Tuesday, November 16, 2010
The Hungry Olive is getting ready for the holiday season with jars and bags of your favourite items to take home. All of our jellies, jams, chutneys, and rubs are made in-house, and we offer only freshly roasted whole bean coffee from the Waterloo Coffee Company. We use many of the jams and jellies in our deli sandwiches or as spreads and dips for our signature canapes.
Items coming soon:
Spice and seasoning mixes
Grilling rubs and marinades
Traditional Christmas cake
Themed gift baskets - coffee, culinary, and barbecue
Stop by the Hungry Olive at 35 Cherry Blossom Road in Cambridge to see our selection.
Thursday, October 28, 2010
On Saturday October 23, 2010, Select Service participated in the Mayor's Souper Sampler to benefit Meals on Wheels. Chef Kelvin prepared our signature smoked corn chowder, which won an honourable mention from the panel of judges. Thanks to the great support from the people of Cambridge, Souper Sampler raised almost $8,000 in support of Meals and Wheels and More.
See the article the Cambridge Times wrote about this event here
Pictured in the article picture are Victoria and Kelvin from Select Service, ladling out soup to guests.
Sunday, September 26, 2010
Napkin rolls with custom-printed bands and a stalk of wheat complete the table setting
Our team gets ready for dinner by pouring wine and water for guests as they are seated. Pouring at the table ensures everyone is taken care of, and there are fewer opened and unfinished bottles than if bottles were placed the table
Pies and tarts set out on the dessert buffet station
Catherine attends the cupcake display to direct guests to their favourite flavour. The high heel shoes were gluten-free, and cowboy boats were the regular cupcakes
Tammy helps guests at the coffee and tea station. We kept it open all night to fuel the party, and provided to-go cups for guests to take a cup on the way home.
The full bar inside the barn (limited bars with beer and wine only were available inside the tent from two horse stalls. Regular and pink lemonade were available to mix with cocktails, and pretzels and curried nuts were provided at the bar for snacks in between drinks.
The popcorn station, freshly popped in front of guests.
The candy floss station, with cones of cotton candy set up in mason jars for guests to take, alongside caramel apples.
Friday, September 24, 2010
We've been nominated in the following categories:
-Best Catering Company - Select Service Caterers of Fine Foods Inc.
-Best People - Chef - Kelvin Lewin
-Best Sandwiches - Local - The Hungry Olive
Thank you for your support! Voting is open from Friday September 24 until Sunday October 3.
Saturday, September 4, 2010
Tuesday, August 24, 2010
On Sunday August 22, we catered a relaxed day-after wedding brunch for about 60 guests. Held inside the host’s home, we set up a buffet table in the dining room with breakfast pastries, salads, sliced deli meats, and fresh fruit. In the kitchen, we created a live-action omelette bar accompanied with breakfast sausages, bacon, and home fries. A great way to wind down after the big day with your friends and family.
Join us on Sunday September 19 for the Taste Local! Taste Fresh! festival. Local restaurants are paired up with local food suppliers to create tempting 2-bite appetizers that showcase the amazing food available in our region. This is our third year supporting this great event, and this year we are paired up with Gillespie Garden, a farm store in Cambridge.
Tickets are still on sale for this event, but only 400 are available, and last year they were sold out. If you buy your tickets before August 31, they are $65, and they are $75 from September 1.
This year the event will be held at Riverside Meadows Park, in St Jacobs from 2-5. We hope to see you there!
Sunday, August 15, 2010
Janeth is busy getting everything ready for the meal. We cook on-site at every event, so we arrive in the afternoon to set up our kitchen space and start cooking before your guests arrive.
"T" shaped buffet allows guests to serve themselves from both sides. Labels were included with every item, and our team attends the buffet to answer any questions.
Juicy strip loin, sesame and soya chicken skewers, cedar planked salmon, baby potato skewers, and grilled summer vegetable skewers.
Plating for dessert. The menu featured a buffet dinner and served dessert, classic strawberry shortcake.