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

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.

Fabbian 0059 Fabbian 0297Fabbian 1254Taunya & Jason Fabbian Wedding photos

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}

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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Trends in Food: Lacto-Fermentation

Fermented foods are making a big comeback in modern food culture, and for good reason. Before the invention of refrigeration, fermentation was a method of preserving food to last through difficult times where fresh food was scarce. Today, fermented foods are sought after for their unique flavour and health benefits (fermented foods are probiotic, promoting healthy bacteria grown in the intestinal tract).

‘Lacto-Fermentation’ gets it’s name from the bacteria which does the fermenting: Lactobacillus. This bacteria is found on the surface of all plants, and does an exceptionally good job at transforming carbohydrates in fruit into lactic acid, which is a natural preservative. Sauerkraut, kimchi, and pickles are all examples of the same process. Here at AY, we are currently fermenting some plumbs that were given to us by a local Italian man, who, from time to time, brings us fruits from his home garden. We are fermenting these particular plumbs (pictured) as a test to see what we can do with the final  product, and how we can improve future batches.

A Vintage Dessert Station

We really love events that take place outdoors. When great company, great weather, and great food collide, it makes for a very special evening. At this party, we set up  this vintage dessert station, lit up by candle light under the cool summer sky.

Redefining ‘Cheesecake’

Sometimes, even the most classic dishes need to be revisited. Sure, a traditional New York Style Cheesecake is a fine dessert option, but why not take the idea of a ‘Cheesecake’ and make it a little more… literal? Our chefs at AY use cheese wheels to build a cake made solely of cheese; at this particular 75th birthday party, the cake was made up of Papillon Noir Roquefort, Chabichou Chèvre, Telagio, and Prestige de Bourgogne, stacked on top of one another, with fresh berries, fruits, herbs and edible flowers surrounding them. We placed the cheesecake on a retired wine barrel, with a beautiful weeping amaranth flower arrangement towering overhead. As the famous gastronome Jean-Antheleme Brillat-Savarin once said, “A dinner which ends without cheese is like a beautiful woman with only one eye”.

Black Raspberry Foraging

For three solid weeks in July, the wild black raspberry plants in20140715_153044 Ontario produce a high volume of berries ripe for the picking. Guelph is no exception, and there are many urban areas that produce a high amount of these delicious fruits. Our designated gardener Cole spotted a patch of black raspberries (also known as black caps) in a south end trail system and went back the next day to harvest some for the kitchen.

If you want to find some yourself, look for lightly wooded areas with heavy bush growth. The premature berries are red and look much like your typical raspberry, but they turn a deep purple/black once they ripen. A dead giveaway, if you are still unsure, is the leaf shape and colour; serrations on the leaf’s edge,
20140715_145818 paired with a nearly white coloured under-leaf, will confirm them as black raspberries. The stems have menacing thorns, so watch out for scratches! You can compare your findings with our black raspberry plant photo on the right.

As with any foraging venture, be sure to harvest responsibly; take only the ripe berries, try not to damage any surrounding plants, and leave some for other foragers.

These berries are delicious as jams or jellies, or as we like them most, fresh off the plant.