The new way of cooking is here and it has a name, Molecular Gastronomy. This avant-garde style of cooking involves science, gastronomy and art to create food in a whole new level. It transforms something ordinary into something extraordinary. Molecular gastronomy is best described as the understanding and play with the physics and chemistry of food molecules behind food preparation.

Also called “experimental cuisine” and “culinary physics”, molecular gastronomy comes with new cooking techniques, new cooking tools, strange ingredients, and perhaps new vocabulary. An example of new techniques is creating edible paper from soy beans and potato starch and then printed on with edible fruit inks. Not amazed yet? How about “spherification”, which is the process of transforming liquids (such as grape juice) into tiny spheres that look and feel like caviar? This is done by mixing the liquid with sodium alginate and dripped into a solution of calcium chloride or calcium carbonate. There are some tools that a molecular gastronomy chef must have. One of them is thermal immersion circulator, for sous vide cooking, meaning that food (usually meat) is usually sealed in a tight plastic bag and put in a hot water bath, where the outside and inside of the food are cooked evenly and it keeps the food’s juice together. Another one is the anti-griddle, a cooktop which freezes sauces or purees instantly. This works wonderfully if you want to make quick lollipops from hot liquids. A common molecular gastronomy ingredient is the agar-agar, which is a natural vegetarian gelatin substitute produced from a type of seaweed and is used to make jellies, custards, sauces, etc. Chefs frequently use carbon dioxide to add bubbles to a food or drink and making foams, as well as liquid nitrogen to quickly freeze a liquid.

Today, molecular gastronomy is part of the haute cuisine and is usually enjoyed by people who can afford to pay a lot for a plate of spaghetti made of red wine accompanied by watermelon that looks like tuna. Nonetheless, this is a unique experience. Molecular gastronomy chefs not only create food that will be new and different to your palates, but they are most likely to creatively and individually craft the food in the most eccentric ways. You can expect things like eating a thin layer of ice cream that looks like a coconut shell, edible menus, and combinations of flavours that you would not think they would go together but the flavours will explode in your mouth like a flavour party.

If you are interested in this type of cuisine, there was a TV show that aired on SyFy network called Marcel’s Quantum Kitchen, which features Marcel Vigneron from Top Chef. Him and his team cater for different events and occasions where they tailor menus according to the customers’ interests and crafting food using his knowledge of molecular gastronomy.

Two famous molecular gastronomy restaurants are The Fat Duck in England and elBulli in Spain. Unfortunately, there have not been many popular restaurants in Canada where molecular gastronomy can be enjoyed by the public. Until then, you might have to travel a little further away like the United States or Europe to enjoy this luxurious eating experience.

“The top menu trends we’re seeing in our What’s Hot in 2012 survey reflect the macro-trends we have seen grow over the last several years. Nutrition – especially when it comes to children – is becoming a major focus for the nation’s nearly one million restaurants, in tune with consumers’ increasing interest in healthful eating,” says Joy Dubost, Ph.D, R.D., director of Nutrition & Healthy Living for the National Restaurant Association.

“Local sourcing of everything – from meat and fish, to produce, to alcoholic beverages – is another big trend for 2012. Local farms and food producers have become an important source of ingredients for chefs and restaurateurs wishing to support the members of their business community and highlight seasonal ingredients on menus.” 

The Top 20 Trends of 2012

1. Locally sourced meats and seafood
2. Locally grown produce
3. Healthful kids’ meals
4. Hyper-local sourcing (e.g. restaurant gardens)
5. Sustainability
6. Children’s nutrition
7. Gluten-free/food allergy conscious
8. Locally-produced wine and beer
9. Sustainable seafood
10. Whole grain items in kids’ meals
11. Newly fabricated cuts of meat (e.g. Denver steak, pork flat iron, Petite Tender)
12. Farm/estate-branded ingredients
13. Food trucks/street food
14. Micro-distilled/artisan spirits
15. Artisan/house-made ice cream
16. Health/nutrition
17. Non-traditional fish (e.g. branzino, Arctic char, barramundi)
18. Fruit/vegetable children’s side items
19.  “Mini meals” (e.g. smaller versions of adult menu items)
20. Culinary cocktails (e.g. savory, fresh ingredients, herb-infused)

In this post, I will discuss with you the most common mistakes people make when hiring a caterer:

1.They don’t do their research

Many people, when looking a caterer, just do a search on the internet and look at the top one or two hits and call them up to book their services. Just because they are at the top of a search engine, does not mean they are the top choice (although at least it says they know how to best market their services). Take the time to get to know a few caterers in your area and compare their products and services, their previous work and their price points.

2. They don’t ask around

Word of mouth is the best way to find an excellent caterer. If you have never used a catering service, ask someone – who lives in your area – who has. They can provide you with valuable information and, of course, their recommendations.

3. They don’t ask the right questions

When you do meet with a caterer, take some time to prepare for the meeting by writing down questions you may have or do a bit of research as to what questions to ask them. If you have never used a caterer, you will definitely have many questions as to how their services work. Don’t be shy; ask away. The last thing you want is to have a big surprise on the day of your event because you assumed something that you thought the caterer would do (but did not).

Make your catering experience a pleasant one. Be sure to do research, ask around and ask your potential caterer questions. By doing this, you are well on your way to hosting a very successful event.

Hire me to write your blogs – contact Tamara Lora at copywriteit@yahoo.ca

When you are planning an event, there are many things to consider, but no question one of the most important items to consider will be the food for the event. Hiring a caterer to take care of the food and the service (of the food) is a good idea, provided it is within your budget. In order to find a top-notch caterer for your event, you need to do research, ask around and meet and interview your top choice(s). By doing these three things, you will have selected the best choice of caterers to provide the food and services for your next event.

So, now that you have decided that you are going to have the food provided by a catering company for your event, you should begin your research to find the best caterer in your area. Start by searching the Internet for “caterers” or “catering companies” in your city or region. Look at the top web sites and take the time to review their web site overall. Do they appear to be professional? Do they have a portfolio of photos taken of their work? Are there any testimonials that you can read about how their previous clients liked their work?

Another important part of deciding which catering company to use is to ask around. If you have never used a caterer before, the next best thing is to talk to someone who has. When you have found someone who has experience hiring a catering company, ask them: who they used, were they professional, did you like the food and the service they provided to you, and of course, would you recommend them? The list goes on, but that is a good starting point. Most likely the person answering the questions will tell you of their experience with the catering company that they used. If it is a good review, then you can take the next step and meet with them.

And last, you need to set a meeting with the top caterer(s) – based on your research – so you can collect information about their services. Before meeting, take the time to write down any questions that you may have. Also, be prepared to answer questions that the caterer will have regarding you event. This means you should have some idea about the main details about your event. Things like: the date of the event, the event location, approximate number of guests, your catering budget, etc. These are basic questions that the caterer will ask you in order for them to work with you and most importantly to provide you with a sample proposal outlining the proposed menu for your event, the details of the service and of course the cost of their services.

There are many things to consider when hiring a caterer for your special event. In order to have a successful event it is essential that the caterer is professional, reliable and provides an impressive food product and service. If you research, ask around and meet with the top caterers in your area, you will no doubt have a memorable event in which your guests will cherish for years to come!

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Another important consideration when menu planning is taking into account for any special dietary requirements, such as vegan meal options.

What is a vegan diet, you might ask? Well, vegetarians do not eat meat, fish, or poultry. Vegans, in addition to being vegetarian, do not use other animal products or by-products such as eggs, dairy products, honey, leather, fur, silk, wool, cosmetics and soaps derived from animal products.

When working with a caterer, request a few options to choose from like Thai vegetable curries, eggplant dishes without the cheese and lentil stew.

If you are not using a vegan caterer, and are preparing vegan party food yourself, when doing your menu planning, have a look at Vegans Know How to Party by Chef Nancy Berkoff RD. This informative book shows you how to put on a party for vegans and those who enjoy great food.

Whether you are expecting one vegan guest or whether the entire guest list is vegan, vegan party food options are more common than ever!

© 2012, Tamara Lora

And then the rains came.

In buckets.

Chaos ensued as the tables were stripped and the linens and runners were raced to the laundry for a marathon combination of spin and dry cycles.  The rain stopped eventually, but the ceremony was postponed while Andre and Rose hurried to reset the tables.

Soon after, the guests arrived, the wedding commenced, and the couple exchanged their vows at last.  A relative sense of peace and tranquility returned, everything was picture perfect once again, and everyone could now breathe a collective sigh of relief.  Yet just as Andre kissed his new bride, a huge clap of thunder sounded and the skies opened once more.

Everyone worked together to clear the tables, though, scrambling back and forth between the kitchen and the rain drenched lawn, their arms piled high with settings and decor.  Afterwards, they all gathered under a small tent to sing songs of worship.  In spite of the rain (and, perhaps, because of the rain), all those in attendance drew nearer to each other.

As Andre recalls, “This made for quite a different, intimate, and memorable wedding.  In fact, all the guests said it was one of the best weddings they had ever attended.”

So get those pens scratching and those keyboards tapping!

September 25, 2009, Ancaster, ON.

THE MYTH: Deep in the woods of the Dundas Valley Conservation Area, frightened wedding guests witness what is believed to be the first sighting of Big Foot in recent years.

THE FACTS: The guests soon discover that the shadowy figure lumbering through the woods is, in fact, a Niche employee hard at work, effortlessly adapting to the challenges of an outdoor venue.

January 10, 2010, Burlington, ON.

THE MYTH: Elvis Presley, “The King of Rock & Roll”, is seen sidling up to the buffet table at Mary and Norm Gustafson’s silver wedding anniversary celebration.  Elvis leaves the building, the pockets of his sequined jumpsuit stuffed with gorgonzola cheese.

THE FACTS: The “King”, as it turns out, is Lloyd “Teddy Bear” Miller, a down-on-his-luck Elvis impersonator whose M.O. is to crash every Niche catered event in Oakville, Burlington, Hamilton, and Niagara.  Sadly, the allure of Niche’s fine cuisine has led Miller to a life of crime and gluttony.  He is still at large.

June 16, 2011, Oakville, ON.

THE MYTH: Chuck and Laverne Saunders leave a Niche catered corporate dinner late one summer evening.  Chuck starts the car and the radio crackles to life with a breaking news bulletin: a madman with a hook for a hand has escaped police custody and is in the area.  Just then, Laverne hears a tapping at the rear passenger door and she urges Chuck to drive away immediately.  When they arrive home they find…hanging from the exterior handle of the rear passenger door…a bloody hook.

THE FACTS: The “madman”, in reality, is a dedicated Niche server who had only been going out of his way to see that the Saunders’ had enjoyed their fine meal.  The “bloody hook?”  A ladle, covered in roasted tomato bisque.  (Incidentally, the Saunders’ did enjoy their meal.  Especially the roasted tomato bisque).

THE MYTH: “You’ve tried one caterer, you’ve tried them all”.

THE FACTS: Niche’s superior cuisine and unparalleled service is the standard by which all other caterers should be measured.  (Because one overweight Elvis impersonator can’t be wrong).

“The guys were drenched in sweat,” recalls Lindsay.  “Their white shirts were see-through, and they had to towel off every five minutes.  As for me, I could feel the sweat dripping from my legs under my huge white dress!”

When the pictures were finished being taken, though, Lindsay and Garrett were pleased to find that Niche had the reception tent ready, the banquet tables set, and the décor just right.  At that same moment, Niche offered the happy couple a satisfying reprieve from the heat:

“We took a minute for ourselves and enjoyed a freezing cold beverage from Jarek,” says Lindsay.  “It was just the thing we needed to cool us off and get ready for what was next to come.”

Despite the heat and despite the skies that were beginning to threaten rain, Niche had things covered:

“Jarek and his staff had all of the courses planned,” remembers Lindsay.  “So, if it started to pour down rain, the food would still make it to our 40×100 tent untouched.  Even under time constraints the Niche team pulled off a flawless cocktail hour and a four course meal.  We did everything in less than three hours so that our band could start at 9:00.”

In fact, Niche had put Lindsay and Garrett’s minds at ease from the very beginning:

“All the wedding chaos had gotten to me and Garrett, but when we sat down with Jarek the week before our big day he calmly ran through every detail of our wedding.  And he told us something that we will always remember: ‘The wedding day will always be chaotic no matter how organized you are, but it’s controlled chaos and everything will be perfect’.  We tried to keep telling ourselves this — and he was right!”

Great advice.  Great catering.  Niche.