APPETIZINGLY YOURS EVENTS & CATERING€¦ · When you choose Appetizingly Yours Events and Catering...

WEDDINGS 2015 - 2016

Menu price does not include staffing, rentals, gratuities, administration fees or taxes

ABOUT US

Congratulations on your Engagement.

When you choose Appetizingly Yours Events and Catering you will be surrounded by a team of professionals who expect the best of themselves and believe in thinking differently.

We believe in keeping up with current trends in food and event design and we only use local businesses with similar visions.

Intimate to grand we can help design, plan and create a unique day just for you.

With over 25 years in the industry, we love what we do. Your wedding day is an occasion your guests will remember for a

lifetime.

Thank you for choosing us! Lana Tarrant ~ Owner & Creative Director

As the Creative Director of Appetizingly Yours, Lana Tarrant brings her own unique sense of style, plus a great team of youthful and dynamic employees. Lana credits her business success to her extensive finance background, having worked in banking for 16 years.

Lana went on to graduate from Stratford Chef’s School, one of the best culinary schools in the country. It is known for its intense training program, both in fine dining service as well as its reputation for producing cutting edge Chef’s. Lana has been both a Head Chef as well as a Pastry Chef and her background in the food industry allows her to collaborate with both clients and Chef’s regarding menus and her stylistic approach to food.

Lana has brought her considerable talents to product launches, nonprofit gala events, corporate events and high-end social events, such as weddings and birthdays. Lana’s is also a certified Wedding Planner through WPIC and her vast knowledge of industry and fashion trends, as well as food and wine, make her career change into hospitality a natural one. Caitlin Walkinshaw ~ Event Manager

Caitlin has been in the hospitality industry for over 13 years working in restaurants, hotels, golf courses, catering and event firms. From dishwashing to organizing international conferences she brings a lot of experience to each event.

Caitlin graduated from Canada’s top Hospitality program at University of Guelph with a minor in marketing. Caitlin is a certified Wedding Planner through WPIC and has worked with many couples to bring their dreams to a

reality. Kaya Ogruce ~ Executive Chef

Kaya was born in Istanbul Turkey and moved to Canada in 2002 to pursue a degree in Chemical Engineering at the University of Toronto. After graduating and working in the field, he became interested in food science and cooking.

Kaya studied at the Stratford Chef’s School and is currently an instructor as well as AY’s Head Chef. He completed his internship at Scaramouche in Toronto, Rundles in Stratford and Oud Sluis in Holland, a Michelin three-star restaurant. Kaya then accepted a position with Chef Alexandre Gauthiers restaurant La Grenouillere in France where is stayed for a year. The talent and creativity Chef Kaya brings to catering offers you a unique variety of youthful cuisine.

Menu price does not include staffing, rentals, gratuities, administration fees or taxes. Customized menus are available please inquire to set up a meeting with the Chef

COCKTAIL STYLE

Grazing Station to Include:

Cheese Board

Charcuterie Board

Tapenades with Crostini

Fruit Kabobs with Honey Yogurt Dip

Passed Hors D’ Oeuvres Choose Four Hors D’oeuvre below- price based on 5 bites per person

AY Event Coordinators will recommend the appropriate number of appetizers required per person depending on the time of day of your event.

HOT COLD

BBQ Chicken Pizzettes Lobster or Vegetable Spring rolls

Mini Pulled Pork Sliders Caprese Skewers

Squash Ravioli with Brown Butter Shrimp Shooters

Chicken Satays with Peanut Dipping Sauce Parmesan Crisps with Goat Cheese Mousse

Smoked Salmon on a Savory Cookie

$ 24.95 per person


BUFFET STYLE

BUFFET MENU ONE

Salad

Traditional Caesar Salad Traditional Garden Salad with Vinaigrette and Creamy Dressing

Entrée

Grilled Flank Steak OR

Grilled Chicken Stuffed with Goat Cheese Served with

Herb Roasted Potatoes Seasonal Vegetables

Coffee and Dessert Station

Coffee and Tea Variety of Cookies and Squares

$ 32.95 per person


BUFFET STYLE

BUFFET MENU TWO

Salad

Bitter Greens Salad with Treviso, Endive, Double Smoked Bacon Served with

Crème Fraiche and Chive Dressing

Baby Arugula, Blue Cheese and Poached Pear Served with

Candied Pecans

Entrée

Grilled and Braised Chicken in Tomato, Olive and Fennel Basil Sauce OR

Grilled Salmon with Smoked Maple Glaze Served with

Pureed Garlic Mashed Potatoes and Seasonal Vegetables


Coffee and Tea Display of Seasonal Fruit and Cream Tarts

$ 38.95 per person


BUFFET STYLE

BUFFET MENU THREE

Salad

Zucala Organic Greens with Heirloom Vegetables with Vinaigrette and Creamy Dressing

Roasted Beet Salad with Smoked Goat Cheese, Herbs and Greens and Toasted Walnuts

Entrée

Braised Lamb Shank Miso Braised Short Ribs

Served with Creamy Polenta and Seasonal Vegetables


Variety of Verrines

May include:

Panna Cotta with Fruit Compote

Chocolate Mousse

Lemon Curd

$ 46.00 per person


PLATED SERVICE

SPRING MENU ONE

First Course

Arugula and Fennel Salad dressed with a Champagne Vinaigrette

Second Course

Grilled Chicken with Pesto served with Poppy Seed Mash Potato and Honey Glazed Spring Carrots

Third Course

New York Style Cheesecake with Lemon Curd Sauce

All packages come with bread and butter and coffee/tea

$38.00 per person


PLATED SERVICE

SPRING MENU TWO

First Course choose one

Herb and Watercress Salad with Orange Blossom and Pistachio

Classic Caesar Salad

Second Course choose one

Grilled and Braised Chicken Thigh with Tomato and Fennel sauce, Confit Potatoes served with Black Olives and Artichokes

Lamb Shoulder with Hummus Puree, Spring Green Peas, Seasonal Asparagus and Braised Radish

Vegetarian option:

Eggplant Involtini served with Chive Parisian Gnocchi, Spring Snap Peas, Fennel, Vegetable Ragout with Salsa Verde and

Garden Shoots

Third Course choose one

Rhubarb Streusel Tart with Strawberry ice cream

Lemon Poppy Seed Cake with Candied lemon Slices, House Made Lemon Curd and Sweetened Yogurt

$42.00 per person


PLATED SERVICE

SPRING MENU THREE

First course choose one

Chilled Asparagus and Mint Gazpacho with Poached Shrimp and Braised Onion Pedals

Hot or Cold Spring Pea Soup with Grissini garnished with House Made Tessa and Spring Flowers

Second course choose one

Dinosaur Kale with Grilled Apple, Endive and Blue Cheese

Roasted Asparagus Salad with Sous Vide Poached Eggs, Fingerling Potatoes topped with Crispy Shallots, Sherry Bacon

Vinaigrette and House Grown Seedlings

Baby Beet Heirloom Salad with Smoked Ricotta, Valentine Radish, Mustard Greens a crunchy Pistachio Praline and Truffle

Vinaigrette

Third Course choose two

Organic Herb Roasted Chicken with Chive Parisian Gnocchi, Spring Snap Peas, Fennel, Brisket Ragout with Salsa Verde and

Garden Shoots

Duo of Beef- Brisket and Dry Aged Hanger Steak served with Chive Parisian Gnocchi, Spring Snap Peas, Fennel, Ham Ragout

with Salsa Verde and garnished with Beef Crisps

Vegetarian option:

Eggplant Involtini served with Chive Parisian Gnocchi, Spring Snap Peas, Fennel, Vegetable Ragout with Salsa Verde and

Garden Shoots

Fourth course choose one

Coconut Tapioca Custard with Spring Plum Compote, Lemon Oil and Candied Rosemary

Rhubarb Compote with Sumac Strawberries, Sour Cream Panna Cotta, Sponge Cake and a Tuille

Popcorn Pot au Crème

$62.95 per person


PLATED SERVICE

SUMMER MENU ONE

First course

Tossed Musclin Greens with Heirloom Radishes and Maple dressing

Second course

Grilled and Marinated Flank Steak with Cumin Roasted Carrots, Sweet Corn Polenta and Grilled Sweet Corn Kernels served

with Chimichurri Sauce

Third Course

Strawberries Three Ways:

Strawberry Pate de Fruits, Strawberry Mousse Verrine and Strawberry Macaron

All packages come with bread and butter and coffee/tea

$38.00 per person


PLATED SERVICE

SUMMER MENU TWO


Chilled Corn Soup garnished with a Lobster and Chive Crème Fraiche Quenelle and drizzled with both a Herb Oil and Paprika

Pepper Oil.

Watermelon and Beet Salad with Raspberry Vinaigrette


Braised Rabbit with Turnip Puree, Summer Rapini, Almonds and Apricots and Braised Cipollini Onions

Coffee Rubbed Short Ribs with Turnip Puree, Summer Rapini, Almonds and Apricots and Braised Cipollini Onions

Chicken Breast Turnip Puree, Summer Rapini, Almonds and Apricots and Braised Cipollini Onions

Vegetarian Option:

Goat Cheese Gratin, with Potato and Leek, Sautéed Spinach and Goat Cheese Tower with an Apple and Beet Reduction


Crème Brulee with Lavender Honey Ice Cream

Deconstructed Peach Tart with Basil Ice Cream and Sweetened Mascarpone

$42.00 per person


PLATED SERVICE

SUMMER MENU THREE


Grain Salad with Rose Dressing, Fresh Cheese, Dried Watermelon, Grilled Cucumber and Lemon Verbena

Fig and Fennel Salad with a Fennel Vinaigrette and Shaved Parmesan

Zocala Organic Greens and Heirloom Vegetables, Bononcini Cheese, Italian Granola, Smoked Cheese Parfait, AY House Made

Tessa and Balsamic Vinaigrette


Chilled Tomato Soup with Basil and Smoked Goat Cheese Crostini and Summer Edible Flowers

Squid Ink Ravioli filled with Brandade and served with a Rosemary Cream Sauce


Braised Short Rib with Spring Onions, Horseradish infused Potatoes and Seasonal Vegetables

Salmon with feta Scallion Potato Puree, Grilled Summer Zucchini, Smoked Tomato Sauce, Grilled King Oyster Mushrooms,

Sundried Tomatoes and Black Olives

Vegetarian Option:

Goat Cheese Gratin, with Potato and Leek, Sautéed Spinach and Goat Cheese Tower with an Apple and Beet Reduction

Fourth Course choose one

Strawberry Sorbet Shortcake

Composed Fruit Salad with a Chilled Strawberry Soup

$62.95 per person


PLATED SERVICE

FALL MENU ONE

First Course

Butternut Squash Soup with Spiced Crème fraiche

Second Course

Salmon with Mushrooms, Brussel Sprout Leaves and Fingerling Potatoes

Third Course

Carrot cake

$38.00 per person


PLATED SERVICE

FALL MENU TWO


Green Beans with Goat Cheese, Toasted Pine Nuts, Micro Greens, and a Basil Vinaigrette

Autumn Salad of Pears, Stilton and Walnut vinaigrette

Tomato and Fennel Soup with Parmesan Crisps and Basil


Smoked Braised Short Ribs with Chipotle Potato Puree, Honey Roasted Carrots, Braised Red Cabbage Topped with Yuka

Chips

Chicken Roulade Scented with Truffle Oil and served with Chipotle Potato Puree, Honey Roasted Carrots, Braised Red

Cabbage Topped with Yuka Chips

Vegetarian Option:

House Made Vegetable Curry with Rice and Pea Shoots


Raspberry Panna Cotta

Olive Oil Cake with Lemon Olive Oil Ice Cream, Candied Olives and Marjoram

$42.00 per person


PLATED SERVICE

FALL MENU THREE


Smoked Duck Salad with Beets, Endive, Arugula and Walnut Vinaigrette

Roasted Autumn Vegetable with Smoked Goat Cheese, Pear, Crispy Milk Chip and Hazelnut Crumble

Salad of Heirloom Beets, Pears, Mache, Walnuts and Goat Cheese and Black Sesame Quenelle


Butternut Squash soup with Spiced Crème fraiche

Wild Mushroom Risotto

Grilled Scallop with Cauliflower Puree, Squid Ink Chips, Shaved Cauliflower and Chive and Preserved Lemon Oil


Chefs Choice Fish served with Sweet Corn Custard, Pearl Onions, Beans and Fingerling potatoes

Roulade of Duck Confit wrapped with Swiss Chard and served with Braised Onions, Parsnip Puree and Juniper Powder

Vegetarian Option:

House Made Vegetable Curry with Rice and Pea Shoots


Deconstructed Apple and Ginger Crumble

Deconstructed Carrot Cake with Mascarpone Ice Cream

$62.95 per person


PLATED SERVICE

WINTER MENU ONE

First Course

Roasted Root Vegetable Salad

Second Course

Ricotta Ravioli with Wild Mushroom Sauce

Third Course

Sour Cream Panna Cotta with Fruit Compote

$38.00 per person


PLATED SERVICE

WINTER MENU TWO


Squash and Endive Salad with Maple Vinaigrette

Pumpkin Ravioli with Hazelnut Brown Butter and Crispy Sage


Chicken with Ginger, Juniper Berries, Red Cabbage, Potato Puree and Sesame Roasted Brussel Sprouts

Flank Steak with Ginger, Juniper Berries, Red Cabbage, Potato Puree and Sesame Roasted Brussel Sprouts

Vegetarian Option:

Savory Crepes with Grilled Mushroom and a Sage Ricotta


Chocolate Pave with Kahlua Syrup

Toffee Pudding Cake with Caramel and Date Ice Cream

$42.00 per person


PLATED SERVICE

WINTER MENU THREE


Roasted Beet with Smoked Cheese, Pickled Mushrooms, Herbs and Greens

Warm Brioche and Mushroom Salad


Apple and Parsnip Soup with Maple Crème Fraiche

Squid Ink Ravioli filled with Brandade and served with a Rosemary Cream Sauce


Duck Confit with Frisee tossed with Sweet and Sour Vinaigrette, Beluga Lentils and Currants with Roasted Beets

Pork Belly with Frisee tossed with Sweet and Sour Vinaigrette, Beluga Lentils and Currants with Roasted Beets

Short Ribs with Frisee tossed with Sweet and Sour Vinaigrette, Beluga Lentils and Currants with Roasted Beets

Vegetarian Option:

Savory Crepes with Grilled Mushroom and a Sage Ricotta


Chocolate Trio:

Chocolate Mousse Verrine, Chocolate Macaron and Chocolate Ganache

Beet and Chocolate Cake with Beet Ice Cream and Tarragon Garnish

$62.95 per person


PASSED HORS D’OUEVRES

Please contact the office for specific pricing. We use the chart below as a rough guideline. Given there may be Stationary Food items such as a Cheese board or Charcuterie board for guests to nibble on, the numbers below will reduce. It is a good starting point and will help you estimate a low end and high end cost.

Afternoon cocktail party: 2-4 hours

Hors d’oeuvre per guest: 7-14

Cost per guest: $19.00 – $44.00

Pre-dinner hors d’oeuvre: 1-2 hours


Cost per guest: $13.00 – $25.00

Hors d’oeuvre in lieu of dinner: 4-6 hours


Cost per guest: $25.00 – $60.00

In addition to your selection of the hundreds of appetizers we can make for your event, some may require a culinary staff member for assembly and/or heating. Below are just a few of the items available. Please ask your AY event coordinator for more details. HOT Butternut Squash ravioli with sage and brown butter served on a spoon Lobster Stuffed Arancini Balls Variety of Pizzette, Including Pear and Brie, Sausage and Mozzarella, Duck Confit and Green apple, Roasted Winter vegetables and Goat cheese Herbs de Provence Baby Lamb Chops with roasted garlic and chive aioli Gougeres with Cheese and Grape Stuffing Seasonal Soup Sip’s served in shooter glasses Chicken Roulade lollipops dipped in coconut milk with toasted nuts and Hoisin Pulled Meat Served on Grilled Flat Bread with Pickled Mushroom & Salsa Verde


PASSED HORS D’OUEVRES

HOT Crab Cakes with Spicy Chipotle Aioli AY Smoked BBQ Pulled Meat on grilled bread medallion with pickled mushrooms and greens Thai Chicken Skewers served with Peanut dipping sauce Mini Croque Monsieur- ham, gruyere and Dijon Beef Bites- Garlic whipped potatoes, beef bourguignon and crispy onions served on a spoon Mini Angus Burgers with Pickled Mustard Seed Mayo & Aged Cheddar Pulled Pork Sliders with an Apple - Cabbage Slaw Tandoori Chicken sliders, candied cucumber and roasted garlic Pommes frites with peppercorn aioli Fish and Chip cones Trio of Tacos- pulled pork, beef and chicken Buffalo Chicken wings with blue cheese dip Kabobs- Chicken and mango kebobs, beef and vegetable, Shrimp and vegetable


PASSED HORS D’OUEVRES COLD Savoury Cones Topped with Bocconcini Salad, Basil Pesto and Olive Oil Snow Rice Paper Rolls with a variety of fillings such as: Green Mango, Papaya, Soba Noodles & Pea Shoots Served with a Thai Dipping Sauce ( Duck and cashew, Lobster, beef or chicken are available) House Smoked Salmon with Horseradish Cream & Watercress Puree White Fish Ceviche on a Smoked Paprika Tapioca Chip Jumbo Shrimp Cocktail served with cocktail sauce and lemon Lobster Rolls with Corn Salsa and Tarragon Aioli Risotto Cakes with Wild mushroom and AY house made chutney garnish Toasted Almond dusted Cheese truffles with a grape center Chicken and Mango lettuce wraps with cilantro and ginger Assorted Sushi Rolls Kimchi Noodle Salad with smoked Chicken, Duck or tofu served in Chinese takeout boxes with chop sticks Crispy vegetable spring rolls with miso dip Herb and Sesame Crusted Seared Tuna with Wakame Spicy Tuna Tartar with Wasabi crème fraiche


LATE NIGHT STATION IDEAS

Build Your Own Mini Burger Station Mini Beef Burgers

Toppings may include the following: Lettuce, Tomato, Onion, Mustard, Ketchup, Mayo and Dill Pickle Slices, Mini Buns

$ 6.25 per person (2pp)

Taco Station Hard & Soft Shells

Taco Meat Shredded Cheese, Lettuce, Sour Cream, Salsa, Guacamole

$ 12.95 per person ( 1pp)

Late Night Pub Station Meat Pizza

Vegetarian Pizza Carrot and Celery Sticks with Ranch Dip

$ 6.95 per person ( 2 pp)

Build Your Own Mini Pulled Pork Sliders Pulled Pork

Coleslaw Mini Buns

$ 8.25 per person ( 2pp)

Sushi Station Variety of Sushi

Wasabi, Ginger, Soy Sauce $ Custom Pricing required

Panini Station

Gourmet Grilled Cheese Smoked Ketchup, Hot Sauce and Spicy Mustard

$ 6.25 per person

Fajita Station Chicken and Beef Strips with all the toppings! ( 2 pp)

Sour Cream, Shredded Cheese, Red Peppers and Chef Attended $ 12.95 per person

Cookie Bar A Selection on Freshly Baked Sweet and Savory Cookies (3 pp)

$ 6.00 per person Why not add a flavored Milk Station?

Lavender Infused Milk, Almond Milk or Chocolate Milk


SERVICE & RENTALS & EXTRAS SERVICE RATES Creative Director Lana Tarrant $75.00/hour Event Coordinator $45.00/hour Server $27.00/hour Bartender $27.00/hour Chef $35.00/hour Culinary Staff $27.00/hour Dishwasher $20.00/hour Clean Up $20.00/hour Coat Check $20.00/hour *Staffing is a minimum of 3 hour shifts RENTAL RATES As a Full Service Caterer we are pleased to work with numerous Rental Companies that we trust and pass along any savings directly to you. Please let us know if you require any rentals for your event and we would be happy to provide a quote. LINEN RATES Basic White Napkins $ .50 each Basic White Tablecloths $ 12 – 15 each Basic Colour Napkins $ 1.00 each Basic Tablecloths $ 15 – 20 each Luxury Napkins $ 1.50 and up Luxury Tablecloths $ 25.00 and up * For basic linens any orders under $200.00 will be charged a $50.00 delivery charge* * For luxury linens all orders will be charged a $100.00 delivery charge* BAR & BEVERAGES We can assist with your alcohol purchasing from the LCBO. Please note that the client is responsible for obtaining the Special Occasions Permit. Alcohol is charged at LCBO pricing and only what is consumed. No profit is made by Appetizingly Yours on alcohol purchases. We will purchase alcohol under the SOP as well as return the unopened bottles and issue a refund when applicable. SOMMELIER SERVICES We have a passion for food and wine pairings. Let us help you chose the wine for your wedding which best matches the flavors in your meal. FLORAL & DÉCOR We can provide you with décor, advice, tips and referrals when needed. Let us know if we can help.


DETAILS

Pre-Selected Choice Entrees For groups selecting a choice of main course menu for their guests, we provide a maximum of 3 entrée choices (including vegetarian/dietary). The total menu price will be based on the highest priced item. Pre-Selected choice entrée guarantees are due 5 business days prior to the event for the entire group. Guaranteed Numbers The final attendance guarantee must be received no later than 11:00 am five working days prior to the commencement of the event. This number will be considered a guarantee, not subject to reduction, and charges will be made accordingly. Please provide the guarantee on the following days:

Day of Function Guarantee due on the Preceding Saturday, Sunday, or Monday Monday

Tuesday Tuesday Wednesday Wednesday Thursday Thursday

Friday Friday Holidays and weekends are not considered working days and should be taken into consideration when submitting guarantees. Increases in attendance within five business days prior to the event will be subject to a surcharge of 15% on top of the menu prices. AY will charge for actual attendance in the event of additional unguaranteed attendees. Dietary Restrictions and Allergies We are pleased to accommodate dietary requirements and allergy meal requests where possible. Please provide the requirements 5 business days prior to the event with the final guarantees. Please note our kitchen is not a nut free or allergen free environment. We make every effort to accommodate requests; however we do not guarantee that our product has not come into contact with allergens at some point within the food supply chain. Customized Menus If you are looking for a customized menu for your event we are happy to set up a meeting with your Event Coordinator and the Executive Chef to discuss the menu. There will be a cost of $150.00 for the first hour and $50.00 for each additional hour required. Tastings We provide set dates and times for tastings, which may or may not involve a group setting in the AY kitchen. Should you require a private tasting for your event, there is a non-refundable set fee of $150.00 in addition to our tasting fee of $50 per person. For our set tastings dates and times a $50 charge/person applies, with a maximum of six people. If your event if confirmed, with applicable deposit obtained, we waive the tasting fee for two people only. Rentals If a client is providing or taking care of their own rentals, AY is not responsible for cleaning these items, breakage, missing items, improper placement, or shortages at the event. In the event that AY needs to bring in items to fulfil the event requirements the client will be responsible for any rental charges including a 15% surcharge for the items. Staffing AY has set staffing levels for events to provide our clients with exceptional service; therefore staffing levels set out for events are non-negotiable. Staffing hours are a minimum 3 hours. Taxes and Gratuity Charges The Client agrees to pay HST, 15% Gratuities of service hours and 15% Event Planning and Administration charge applies for behind the scenes work required to seamlessly run your event. Deposit Requirements Bookings must be fully paid prior to event. Deposits taken are to be made in Canadian Funds by Visa, Master Card, Certified Cheque, Cash, or Interact e-Transfers and are nonrefundable. A maximum of $2000.00 is accepted via credit card. The following deposit schedule applies;

Due with signed contract to confirm the booking: $1000.00 90 days prior to the arrival date of the event: 50% of estimated function value. 5 days prior to the event: 100% of full prepayment for the function.

A valid credit card is required on file for incidentals after the event such as any staffing hour changes, increase in numbers, etc. Force Majeure Appetizingly Yours shall not be liable for any failure of or delay in the performance of this Agreement for the period that such failure or delay is due to causes beyond its reasonable control, including but not limited to acts of God, war, strikes, natural disasters, emergency conditions (including weather conditions) incompatible with safety or good quality workmanship, delays in delivery of materials or labor disputes, embargoes, government orders or any other force majeure event.

APPETIZINGLY YOURS EVENTS & CATERING€¦ · When you choose Appetizingly Yours Events and Catering...

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