Friday, March 25, 2011

Breakfast at Tiffany's themed table at fundraiser gala

On Thursday March 24, Select's team donated their time and hand crafted miniature desserts and hors d'oeuvres for the More Than Just Desserts event to benefit the Arthritis Society of Kitchener. We were inspired to create a "Breakfast at Tiffany's" themed table, featuring a trio of desserts and savoury canapes.

On the savoury side, all of the hors d'oeuvres featured miniature pancakes with different toppings. The sweets really stole the show, with tuxedo-attired cake pops (wouldn't these be perfect for a wedding late night or sweets table?), French macarons, and classic petit fours.

Wild and white rice pancakes with herbed cream cheese and green onion

Smoked salmon and sour cream on dill pancakes

Our very popular corn pancake with herbed goat cheese and oven dried tomato. You may recognize these from our Taste Local! Taste Fresh! 2010 appearance - they were such a hit we've been doing them for all kinds of events ever since

Classic petit fours - layers of pound cake and jam with marzipan, enrobed in fondant icing. We dressed them up to look like Tiffany jewelry boxes

The hit of the night, our tuxedo cake pops. We originally found these in Cake Pops by Bakerella, which were presented alongside Bride cake pops. We dressed up our pops for the gala, but this would be a great addition to any wedding sweet table or as a favour

Wednesday, March 23, 2011

Snow day desserts

Winter has come back with a vengeance today, but we're not taking a snow day - we're inside churning out desserts for tomorrow's More Than Just Desserts gala to benefit the Arthritis Society of Kitchener. The event is expecting to bring 250 people together to enjoy hors d'oeuvres and bite sized desserts from a variety of local restaurants and caterers.

We've chosen "Breakfast at Tiffany's" as a theme for our whole table.

Our tuxedo-attired lemon cake pops are all dressed up with nowhere to go today. Tomorrow they'll be featured front and centre in our display, to add a touch of glamour to our table.

In keeping with the success from last week's French macaron experiment, we've done it again with a bright Tiffany blue for the upcoming gala. With 250 people expected, we've got a few more sweets and treats in store, so it's back to the kitchen to take advantage of the quiet day.

Monday, March 21, 2011

Earth Fire and Light Gala showcases the best caterers in KW

Chef Kelvin and Victoria donated their time on Saturday March 19, 2011 to the Earth Fire and Light Gala at the Canadian Clay and Glass Gallery in Waterloo, to provide hors d'oeuvres for the fundraiser. Along with the top caterers and restaurants from the Kitchener-Waterloo area, we created a themed selection of one-bite canapes - our selection included mini tacos filled with a Thai chicken salad, sesame cones with brunoise vegetables in a sesame dressing, and French macarons in four tempting flavours.

Friday, March 18, 2011

French macaron mass production

Our kitchen has been busy creating rows and rows of delicate little French macarons for an upcoming fundraiser event, the Earth Fire and Light Gala at the Canadian Clay and Glass Gallery. These crisp cookies gave us some trouble in the beginning, the cookies you see here were our fourth attempt to nail down the recipe.

We had a lot of fun mixing and matching flavours and colours with these cookies. They are great to coordinate with a party theme or colours, or even your favourite flavours. We chose peach and raspberry filling (pink cookies), saffron with chocolate ganache (yellow cookie), cassis with cassis jam (violet cookies), and almond with amaretto filling (green cookies). We used a meringue-based buttercream icing for the filling on our cookies, with offers a rich creamy centre for the melt-in-your-mouth cookies.

Sunday, March 13, 2011

Jess and Mark's wedding tasting

Jessica and Mark and their family sat down with us on March 12 for a tasting of their wedding meal. Last year, we catered their country-themed engagement party at their family home. Their wedding is coming up on July 9, 2011, and we brought the experience of the buffet and stations planned for the wedding into our tasting.

The tasting menu, featuring only a handful of the many items to be featured over three days for their rehearsal, wedding reception, and brunch, including passed canapes, a market station style buffet, and finger dessert selection

A table set for six in the Hungry Olive shop. We brought in flowers, vases, and other decorative details that time into the country-chic theme of the farm wedding

The buffet station table, before we filled the dishes. At the wedding, guests will wander between four different stations over a longer dinner time, allowing for a much more relaxed wedding meal. Our tasting menu included the salad station, and the meat and pasta station. Chef Kelvin tossed the pasta to order with guests' choice of add-ins

For the July wedding, the bride and groom wanted to bring a touch of their personality to the drink selection. The bar will feature a selection of 5 fruity and refreshing mocktails with candy garnishes. To give them a taste of what's to come, we offered the Next Generation Ginger Soda and Virgin Bellini along with the tasting meal

The bar was set up in the Hungry Olive shop, to give our guests a sense of what their guests will experience at the wedding