At en Ville Event Design & Catering, we are all about a unique and personalized experience. Andrew Bowden led a team of 10 chefs on the 24th of July this year to cater a wedding at a private property in Muskoka. The lovely couple wanted a fairy tale forest wedding with a menu that would showcase the best of seasonal Canadian produce.
We provided a tasting menu, where guests went around tasting a wide range of foods. We worked closely with the couple, they had a rough idea of how they wanted the cuisine to be. We went with the couple’s favorite dishes when it came to dinner. We are delighted to have been part of the beautiful wedding.
The Event
The event was a spectacle in the middle of the woods. We prepared and served food to 70 guests. The menu was as per the couple’s request – a variety of cold hors d’oeuvres showcasing seasonal Canadian produce spread across the reception area so that guests could taste as much of the food as possible.
Cold Hors D’oeuvres
We served a total of 11 hors d’oeuvres, there was something for everyone from red to white meat and from fruits to veggies. We noted that most of the guests tried at least a couple of the starters.
We served Spit Roasted Whole Ontario Lamb, Charcoal Grilled, Flavoured with Xinjiang Spices, with homemade Uyghur Naan Bread which was baked fresh onsite, Rack of Ontario Lamb with Local Herb Crust, Monkfish & Chorizo Paella, Tom Yum Soup made of Canadian Prawns, Scallop & Baby Squid, and Sous Vide Tenderloin of Ontario Berkshire Pork, Hard Cider & Mustad Jus for pork lovers. Others were:
- Miniature Poké Bowl, Toro, Uni, Avocado, Nori Sesame & Scallion
- Local Watermelon Saké Shooter, Chiffonade of Basil, Mint
- Niagara Pinot Noir Poached Pear, Parmesan Frico, Peppered Boursin, Microgreens
- Housemade Torchon of Foie Gras, Served on an Apple Crisp, Basil Sprouts
- Pan Seared Ontario Duck Breast, Warm Arugula Salad, Fig Gastrique, Asparagus
- Pan Seared Canadian Black Cod, Grilled Niagara Stonefruit & Peach Salsa, Avocado Oil Drizzle
Nine-Course Dinner
After the starters, we served a 9-course dinner. The couple was very specific on what they wanted for dinner. We put together a nine-course dinner that featured some of their favorite dishes with a contemporary twist.
Desserts
After the dinner, we served fresh fruit and berry cocktail to ensure the guests were hydrated. The guests took this drink with cheesecake Tart duo made up of Chèvre Cheesecake, Riesling Soaked Grapes, Rosé Syrup, Swiss Dark & White Chocolate Marble Cheesecake.
Professional Service
We understand that presentation is just as important as the food and we ensured we presented the food and drinks in a way that complemented the rest of the wedding décor.
We can confidently say after the starters, nine-course dinner and desserts, no guest could handle another bite. This is something we are proud of at en Ville Event Design & Catering – we not only look and entice the taste buds but also satiate appetite with memorable meals.
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