AY Garden

Did you know that behind our massive building, we have a garden of fresh vegetables? We’ve just starting the planting process for this summer and we cannot wait to see some results! We have everything from strawberries to swiss chard to edible flowers. We try to use them as often as possible so this summer’s theme is AY Garden!

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Edible Flowers                                                              Strawberries

Instagram deals!

Follow us on our Bakery Instagram page for deals and promos on our specialty custom cakes. For the month of APRIL any custom cake ordered,  we won’t charge the tax! We have other deals and discounts too so keep a look out on our page!

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Spring Garden Scape

Warmer weather is finally here and what better way to celebrate than with garden veggies and manzanita “trees” blossoming with charcuterie skewers. Guests loved getting to pick their skewers off the branches. Colours of crisp, apple green and sky blue made this grazing station really stand out.

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Dinner Series – January 13, 2015

We had our first dinner series of the year. Keeping with the season we went with a Nordic winter theme for our decor complete with a faux fur white table runner, “snow” filled vases, pine cones, birch branches and white roses. Guests enjoyed twelve courses of food.

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And the piece de résistance….a chocolate bomb created by Lana! 10933970_737389369702430_3731050157628433597_n

 

Dinner Series Menu

Crispy beef tendon with smoked scallop

 Black pizza stuffed with romesco and mozzarella

 Beet meringue and horseradish crème fraiche with chervil

 Crispy Head cheese with quail’s egg, sumac, garlic and wasabi

 Smoked ice-cream salad with grilled radicchio, sliced pear,watercress, Italian granola and truffle vinaigrette

 Confit octopus with scallion salad, crispy chickpeas, fried housemade sausage, humus mousse and lemon grass oil

 Kohlrabi and apple soup with lobster cooked with juniper butter, torched table side, and lobster-chive foam

 Black ravioli filled with oyster and Camembert with carrot reduction, squid ink potato crisp, horseradish foam and chervil

 Lamb neck cake with parsley root and pickled mustard seed puree, Parmesan crisp, crispy sweet breads and shallots cooked in beet juice and caramelized

 Hanger steak marinated in Turkish spices with burnt garlic puree

 Edible glass with dark chocolate ganache, black garlic ice cream and sea buckthorn

 Chocolate bomb of chocolate mousse, orange blossom and mascarpone cream and cookie crumble

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cookie & Milk Bar

Food bars are always a favourite. We recently did a cookie and milk bar for an event in Kitchener -Waterloo that was a huge success. Guests enjoyed a wide selection of cookies and flavoured milks.

Cookies – White chocolate macadamia, chocolate chip, double chocolate, oatmeal raisin, double chocolate pistachio, bacon chocolate chunk, and rosemary & thyme.

Milk – white milk, chocolate milk, strawberry milk, and lavender infused milk.

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Stylish Backyard Wedding

Brittany and Evan

Not even Mother Nature could stop this wonderful couple from having a great wedding. Brittany and Evan were a joy to work with and right from the start knew what they wanted.  Under the beautiful Stillwater tent from Guelph Tent Rentals in Brittany’s parent’s backyard this couple’s vision came together. With custom lanterns strung down the tent and the couple’s touch evident in every detail.  Dino from DJ Charlie Clean kept Brittany and Evan’s family and friends dancing away.  A second tent held a hors d’oeuvres station, lounge area and the bar where Brittany and Evan had signature drinks served. Guests couldn’t get enough of the Kir Royales and wedding cake shots being served. Although the day started with a little rain the sun came out in the end to shine on this lovely couple.

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Hors D’Oeuvres

Smoked Duck Breast with Fresh Kimchi Salad & Sprouts

Arancini Balls with Cheese

Tapioca Cracker with Scallop Ceviche

Poached Quail Egg with Taro Nest, Seaweed Powder, Brown Butter & Miso

Steak Tartare with Radish, Cornichon, Spicy Aioli Served in an Egg Shell with Puffed Rice

AY Housemade Spread with Rice Crackers

Charcuterie Boards Featuring Local Smoked & Cured Meats

Rounds and Wedges of Local Cheese

Seasonal Fresh Garden Vegetables with Housemade Bombay Dip

Plated Dinner Menu

AY Housemade Sourdough Bread with Butter

Jerusalem Artichoke Soup with Pear, Swiss Chard, Mushroom and Edible Flowers

Ontario Bitter Green Salad with Pickled Apple, Grilled Endive, Treviso & Greens with Pomegranate Molasses Vinaigrette and Mint

Grilled Organic Chicken Filled with Savoury Greens, Parsley Risotto with Pesto, Crispy Yucca, Fall Succotash and Roasted Tomato Jus

Roasted Black Cod with Spiced Corn, Tomato and Lobster Bisque Served with Fall Succotash and Crispy Yucca

Vegetarian – Housemade Ricotta and Preserved Lemon Torttolono with Smoked-Filled Heirloom Tomato Saffron Sauce with Pea Tenders

Citrus Curd with Strawberry Meringue, Champagne Jelly, White Chocolate, Tapioca Semifreddo, Marjoram

Late Night Station

Poutine Station with Sweet and Regular Fries, Cheese Curds,Gravy, Pulled Pork & Sri Lankan Curry Chicken

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Catering – Appetizingly Yours Events and Catering {appyours.com}

Wedding Coordination – Wedding & Event Planning By AY {ayevents.com}

Photographs – Daniela Burzese {danielaburzese.com}

Ceremony Location – St. John’s Anglican Church {stjohnselora.ca

Duo Band – Andrew Rudd and Victoria Boland {andrewvictoria.com/bio}

DJ – DJ Charlie Clean {djcharlieclean.ca}

Tents & Dance Floor – Guelph Tent Rentals {guelphtentrentals.com}

Florals – Jane Rivers {riversonline.ca}

 

 


Elegant Nautical Wedding

Fold a bold and beautiful colour combo of navy and white with the stunning background of The Hacienda Sarria in Kitchener and a bride’s love of everything nautical and you get a fun themed wedding that will take your breath away. This event was one for the ages.

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The menu consisted of food stations followed by a five course plated Italian dinner:

Assorted Freshly Baked Housemade Artisan Breads and Grissini

 Garden Green Salad with Olive Oil and Balsamic Dressing with Hazelnut Crumble

 Braised Beef Cheek Raviolo with Smoked Tomato Ragout

 Fresh Seafood Salad including Clams, Shrimp, Scallops, Octopus, and Cuttlefish with Chickpeas

 Aged Rib-Eye and Herb Roasted & Chicken Supreme Served with Heirloom Carrots with Dried Branches, Asparagus, Pecorino, Farro, Vegetable Juice and King Oyster Mushrooms

 Housemade Tiramisu served in Martini Glasses

 Grappa Ice Cream Shooters

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Some of our favourite moments including the “first look”, the moment the father of the bride saw his daughter, the bride sneaking a cheesecake lollipop and of course the Hacienda beautifully decorated by Pink Poppi of Kitchener.

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Photography: Trina Koster {trinakoster.com}

Florals & Décor: Pink Poppi {pinkpoppi.ca}

Venue: Hacienda Sarria {haciendasarria.com}

Catering: Appetizingly Yours Events and Catering {appyours.com}

Wedding Planning: Dreamstlyle Weddings {dreamstyleweddings.com}

Band: Black Water Trioh {fredhale.ca/bwtrio.php}

Transportation: Brentwood Livery {brentwoodlivery.ca}

A Unique Drink Station Idea

Dry ice, Caesar mock-tails, and peach Bellinis all in a day in the life here at AY. Recently we had the pleasure of working with Compusense (https://www.compusense.com/) at their open house for their new building here in Guelph. Among the many things we created for this corporate event were Caesar mock-tails topped with a tapioca chip and a deconstructed Caesar salad and peach Bellinis with lime cordial pipettes and a peach wedge. This is a great idea for a drink station to really wow your guests.

It’s time to get creative.

Inspiration comes from everywhere.  Whether I am designing menus or considering decorating to enhance a coporate event or wedding I look everywhere for inspiration. At Appetizingly Yours we are a creative bunch. Once the ideas start, together we create magic.  It may start with Pinterest, out on a walk,  a shape , a color or the time of year that we gain inspiration for our style. Then we execute. The grass doesn’t grow under my feet.  We set up the table in advance of the event, it may not work each and everytime many changes need to be made, the end result however, is something we are all proud to present our clients. There is nothing better then when our vision works as we planned. Placing food on platters is always lovely, especially if you can can create a form of symmetry, however using unique items like tree branches or chunks of wood, slate or broken plates helps create an even better atmosphere with the exact same food.

Take a look around, turn a plate or bowl upside down and see if you can use it that way instead, you won’t be disappointed.  It’s time to get creative!

Fall Recipe-Roasted Squash Soup with Cod Brandade Fritters

 

Here is Chef Kaya’s mothers soup recipe as seen in Snapd Guelph, clearly great cooks run in the family!

Soup ingredients:

2 Medium Curry squash

200 ml olive oil

1 white onion

A handful of fresh herbs from your garden such as savory, marjoram, rosemary, thyme

3 cloves of garlic

3 L  vegetable stock

250 ml white wine

Brandade ingredients:

300g dried cod soaked for three days in cold water with the water changed each day

1 lb potato, peeled

2 cloves of garlic

1 bunch rosemary

1 cup cream

2 bay leaves

Soup method:

Cut your squash in half and clean out all the seeds.

Season with salt and pepper and a bit of brown sugar, drizzle of olive oil on the flesh

Put the squash flesh side down on a baking tray and cook it until its soft at 375

Once the flesh cools down, scrape of the flesh and reserve

In a heavy bottomed pot, cook your onions with garlic and remaining olive oil, add the white wine, once the wine is evaporated add your squash and enough vegetable stock to cover it. Add picked herbs.

Cook it for 15 minutes,  puree and season with salt and pepper.

Tip:  Choose a squash variety with darker flesh that is ripe, this ensures the natural sugars in the squash balances the savory notes in the dish

Brandade

Drain the cod from the water and cook in cream with the bay leaves and rosemary, strain the fish and flake, discard the liquid.

In the meantime boil potatoes, once they are cooked pass them through a food mill or mash until smooth.

Mix  potato and fish, add a dash of olive oil and more rosemary to give a meat ball consistency, make little balls the size of your thumb

These can be reserved in the fridge for up to three days.

Tip: Dried cod is easy to find at an Italian or Portuguese store.

 

Brandade fritter

Roll the brandade balls in flour and deep fry them until they are golden and crispy

Heat up the soup, adding additional stock if needed

Drop the fritters into the soup just before serving, add lemon zest and a dash of olive oil to the soup to finish.

Enjoy,

Chef Kaya Ogruce

Head Chef

Appetizingly Yours