catering Services

aram sandwiches: Keep refrigerated until ready to serve.

assorted chicken skewers: Heat uncovered in a preheated 375° oven for 7-10 minutes or until hot to the touch. Serve with appropriate sauces.

assorted croquettes: Heat uncovered in a preheated 375° oven for 10-14 minutes until hot and bubbly. Pat on a paper towel, place on a platter, and serve with appropriate sauce.

assorted wonton cups: Fill cups with appropriate filling, top with garnishes shortly before serving. All components will be clearly labelled for you.

cucumber cups with assorted chicken salads: Keep chilled until ready to serve. Top with garnish if appropriate.

chicken wings: Heat covered in a preheated 375° oven for 15 minutes. Uncover and heat for an additional 10 minutes (or until wings are a little crispy).

empanadas: We send these to you frozen for best results. Bake uncovered in a preheated 375° oven for 15-20 minutes or until golden brown. Set on your counter until your guests arrive. Heat for an additional 5-8 minutes just before serving. Serve with appropriate sauce.

thai steak skewer: Serve at room temperature with appropriate sauce on the side.

chicken meatballs: Heat meatballs uncovered in a preheated 375° oven for approximately 15 minutes or until hot to the touch. Remove and toss while hot with sriracha sauce, until well coated. Serve with blue cheese sauce and celery on the side.

swedish meatballs: Heat meatballs with sauce uncovered in a preheated 375° oven, for 15-18 minutes until hot. Insert toothpicks into meatballs and platter on hors d’oeuvres dish with extra sauce in the middle for dipping.

lamb & beef meatballs: Heat uncovered in aluminum container in a preheated 375° oven for 10-12 minutes. Heat sauce in microwave until warmed only. Do not overheat. Toss meatballs with sauce just before serving. Platter on a bed of arugula with toothpicks.

filo cups with spiced lamb: Keep filo cups at room temperature. Heat lamb mixture with a few drops of water covered in microwave safe dish on high for one minute or until hot, stir and repeat until hot if necessary. Fill each filo cup with the lamb mixture and garnish with crumbled feta cheese and fresh mint.

potato pancakes: Heat uncovered in a preheated 375° oven for approximately 10-14 minutes or until bubbly and hot. Pat on a paper towel, platter, and serve immediately with crème fraiche.

zucchini pancakes: Heat uncovered in a preheated 375° oven for approx. 10-14 minutes or until bubbly and hot. Pat on paper towel, platter, and serve immediately with whipped feta and dill

prosciutto wrapped melon/asparagus: Drizzle with olive oil or balsamic reduction and sprinkle with cracker pepper just before serving.

mini crab cakes: Heat uncovered, in a single layer, in a preheated 375° oven for 10-15 minutes or until hot and bubbly. Pat on a paper towel, platter, and serve with jalapeno aioli on the side.

mini salmon cakes: Heat uncovered, in a single layer, in a preheated 375° oven for 10-15 minutes or until hot and bubbly. Pat on a paper towel, platter, and serve with caper remoulade.

shrimp skewers: Heat uncovered in a preheated 375° oven for 5-7 minutes or until hot. Serve with appropriate sauce. (Shrimp is fully cooked and can be served at room temperature.)

scallops wrapped in bacon: Heat uncovered in a preheated 375° oven, on a baking sheet lined with parchment paper or coated with non-stick spray, for 15-20 minutes until bacon is cooked through and item reaches desired crispness.

cucumber cups/endive with smoked trout pate: Keep refrigerated until ready to serve.

risotto cakes/arancini: Heat uncovered in a preheated 375° oven for 10-15 minutes or until just hot. Pat on a paper towel, platter, and serve with appropriate dipping sauce.

savory galette: Heat uncovered in a preheated 375° oven for 10-15 minutes or until hot to touch. Cut into 6-8 pieces and serve.

butternut squash tartlets: Fill each tart shell generously with squash (this can be room temp or warmed), dust with za’atar, and top with creamy tahini and toasted pistachios.

falafel bites: Heat uncovered in a preheated 375° oven for 8-10 minutes or until hot to touch. Serve with tzatziki sauce on side.

wild mushroom turnovers: We send these to you frozen for best results. Bake uncovered in a preheated 375° oven for 15-20 minutes or until they turn golden brown and puff up. Set on the counter until your guests arrive and heat for an additional 5-8 minutes just before serving.

stuffed mushrooms: Heat uncovered in a preheated 375° oven for 15 minutes or until just hot.

vietnamese spring rolls: Keep chilled until ready to serve. Combine fresh cilantro into sauce just before serving. Serve with cilantro dipping sauce on the side. (We like to spoon a small amount of sauce into each roll to help flavor the contents.)

stuffed figs: Bake uncovered, in a single layer, in a preheated 375° oven for 10-15 minutes. Drizzle with balsamic reduction before serving - a little reduction goes a long way!

bruschetta: Lay crostini on a baking sheet in a single layer and heat in a preheated 375° oven for 2-3 minutes (just long enough to crisp up the bread). Spread a thin layer of chevre on each crostini and top with your choice of a secondary dip (basil pesto, tomato salsa, or caramelized onions.) (Bring all dips to room temperature before spreading/using.)

goat cheese crisps w/ mushoom ragu: Heat crisps in a preheated 375° oven for 2-4 minutes until just warmed through. Place ragu in a microwave safe container and heat for one minute or until just hot. Top crisp with ragu, and garnish with crème fraîche and fresh dill.

caprese skewers: Bring to room temperature 20 minutes before serving. Drizzle with balsamic reduction before serving.

red pepper relish: Serve with our whipped cream cheese and baguette crunchies. Spread an uneven amount of cream cheese on a “crunchie” and top with small amount of red pepper relish.

miniature quiche: Heat covered in a preheated 375° oven for 10-15 minutes until just warmed throughout. Uncover for the final five minutes of baking if desired (to crisp up crust), and serve warm/immediately.

hummus platter: Remove damp paper towels from veggies, uncover all the components, (hummus, olives, peppers) and add bread to platter.

mezze platter: Keep and serve at room temperature.

artisanal fruit & cheese platter: All plattered and ready to serve.

crudite : Be sure to pull to room temperature at least one hour before serving. Remove damp paper towels from veggies before serving.

rice / pilaf: Heat in a microwave safe dish with a touch of water, cover with saran wrap and heat on high for approximately for 1 - 2 minutes. Remove, stir and reheat for an additional minute until just hot throughout. Fluff with fork and serve.

*If you do not have a microwave, heat covered, in a preheated 375° oven covered with about 1/4 cup of water for 10-15 minutes or until hot. Remove cover and heat for an additional 5 minutes. Fluff with fork and serve.

roasted potatoes: Heat in a preheated 375° oven for 15-205 minutes depending on amounts or until hot to touch. Check for seasoning.

mashed potatoes: Heat covered, in a preheated 375° oven for 15 -20 minutes, depending on quantity you are heating, or until hot.

parsnip puree: Heat covered in a preheated 375° oven for 10-15 minutes until nice and hot, stir and heat uncovered for final 10-12 minutes until very hot throughout.

potatoes lyonnaise/ potato gratins: Heat covered in a preheated 375° oven for 15-20 minutes, uncover and heat for additional 10 minutes or until hot.

potato salad: Keep chilled until 30 minutes before serving. Stir to redistribute ingredients and check for seasoning.

marinated grilled/roasted vegetables: Heat uncovered in a single layer, in a preheated 375° oven for 7 - 15 minutes depending on amounts or until just hot. Also suitable served at room temperature.

roasted root vegetables: Heat covered in a 375° preheated oven for approximately 10-15 minutes until hot. Uncover and heat additionally for 10-12 minutes. Check for seasoning.

broccoli rabe/broccoli/broccolini: Heat uncovered in a single layer, in a preheated 375° oven for 12-15 minutes or until just hot.

brussels sprouts: Heat uncovered in a single layer, in a preheated 375° oven for 10-15 minutes or until just hot.

roasted baby carrots: Heat uncovered in a single layer, in a preheated 375° oven for 10-15 minutes or until just hot.

sautéed cauliflower: Heat uncovered, in a preheated 375° oven for 7-15 minutes depending on amounts or until hot.

sweet potato souffle: Heat covered in a preheated 375° oven for 15 minutes, uncover and heat for another 10 minutes so streusel gets a little crunchy. Serve immediately.

Israeli cous cous : Bring to room temperature at least 30 minutes before serving. Toss gently and check for seasoning.

1. First salt your greens, toss gently. Don’t dress salad until ready to platter, When dressing don’t over do it on your first go, you can always add more!

2. Place dressed greens on your serving platter or bowl then you can either garnish the salad with the remaining components or serve them on the side. We always toss some ingredients in a little dressing and then add to dressed salads.

wild rice salad: Keep chilled until 30 minutes before serving. Stir to redistribute and check for seasoning.

organic brown rice with black beans & corn: Keep chilled until 30 minutes before serving. Stir to redistribute dressing and check for seasoning.

farro salad: Keep chilled until 30 minutes before serving. Stir to redistribute and check for seasoning..

french lentil salad: Keep chilled until 30 minutes before serving. Stir to redistribute and check for seasoning.

wild mushroom/lemon tagliatelle: Keep chilled until 30 minutes before serving. Stir to redistribute, you may need to add additional olive oil if it looks dry. Check for seasoning before serving.

orzo/pasta salad: Keep chilled until 30 minutes before serving. Stir to redistribute, you may need to add additional olive oil if it looks dry. Check for seasoning before serving.

fruit and berry salad: Serve chilled. Gently toss and garnish with seasonal berries.

potato salad: Keep chilled until 30 minutes before serving. Stir to redistribute and check for seasoning.

shaved zucchini salad: Keep chilled until 30 minutes before serving. Stir to redistribute and check for seasoning.

winter beet salad: Layer arugula on bottom of platter, sprinkle with two rows of beets, (we keep red on one side and gold on the other,) top with crumbled gorgonzola, and dollop with spoons of blue cheese sauce. Sprinkle top with toasted walnuts.

asian tofu salad: Keep chilled until 30 minutes before serving. Stir to redistribute and check for seasoning.

cucumber and celery salad: Keep chilled until 30 minutes before serving. Stir to redistribute dressing and check for seasoning.

corn and tomato salad: Keep chilled until 30 minutes before serving. Stir to redistribute and check for seasoning.

slaw: Keep chilled until 30 minutes before serving. Stir to redistribute and check for seasoning.

fattoush salad: Keep chilled until 30 minutes before serving. Stir to redistribute and check for seasoning.

haricot vert salads: Keep chilled until 30 minutes before serving. Stir to redistribute and check for seasoning.

israeli chopped salad: Keep chilled until 30 minutes before serving. Stir to redistribute and check for seasoning.

tomato salad: Keep chilled until 30 minutes before serving. Stir to redistribute and check for seasoning.

shaved zucchini salad: Keep chilled until 30 minutes before serving. Stir to redistribute and check for seasoning.

Israeli Cous Cous : Bring to room temperature at least 30 minutes before serving. Toss gently and check for seasoning.

chicken piccata: Heat uncovered, in a preheated 375° oven, for 10-15 minutes until just hot and bubbly.

chicken pot pie: Heat uncovered in a preheated 400° oven for 20 - 25 minutes until hot in center. Cover with foil if crust is getting too dark.

chicken francese/marsala/casserole – Heat covered in a preheated 375° oven for approx. 20-30 minutes until very hot. This can be heated a little in advance as it will retain heat, if kept well covered and in a warm spot. Check for salt and pepper.

chicken cutlets / mustard chicken: Heat uncovered, in a preheated 375° oven for 10-15 minutes or until just hot and a little crisp.

mac n cheese: Heat covered in a preheated 375° oven for approx 15-20 minutes. Test the middle and see if hot, if not give it 5-10 min more. Uncover and put back in for 10-15 minutes until hot and then dust with toasted panko for 5 minutes longer.

tandoori chicken/grilled chicken: Heat uncovered in a 375° degree oven for 15-20 minutes or until just hot throughout. Serve with assorted sauces on side.

chicken kebabs: Heat uncovered in a preheated 375° oven for 10-15 minutes until just hot to touch. Serve with sauces on side.

lamb kebabs: Heat uncovered in a preheated 375° oven for approx. 15-18 minutes until just hot throughout. Serve with Tzatziki sauce on side.

beef kebabs: Heat uncovered in a preheated 375° oven for approx. 12-18 minutes until just hot to touch. Serve with any sauces on side.

penne with poached chicken: Heat covered in a 375° degree oven for approximately 10-15 minutes until warm in middle (touch with your finger.) Uncover and continue to cook until golden and brown on top and hot – about 5 -10 more minutes.

beef tenderloin: Roast uncovered in a 375° degree oven for exactly 25 minutes. Remove from oven and loosely cover with foil, let rest for 20 minutes and then slice to desired thickness. serve with appropriate sauce on side.

marinated flank steak: Heat uncovered in pan (with juices) in a preheated 375° oven for 7-10 minutes ( tops) until just hot. Serve with Chimichurri sauce, and/or corn salsa.

beef stroganoff: Heat uncovered in a preheated 375° oven, for 10-15 minutes depending on amounts, stirring about every 5 minutes until hot throughout. Add 1/4 cup of water or beef stock to thin out sauce if it is too thick.

boeuf bourguinonne/ beef stew: Heat covered in a 375° degree oven, depending on amounts, for 15-30mins until hot. If desired you can add more beef stock.

salmon: Heat uncovered in a preheated 375° oven, for 7-10 minutes until just hot and / or desired done ness.

salmon cakes – Heat uncovered in a single layer in a preheated 375° oven for approximately 10-15 minutes until just hot. Serve with caper remoulade on side.

poached salmon: Keep refrigerated before serving. Serve with cucumber yogurt sauce and lemon parsley vinaigrette on side.

dublin fish pie: Heat covered in a preheated 375° oven for 20 minutes (depending on amount anywhere from 15 30 minutes) and uncovered for final 10 until hot, bubbly and golden brown on top. delicious!

eggplant parmesan: Reheat covered in a 375° preheated oven for 15-20 minutes until hot on the inside. Uncover final 10 minutes and heat with a little marinara on top.

eggplant roulade / zucchini roulade: Heat uncovered in a 375° oven for 12-15 minutes. Heat up tomato basil sauce on stove top and serve on side.

spinach lasagna: Heat covered in 375° oven for 20 minutes. Uncover, drizzle with some tomato basil sauce and bake for 15 minutes more. Let the lasagna sit for 10 minutes or so before slicing. Serve with tomato basil sauce.

cannelloni: Heat uncovered in a 375° oven for 15-20 minutes. The tops will be golden brown and the filling will start to bubble when done. Reheat sauce in a microwave or in a saucepan over low heat until simmering. Drizzle over the top of the hot cannelloni.

quiche: Slice each quiche into 6-8 even slices when cold. Wrap the whole quiche in aluminum foil and heat in a 375° oven preheated oven for 25-30 minutes.

whole calzone: Wrap calzone in aluminum foil and bake covered, in a preheated 375° oven for 20 minutes. Remove from foil and bake an additional 10 minutes until golden brown. Cut into desired sizes. Serve with Chipotle sauce.

summer rolled lasagna: Heat covered in a preheated 375° oven with a little sauce in pan for approx. 15-20 minutes until just hot. Uncover and heat for 5-7 minutes longer. Serve immediately.

shepherd’s pie: Heat covered in 375° preheated oven for 20-25 minutes, uncover and heat another 10 minutes.

stuffed portabella mushrooms: Heat uncovered in a single layer in a 375° preheated oven for 12-18 minutes until hot inside the mushroom. Stick knife into center & feel it just below your bottom lip to be sure it is good and warm!

baked haddock: Heat uncovered in a preheated 375° oven for 10-15 minutes until just hot to touch.

vegetarian moussaka: Heat covered in a preheated 375° oven for approximately 20-25 minutes. Insert a knife into center of Moussaka and ck temp of the knife, just below your lip to see if warmed throughout. You may uncover for remaining 10 minutes heat time to brown top. Should be served nice and hot.

chermoula stuffed eggplant: Heat covered in a preheated 375° oven for approximately 15 minutes, if desired add a few tbsp water to prevent sticking, uncover and check temp, may need a little additional time. Uncover and finish heating 5-10 minutes until hot. Platter and top with greek yogurt sauce.

meatloaf: Heat the whole loaves covered in a preheated 375° oven for approx. 20-30 minutes before serving.

buttercream cakes: Bring all buttercream cakes to room temperature before serving. (Remove the cake from the refrigerator 2-3 hours prior to the start of your event.) The buttercream should be soft to the touch before serving.

tea cakes: Keep and store well-wrapped and at room temperature. Serve at room temperature or even warmed. If you are not serving the tea cake on the day of purchase, keep wrapped and refrigerated until ready to serve. Cakes will hold for a couple of days in the refrigerator.

morning pastries, muffins, biscuits, bars: Keep and store well-wrapped at room temperature. For future use, wrap well and freeze.

nut pies, galettes: Keep and store well-wrapped at room temperature. Our fruit galettes can be heated uncovered in a 375° oven for 10-15 minutes or until warmed through.