Taste Local! Taste Fresh!

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!

Summer barbecue buffet at Hauser Hall

Our popular barbecue buffet with chilled salads presented for 60 guests at Hauser Hall in August 2010. The buffet was set up to be double-sided to avoid the line-up that often happens with a traditional buffet. Our granite slab is used on the buffet in place of a traditional chaffing dish to keep the meats hot.

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.

Erika and Imogen are ready for guests to enjoy the buffet.


"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.

Moroccan themed buffet

A buffet dinner for 60 people held at the host's home, featuring a Moroccan themed menu. We roasted a Mechoui lamb roast on a spit during the afternoon, and the menu featured chicken with olives and preserved lemon, carrot and raisin salad, orange and date salad, exotic spiced cous cous salad, layered tomato and cucumber salad, and apple and quinoa salad.

Welcome to our new home

Earlier this summer we held an open house at our new location to invite customers and friends so see our kitchen. Most customers had never seen our old location, but we can assure this is a big step up. Stop by any time for our tour, we'll be happy to show you around!

Our work space

The heart of our kitchen

The dish area

Our extensive prop department. We have an entire room dedicated to storing dishes, platters, baskets, and props to decorate buffets and pull together your theme


We've taken advantage of every available inch to store all of the items you might need for your next event.

TinkerBell Themed Birthday Cake

A delightful cake completed by Victoria and Kelvin for a July birthday. We used pastillage (a sugar paste that dries rock hard) to create the butterflies and the large petals around the top cake. The green leaves are made out of our house-made chocolate fondant, tinted green, and embossed with a leaf imprint. The TinkerBell candle atop the cake was purchased at a cake supply store.

Cost Saving Tip of the Week #7

Get all your rentals from the same place.

While it may be tempting to sort through rental company websites to pick and choose the best dishware styles and cutlery patterns to suit your event, you will rack up extra delivery charges. Rental companies often charge a flat delivery rate to transport your order to your venue or home (more if it's a Sunday or after hours), and having more than one rental company supplying to your event will add up. There is also the added stress of keeping track of the items that belong to Company A and what belongs to Company B to get it all back to them. If it's a particular chair you're after, or a style of tent, find the company that provides it, and get everything else you need from that company.

Outdoor country themed engagement party

On Thursday July 8, Select Service catered an outdoor engagement party with a feminine country theme. Guests were greeted with a refreshing drink station with classic Southern iced tea (with optional flavoured syrups) and pink lemonade. The menu included barbecued steaks and chicken, as well as a buffet assortment of salads. Dessert featured finger desserts, including mini tarts, cheesecakes, squares, and cookies.