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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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.


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}



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.

Dinner Series – August 15th

It is tomato season! This is a thrilling time at AY, so we decided to kick of the season with a 17 course tomato based dinner in the Appetizingly Yours kitchen. We host these dinners every two weeks, which we like to call the AY Dinner Series; Chef Kaya and the kitchen team create an exciting dining experience that features local foods with provocative pairings that are both playful and interactive. To celebrate this time of year when the local tomatoes are at their best, we decided a tomato theme would only be appropriate; all the decor, and each dish, was based off of tomatoes in some way. We had a lot of fun with this theme restriction, and we found that the ‘limitation’ of the theme sparked innovation throughout AY. Here are a few photos from the dinner, featuring the food, decor, and staff that made it all possible. Feel free to email us if you are interested in hosting a private party in the AY kitchen.

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High Tea

Creating a theme around any gathering makes planning the event that much easier.  Decor, food style, service staff can all enhance the ” theme”.  High tea is just one of those themes that people love.  Its girly and delicate. Think Parisian Macarons,  garnished tea sandwiches and your grandmothers stunning tea service set.

AY Housemade Charcuterie

AY is proud to be working with Blue Haven Farms in Rockwood, a connection through the recent Taste Real event we attended.  While we can turn food into works of art, it all starts with the farmer.  Blue Haven Farms are grassfarmers who raise their animals and birds on pasture enjoying a number of benefits including being able to live in a peaceful environment and eat nutritious, all-natural food. They have a rare breed of Tamworth pigs that are raised on Pasture-grass. This method of farming is an excellent match for AY and we hope you will love the in house Charcuterie we will have ready for many of the platters we sell over the next few months. 

To some Charcuterie may look like a platter of cold cuts with some olives and pickles, however, Charcuterie involves  traditional methods, intensive knowledge of fermentation and flavor combinations.  Charcuterie was used as a way of preserving meat before refrigeration.  In-house Charcuterie involves a commitment in time, driving chefs to start making their own own prosciutto, salami, bresaola, sopressata and sausage. It highlights our local terrior, supports our local farmers and encourages chef’s to source exactly what they want, while building close bonds with our farmers.  

While the majority of the Charcuterie boards may be pork , Chefs are a creative bunch and we now see rabbit terrines, duck and even bison on many Charcuterie boards. They get to play with a variety of smoking methods, spices and salt and fat.

Charcuterie boards are a popular choice for corporate catering and we almost always have them set up at weddings and parties.  They are the “go to” stationary appetizer.

We would love it if the next time you see Charcuterie on display, see if there is a delicacy that you haven’t sampled yet and give it a try!





Girls Night at AY

We had 14 lovely women out for a Girls Night in the AY kitchen recently. This fun filled evening included a molecular mojito with a cucumber sphere while they enjoyed numerous courses that we use when we cater events. The hands on cooking instruction included homemade pasta with beet juice and how to cook with fresh lobster.  The lobster was named ” Mr Pinchy” and sadly he was the only one that did not have a fun time! Women from Toronto, Kitchener and Guelph made it out and we couldn’t be happier to have them!


Taste Real

Chef Kaya Ogruce had the opportunity to be a panelist at the recent Taste Real networking event. He answered questions around our  Dinner Series events , our involvement with the Stratford Chef’s school and his failed arugula ice cream attempt! We had the opportunity to meet local farmers like Blue Haven Farms from Rockwood as well as producers and businesses from other areas like  Guelph, Kitchener and Cambridge and Elora. It was a great day getting to know everyone and listening to their successes and challenges around local food. We source as much as we can locally and loved the opportunity to meet additional suppliers. Thanks for inviting us out!

Cotton Candy

We have a new toy and we plan to have some amazing flavours of candy floss coming your way.  We are throwing around the ideas of cinnamon heart candy floss, ginger watermelon or even passion fruit flavoured just in time for Valentines Day.  Perfect for corporate catering or fun dessert tables at any AY Wedding.  Why not join Borealis Grille and Appetizingly Yours at the River Run with the Good Lovelies, David Myles and The Guelph Symphony Orchestra for Valentines Day?  We are taking care of the dessert table at the event and are working on some valentines flavours for you to try,  the options are endless!