and Juliet if you want to surprise him instead...we have you covered.

Slainte and Happy Cooking

Visit us at www.niagaracatering.ca
or call
905-341-8666

Opportunity

I have written about the mentality change a few times within Artisanal Palate. The change has been huge in 2011 where we are being very aggressive in our marketing, branding and going after new opportunity. Before I was worried so much about my competitors, my age and my bank that I let a lot slip past.

Well after a successful win in the quarter finals at Iron Chef Niagara and getting some business mentors the company and of course myself have gained some confidence. The exposure from our events has been amazing and everyone is really enjoying what we are doing. That shows me that we are on the right track and need to press even harder and faster to move ahead.

Another opportunity has come up for our restaurant and we had a great meeting with the Gourmet Food and Wine Expo about their first event happening in Niagara in May. The deal that they have worked out for us would be the biggest exposure the company has seen and one that I am not about to pass up. So as we keep having fun and making things bigger and better in 2011, I just keep being reminded of opportunity.

The fact that opportunity is so easy to take for granted I have learned at my young age that you can't do that. For every opportunity that shows up doesn't necessarily mean there will be another one right after. So if something comes up, I will give up sleep because after all the business is no longer a dream, its a goal.

We want to be bigger and better in 2011. I challenge you to take up any opportunity that passes your way as well.

Slainte and Happy Cooking

I have a Dream?

Definition of Dream

"A succession of images, thoughts or emotions passing through the mind during sleep"
" A vision voluntarily indulged in while awake (daydream)"

"An aspiration or goal"
(www.dictionary.com)

As we pass through our lives from small children till the day we die so many of us talk about our dreams. I realized a couple of years back, the only people that talk about dreams are the ones that never made it a goal.

My dream was to go to Europe and travel or I wanted to be a Doctor. We all do it, we have all had some "dream" that we wanted to accomplish, like our own personal bucket list. But like so many of us your dreams were put aside and as time went on and you pushed you dream back you eventually give up on it.

When I chose to become a chef over becoming an engineer I dreamed of traveling to Europe and studying in the best kitchens in the world. But like most dreams in your sleep I pushed my dreams back for various reasons. My family needed me here, met a great girl, no money etc etc etc. At the age of 22 I was all prepared to finally make my dream a goal until a strong attack of carpel tunnel hit both of my arms and it was a struggle to even hold a knife. I got laid off and my dream was dead, I knew I couldn't survive in Europe without being able to hold a knife. 7 months later, lots of rehab, I looked to my goal, my own business and restaurant. Now almost 2 years later Artisanal Palate is a fast growing business after only starting with $60 in the bank. I stopped dreaming and started making goals, and what do you know most of them came true. I put time frames to those goals and what I would consider a failure or a success. Now if you think that I am at all satisfied you are about to be sadly mistaken.

I set a new goal for 2011, be the best culinary business in Niagara. It is so easy for me to say that if it were a dream, but as a goal I am forced to act. In a month I have created more packages and menus then I probably did all of 2010. I have cut ties with dead weight and started working with more professionals. I stopped waiting for business to come to me and instead went to it. The result has been much more rewarding with a bright future for Artisanal Palate. So it took some waking up and hard time to realize I don't have a dream...I have a goal. I still think of Europe and how much fun I could have had. This business is what I was meant to do and I have set a goal to visit Europe every year after getting my debts paid off in 2. Every year my goal will be to go to a location for a week and learn something to bring back for my company. So surely if I was still on the dream stage I would be still stuck in the same spot, just like a hamster in his wheel. So now that the picture above can make sense to you, don't dream, make a goal and get moving on it.

Slainte and happy cooking

Is Culinary School bad for students?

"Chef Shawn Murphy is a graduate of Niagara College Culinary Institute............."

That is how my intro started for Iron Chef Niagara as well as the intro of my future competitor Mathew. There are quite a few chefs that I know that have gone to some kind of culinary program whether it has been at CIA, Le Cordon Bleu or community programs such as Niagara College. So if that is the case than why do I feel so bad about the state of our culinary programs?

If you ask chefs around the region I guarantee many would have good and bad things to say about these programs. The problem for me is this exact answer that I get all the time....."They know absolutely nothing". How is it that 100+ students can graduate from a class and be so lost in the kitchen. How is it that so many kids stop cooking after they see what a real kitchen is like. So my answer to that is this. Culinary Schools DO NOT prepare you for the real world. I have seen kids in the final year who still can not hold a knife, who could not tell you about mother sauces or even how to butcher a piece of protein.

My solution to this is one that Culinary Programs like Niagara College hate; Go the apprentice route. Sign on with the best chef you can possibly find and go through the programs for your mandatory stay. Unless you have a rich family I find CIA and Le Cordon Bleu too expensive for those not destined to be the best of the best. You are lucky to make $24,000 now a days in a kitchen when you first start out. Restaurants get breaks in taxes and incentives to take on apprentices and a chef can mold them. Canada is so different to how things are done in Europe, but I feel that if more and more students did this they would be more dedicated and prepared. Unfortunately education is big business, but as more and more kids waste their money on education I feel that they should put their money where it really matters. Classes in College are too easy and University has no hands on, so what are the next generation suppose to do. In a time where every kid has a degree of some sort a piece of paper is not enough. Life experience is the only way to succeed now. I would hire someone who has been working a real kitchen for 2 years vs a 2 year graduate from a culinary program any day of the week. I myself learned more in 6 month stays with Hillebrand and Inn on the Twenty then in 2 years at school, the only problem with fine dinning establishments in this area is the issue of seasonality.

So if you want to be the next top chef, culinary programs are far from the best and only option. The culinary world is a passionate and competitive business, so there is no room for "trying" your best. A failed dish is a failed dish in a customers eyes, they do not care what you try to do. Maybe it is up to the culinary programs to put more reality into the eyes of these young budding super stars. I currently have 4 young cooks that go to school and I look at what they do and give them pointers. If only more chefs in these programs would do the same, maybe the level of food and understanding of ingredients would be that much better. They are usually shocked when I comment on a dish. I don't just tell them it is bad, too much salt or good job. I tell them how to make it better and why doing something a different way benefits them. A young mind can be bended in any direction, so bend it in the way that all of them want to become better.

I am proud of my time at Niagara because I went the extra mile working directly with chefs to become better. The students that take initiative will succeed and often are the ones I see with culinary programs like Niagara College on their resume. If only the chefs would take that initiative and be specific on what is wrong with these dishes. Entrepreneurs like me are depending on them to create the next group of employees who are knowledgeable and skilled. Employees who can create, think and progress, not ones that are lost and need to be retrained.

So are culinary schools bad for students? I don't think that they are, but I think they are far from being the only path to this industry and the talent within it. Chefs are losing faith in these programs and that is the saddest sight of all.

Iron Chef Niagara Wrap Up

Made from the ends after forgeting to take pictures of the good ones. you will just have to trust that the plates actually looked better than this one.

It hasn't really hit me yet...We won and moving on to the semi-finals.

Our Dish:

Sweet Potato Mash: Sweet potatoes, butter, heavy cream, sour cream , buttermilk and chives

Beef Wellington : Striploin cuting in half with fat cap removed seasoned and seared. Cremini and Blue Cheese spread on the cooked and cooled loin, then wrapped in double smoked bacon, homemade pie dough brushed with egg wash cooked in wood burning oven.

Bacon Salt: Grey sea salt, dehydrated bacon, spanish smoked paprika, cumin, coriander, lemon zest

Polish Horseradish: Hard boiled egg, horseradish, red wine vinegar, Rosewood unpasteurized honey

Garnish: Frisée and mixed micro greens

Bacon Vinaigrette: Grapeseed oil, reduced riesling, white wine vinegar, Rosewood unpasteurized honey, Dijon mustard, rosemary, thyme

MIA: Fingerling Potato Chips tossed in the Bacon Salt

Lights, Camera....Perfection?

In about 24 hours from this post at Johnny Rocco's in Niagara Falls we should be serving the last dishes of Iron Chef Niagara. A charity competition that puts 8 local chefs against each other for bragging rights. No chef in this competition wants to lose and that is extremely true for myself. Not only am I the youngest chef in the competition but the most on the line. As an owner and a chef of Artisanal Palate it means a lot of me to win the whole competition.

The industry that I find myself, is also one of the most competitive and in pour economic times one that has taken a massive hit. All of these other chefs collect pay cheques, I have to create mine. So when it is my turn to plate this round (and possibly beyond) I am in search for perfection with every plate. I do not except less when it is for a paying client and I definitely will not except it at a charitable event. Their will be 150 people possible tomorrow night and that is a lot of people that will talk if you did well or not.

I am nervous and excited. I love what I do and it is competition like this that bring me to another level. If in the mean time we can raise a ton of money for charity then that is even more rewarding.

If you want tickets for Jan 26th for Iron Chef call 905-358-0004.

Slainte

How to Market Great Product

I know what your thinking.

A Chef writing about Marketing, what could he possibly tell me. I can tell you the most important thing possible when it comes to running a business and that is, GET AN EXPERT!!

At the end of this coming week Artisanal Palate will be 21 months old and the hardest thing is taking great product and getting it out to the public. I was once told by a mentor that it does not matter how good your product is if you can't sell it. So many companies are in existence because of their ability to sell and not necessarily because they have the best product. For an example look at Apple. A company that in many eyes, does not have the greatest products but they can sell you millions in apps and the newest iphone or ipod 2 months after you bought the latest addition. They have the ability to sell by creating excitement and creating a market.

Now look back at Artisanal Palate, a professional catering service. It is hard in my business as a chef to sell my products to clientele, especially in an industry that is deamed as a luxury. It is easy to know you have the best quality, value and/or product, but it is another to make a connection. Your competition often have larger budgets and time on their side. So after being invited to the Niagara Business Group and meeting some influential people in thearea I started working with a few of them. Mark Saxton from Elevated and Chris Sinclair from Brand Boulevard have acted as mentors with priceless information and help. So after spending countless hours working on aspects of business that are not my strength I have realized that working with experts makes a large difference.

In the end I am just a visionary and a great cook, it is working with experts like them that makes running a business fun again. So this coming month Artisanal Palate will be releasing our new marketing strategy and it will all start with the Iron Chef Niagara competition. Proceeds go to charity but for a young chef and business like myself it means a lot more than that to me.

The day I stop learning will be the day I quite.

Slainte everyone

Food for a Cure

There has been a lot of things going on with Artisanal Palate in the past few weeks so I feel its time for an update. I launched the prepared food and preserve label of the company called Gourmet Niagara. This label will be a mix of gourmet preserves, soups, pastas, and other prepared foods.

You can find the store located by the red tab at www.NiagaraCatering.ca or go directly to the store at http://apgourmetniagara.wazala.com. I did a soft opening last weekend but this week I am planning bigger and better things.

In exactly 6 months I am hoping to be riding into Niagara for the Ride to Conquer Cancer. With an extensive family history of Cancer this is a cause that truly is close to my heart. So while training this morning I came up with "Food for a Cure".

Food for a cure will run from January 13th to March 31st, where I will donate 15% of my total sales/bookings to the Ride to Conquer Cancer. So this is how it works, go to the site and order food, catering packages, cooking classes, anything from this company and I will give 15%.

Help me get to my $3000 goal in May to help out a cause and allow me to ride for a cause. You can also make direct donations on my profile page. So help me fill your bellies while you give others hope.

Slainte

Link to Ride to Conquer Cancer Profile
www.niagaracatering.ca/charity

Evolution

2010 was a year where Artisanal Palate Catering was trying to grow our brand and connect with past clients. Needless to say this was not as successful as we wanted. We made a lot of changes at the end of the year, creating a new website, business mentors and cutting the dead weight. We now have the team and business we want. Our evolution has been steady until this year where we plan on coming hard and fast out of the gate.

Starting January 7th, 2010 Artisanal Palate will have our Online Store going. So you will now be able to purchase food, food packages, tickets, local products and much more. Our Passion Experiments : An Evening of Passion was released New Years day and we look forward to releasing our other Dinner Series.

2011 will be Artisanal Palate's year so come find out what is going on in Niagara at NiagaraCatering.ca. Find out what AP plans on doing to change the landscape of the local Niagara culinary scene. Most of all let's have some fun, in 2011 rediscover the passion at your table.

Discover Artisanal Palate Catering

An Evening of Passion

After 5 years The Passion Experiments are finally here and ready to roll February 11th in Niagara on the Lake. This one of a kind dinner series combines food and relationships with each stage coinciding with a stage in a relationship. This large public event is the kick off to what will be an adventurous year for Artisanal Palate as we finally bring our various Dinner Series to the Region.

Click Here for more details:
www.niagaracatering.ca/events/an-evening-of-passion