Monday, June 27, 2011

Great Local Chef-Off 2011

Select Service was thrilled to be invited to be involved with the Great Local Chef-Off 2011, benefiting the Sunrise Therapeutic Riding and Learning Centre . Chef Kelvin donated her time and one-bite hors d'oeuvres to pass to guests during the afternoon reception on Sunday June 26, before the competition began. Food Network celebrity Chef Michael Smith was overseeing the event, which featured friendly competition between some of the area's chefs.

Select's signature fresh spring rolls with sweet chili dip

The finished canapes - bite-sized cubes of watermelon with blood orange balsamic reduction and pistachios

Monday, June 20, 2011

Uptown Waterloo Jazz Festival 2011

Select Service has just signed on to be the coffee and tea vendor for the 2011 Uptown Waterloo Jazz Festival, running this year from Friday July 15 to Sunday July 17. We will be at the main stage area all weekend, selling coffee and bags of whole bean coffee. Our fabulous coffee is supplied by the Waterloo Coffee Company, where it is freshly roasted each week. All of their coffee is Fair Trade certified and organic, and it's the best coffee we've ever tasted. We're looking forward to being involved with this local event!

June tent wedding with a pig roast buffet menu

Congratulations Sandra and Wally! Their June 18, 2011 wedding was the kick start to the summer tent wedding season, and we couldn't have asked for better weather. The ceremony and reception took place at the family cottage on Conestogo Lake.

The menu for their wedding featured our wildly popular barbecue buffet menu, modified to suit the couples' tastes. A classic pig roast, provided by the Roller Roasters of Waterloo was the real hit of the menu, and Select provided the rest of the meal, including lots of salads, chicken skewers, and potatoes.

The rough tent set-up, with everything in place, waiting for decoration. When we first arrived, all of the tables and chairs were stacked in one big pile on the dance floor. We take care of moving everything into place and making it just right

The cottage, right on the lake. We worked from inside the cottage and under the porch, barbecuing on-site and preparing all of the salads

Our bartenders are getting everything ready before guests arrive

Traditional whole pig roast, provided by the Roller Roasters. They started roasting the pig at midnight on the day of the wedding, pig roasting is a true specialized art.

Simon takes care of grilling the chicken skewers to accompany the pig roast on the buffet

Monday, June 13, 2011

Private canape class held at our commissary kitchen

On Sunday June 12, Select played host to a small group of couples for a private canape class at our kitchen. This session for 6 people was offered as a silent auction prize at last year's Taste Local! Taste Fresh! event.

We started our afternoon with a quick tour of Select's shiny new facility, including our expansion into the lower level of our building for increased storage for our props, rental items, and decor. If you've never been inside a catering company's commissary, it's quite a sight!

This class would easily translate into a party at your home, and we supply all ingredients and tools, as well as all the clean-up. For more information about this style of interactive event, call our office or send us an email - 519-650-4777 or

Each couple was presented with a booklet of the recipes we made during the session, to try out their new culinary skills at home.

The stations for our guests to work at

Complete with a Select Service apron

Chef Kelvin prepares the last few ingredients before our guests arrive for the class. We kept the workload light and easy, with everything pre-made and pre-sliced, ready for canape production

Small bowls for each station, with everything they need within reach

The first ambitious students dive right in to making our signature fresh spring rolls

Chef Kelvin make fresh Asian inspired crepes for the chicken parcel canapes coming up later in the class

Phyllo pastry is a great option for canapes - quick and easy, and readily available in the freezer section at the grocery store. We showed our students a few different ways to present phyllo items

Phyllo cups are a great canape option for either warm items or chilled salads. These larger muffin-cup sized shells would be perfect topper for a salad at your next dinner party. Simply fill with a warm or chilled mix and serve

Easy tart shells to make at home - cut out tortillas and bake until crisp. Brush with a flavoured oil for a little extra flavour

The finished Asian chicken crepe bundles and fresh spring rolls, ready to eat

The best part of the class is eating everything you've created at the end!

No meal would be complete with dessert. We had our students roll pepper and grains of Paradise chocolate truffles in coconut, cocoa powder, and chopped maple pepper pecans

All packed and ready to head home with their treats, our guests all left with a box of their homemade truffles.

Annual corporate dinner at the Kitchener City Hall Rotunda

On Thursday May 26, 2011 Select Service catered an annual corporate dinner at the Kitchener City Hall Rotunda for 84 guests. The Rotunda is a great space for a dinner or wedding, and different areas of the building can be used to create defined spaces for reception, dinner, and dancing.

Tables and chairs set up for our team to finish with place settings.

Imogen diligently folds each napkin hours before guests arrive.

The finished room set-up

The centrepieces are from A Dutch Mill Flower Shop in Waterloo

Chef Kelvin plates the first course salad behind the scenes.

The finished salad plate - Select's custom blend of mixed greens with orange segments and olive, finished with crumbled feta and red onion. We opted to present the dressing on the side in individual shot glasses for each guest. Guests can choose how much or how little to add to their plate.

You've probably had a duo entree at a wedding or event before, so why not a trio entree? Chef Kelvin created this trio plate to offer maximum choice for each guest without the added stress of collecting meal choices through RSVPs. From left to right, the plate features venison osso bucco over pureed sweet potato with onion done three ways, quail over garlic mashed potato, and herb crusted arctic char over pureed Peruvian purple potatoes.