FEAST YOUR EYES! CATERING AND EVENTS is a corporate and social catering and full service special events company serving the Toronto area including the GTA, Mississauga, Oakville, Brampton and Caledon.  Being a mid-sized company in business for 30 years, we are large enough to handle any type or size of event yet still give you our undivided personal attention and service. We cater to groups of all sizes from corporate business meetings of 8 to receptions of 1000+ and everything in between including our share of sit down plated or french service dinners for over 500 people as well as innumerable tented events and weddings.

Here’s our problem:  some of our large event customers would never dream of asking us for sandwich platters for their meeting lunch and conversely, some of our corporate business meeting clients don’t think of us when it comes to their events, so how do we get the message out?  WE ARE ONE STOP SHOPPING NO MATTER HOW SMALL OR LARGE YOUR HOSPITALITY NEEDS ARE!  Isn’t it nice to make just one phone call and have everything taken care of?

Our team of detail oriented, energetic and creative people love what we do and do it with flair and style!   We are a catering company, so of course it goes without saying that our food is fantastic!  That’s the obvious.  However what really sets us apart from other catering companies is the innovative way we present our delectable food.  When we say “Feast Your Eyes!” we mean it!  We call our food “Edible Art”, so whether it is presented on a plate or on a buffet table or station, it will be a stunning visual delight!  The emphasis is on fun and fabulous presentation (think lavish and opulent!) resulting in a memorable and impressive experience for your guests.

By keeping abreast of current global culinary trends we always have something new and exciting on our menus.  While we do have some sample menus on our web site, customized menus are created for each of our clients taking into consideration the requirements of the event as well as food preferences and budget.  Plus we make sure to provide plenty of food so you have no worry about running out!

Another advantage is that we do not outsource our event staff from personnel agencies as most of our competitors do, but we have our own fully trained crew of professional waiters, bartenders and event chefs on staff, many who have been with us for 15 – 20 years.  We know their personalities and strengths and are able to match you up with the staff best suited to the particular needs of your event.

Our event planners are professional, friendly and helpful and are happy to suggest menus and other appropriate party or event details which will work within your needs and budget to help you put on an unforgettable event.  Feel free to “pick our brains” for loads of ideas for themes for your next event.  We promise to make sure that every aspect of your special event goes perfectly from start to finish!

CATERING SOCIAL OR CORPORATE EVENTS OF ANY SIZE FROM 8+

Cocktail Parties | Receptions | Awards Events  Corporate Grand Openings | Ribbon Cutting Ceremonies | Ground Breaking Ceremonies  Product Launches | Weddings | Anniversaries | Birthdays  Bar and Bat Mitzvahs | Sweet Sixteens | Fund Raisers  Gala Dinners | Barbecues and Pig Roasts  Holiday Feasts  Corporate Meeting and Seminar Catering  Employee Appreciation Events  Retirements

FEATURING:

Creative menus from upscale-trendy-themed to comfortable and familiar Menus tailored to our client’s and their guest’s tastes Exceptional presentation Generous quantities provided – no worry about running short

CATERING SERVICES:

Dedicated menu consultants and event planners Fully equipped commercial and on-site kitchens Professional Chefs, Waiters and Bartenders

Tents, tables, chairs Staging, lighting, sound systems Theme and décor design Props and florals Ice carvings, logo cakes Live music, impersonators, comedians, entertainers Inter-active dee-jays Transportation services, valet parking

Proud top award winner (“platinum”) Metroland’s readers choice awards 2010! Member of International Society of Event Specials  (ISES) Member of Board of Trade

Congratulations to the top winners of the category go to:
Advanced Manufacturing – Empack Spraytech Inc
Food and Beverage – Nestlé
Information and Communication Technology – HRWARE
Retail, Administration and Logistics – WG Pro-Manufacturing Inc.
Business Services (Professional Services) – Peel Mutual Insurance
Business Services ( Customer Service) – Burger King
Emerging and Small Business – Jade’s Hip Hop Academy
Award of Distinction for Environmental Leadership – Smart Commute Brampton – Caledon
Award of Distinction for Community Contribution – triOS College

Unfortunately, these things happen. When things go wrong, keep a few tricks up your sleeve. A late wedding cake can be the perfect opportunity for a distractingly impromptu toast to the couple while things get figured out.

Fixing catering mistakes before they become the star of the show

Throughout high school and college, I picked up catering jobs for extra money with a local steakhouse whose chef had attended a culinary school in Texas and had been in the business for years, which meant the plates were big and everything came out like clockwork. Since then, I’ve seen my fair share of catering catastrophes – as well as creative fixes. Here are my three favorites:

1. This isn’t what I ordered. Catering menus should be agreed upon well before any event, and they should take into account any and all dietary restrictions (gluten free, vegetarian, vegan, nut allergy, low carb, no carb, shellfish allergy, extreme aversion to shortbread – you get the idea). For whatever reason, well-planned menus sometimes don’t make it all the way to the cooks, and they crank out some delicious, but ultimately incorrect, dishes. As a vegetarian, I’ve dealt with this issue many, many times.

The fix: You need the chef for this one (and an adrenaline shot if you tried to pick out the walnuts and rescue the dish). Get something new and in-compliance made up for any guests with restrictions as quickly as possible. Avoid this debacle next time: Before the event – and right at the beginning, just in case – double check that everything is set and the agreed upon food is actually what’s on the menu for the affair.

2. We’re out of food?! It’s been suggested that there is a grand reason for the number of guests who have RSVP’d to an event being different from the number you end up with – but it’s still not easy to deal with. Even if your guest list stays constant, occasionally the caterer just gets the number wrong. Probably the worst case of this I’ve heard about was a plane that loaded ten fewer meals than there were passengers on board. (There was almost an airborne mutiny fueled by low blood sugar.)

The fix: Get the count right as early as possible. For boxed lunches or situations like the plane, you’ll need another meal all together, but for more typical events, an extra quick side dish spreads the main course out further. If you’ve got a feeling that you’ll have gate crashers (or just famished guests) have a contingency plan ready.

3. I feel sick. Food poisoning shouldn’t be what everyone remembers about the corporate retreat, but it will be if proper care isn’t taken with food handling. It can take anywhere from a few minutes to a few hours to set in, depending on several factors. If it doesn’t set in until your guests are home, you can just apologize later. If that’s not the case…

The fix: Imodium or some other fast-acting medicine for unhappy stomachs is your best bet if it’s too late, so keep a box handy. Health and food safety are big topics in culinary programs, and keeping certified employees on staff is the law. That said, occasionally things happen. If you see something sitting out too long or a dish doesn’t smell quite right, say something.

From a clumsy waiter dumping red sauce on a wedding dress to caterers not showing up at all, there are plenty of other mistakes that can put the brakes on an event. The two best weapons in your arsenal: being prepared and keeping communication open with the caterer. Remember: you’re getting it catered because it’s a special event. Keep calm, and don’t let a little food mix-up ruin the celebration.

About the Author

Karl Fendelander  cut his teeth on web writing in the late nineties and has been plugged in to the newest technology and tuned in to the latest trends ever since. When he unplugs, Karl cooks up a storm for friends
and family, considers running away to culinary school in Texas, and explores the West.

Check out the picture!  Yes it’s me with – who else – Jane Dayus-Hinch of the popular TV series:  Wedding S.O.S.  It was such a pleasure meeting Jane!  She is one very cool lady and while I always thought she came across as very prim and proper on the show, well she is truly down to earth and a funky chick!  Ever present in her ladylike outfits, hats and  high heels…. she is a Harley-Davidson owner and rider so has a definite “wild side”!  It was really fascinating listening to her experiences – how she came to be a top wedding planner and some of the hair raising experiences she has had as a wedding planner.   One of the best stories she told was about the groom that didn’t show up.  That was one thing that she wasn’t able to fix.

It was twenty minutes before the ceremony was scheduled to start and Jane was wondering “where are the boys?”  The groom and the groomsmen had not yet shown up.  Finally two groomsmen ran up and she said to them “where’s the groom?” – they said “He’s not coming!”  She said “What do you mean he’s not coming – not coming yet?”  “No” they said “He’s NOT COMING!”  “Well, where is he” she said?  “He’s down the road at the pub.”  “Show me where?”  Off they raced, Jane in her high heels, to the pub two blocks away from the church.

Now, Jane had never met the groom.  All the wedding planning meetings were with the bride and her mother, which did seem a bit odd in retrospect.  Whenever Jane asked what the groom would think they would reply “Oh he doesn’t care. It will be a surprise.”  At any rate, Jane introduced herself to the groom and said “Is there a problem?”  He said “I’m not coming.”  She said “What do you mean you’re not coming?”  He said “I’m NOT coming!”  She looked at the groomsmen for support, but they just shrugged and make the “knife across the neck” gesture.  She said to the groom “Is there anything I can do?  Why aren’t you coming?”

He said “Well I had absolutely no say whatsoever about this wedding.  Whenever I asked about anything, I was told, never mind, it’s a surprise.  I asked about the menu and was told, it’s a surprise.  I asked about the reception and told, never mind, we’ve handled everything, it’s a surprise.  They even chose my tuxedo for me.  So I have decided that I am not coming.  ITS A SURPRISE!”

Realizing that he was not going to change his mind, Jane told the groomsmen to get back over to the church and head off the bride.  “Whatever you do, don’t let her get out of the car.  Make something up, have them drive around the block a few times, but don’t let her out of the car.”

Jane set about to try to reason with the groom, but he was adamant.  He wasn’t coming!  (Oh great!  I guess it was now going to fall to Jane to break the news to the bride!) Jane raced back to the church just as the car pulled up again and the bride was about to step out of the car, when she said “you can’t get out of the car…the wedding is off”!  It was one of the worst moments of Jane’s wedding planning career!  Of course the bride was in tears, what a mess, and Jane said to her father “please, just get her away from here, take her back home!”

At that moment, the minister came out from the church and said “What’s going on?”  Jane told him “The wedding is off”.  He said, well, are you going to make the announcement to the guests who are waiting in the church?”  She smiled at him and said “No Reverend, I’m sorry but the church is your department – you’ll have to tell them!”

Of course at this point everything is organized and paid for so what happened?  Well the guests went to the banquet hall and ate the wedding dinner, but she said you could only hear cutlery scratching the plates – no conversation!!

Well, I can tell you that I certainly hope I will never have a situation like this at any of the weddings I am helping to plan!

Anyway, it was an absolute delight to get to know Jane and hear her wealth of experiences!  Next blog I will fill you in on all the exciting trends for weddings this year from experts like Marcy Blum (event planner for the Rockefellers and high society clients) and David Beahm (wedding planner for Michael Douglas and Catherine Zeta-Jones, plus other celebrities).

My special wish to you:  Happy wedding planning to all you brides, and may your grooms show up!

Lin Bennett!

Ever since the official Family Day Holiday came into effect my (Lin’s) family decided that we would have a fun family day theme party.   Each year we decide on the theme for next year’s party.  This year we had a Jungle Safari Theme Party  held at Jessica’s house.  Some of you may know that Jessica, my daughter is the baker at Feast Your Eyes!  So, of course she made a Snake Cake for us!  It was delicious!  Her kids, Nat (18) and Alesha (15) were good sports in their safari shirt and zebra boots!  My son, Neale, his wife Missy and their boys Liam (5) and Blake (3) all got into the act.  We all had a lot of fun, there were lots of fake snakes and it was a really fun day.  Jessica raided our prop shop for decor, but this kind of jungle safari theme party can be done pretty simply with items around the house (we had toy stuffed monkeys, etc. that we borrowed from friends) and lots of dollar store stuff – like the safari hats, water canteens and lanterns.  We kept the food family friendly, fun and simple – chicken fingers with dipping sauces, barbecue ribs, macaroni and cheese and a yummy corn and cream cheese bake.  That recipe came from an email recipe exchange chain and I have to thank Arlene Kotick for that one – it was a buffet winner!  Let me know if you want the recipe and I will send you a copy.  The amazing turtle and aligator breads came courtesy of Paula in our sales department, brought all the way from a specialty bakery in Montreal.  It helps to have connections!

So the theme is chosen for next year…courtesy of Liam and Blake – it’s going to be Robots!!  That should be fun.  Anyway, I hope you all enjoyed your own special family day!  It’s really lovely to have a special day set aside just to spend time with family so take advantage of it in any way that you can!  Here are a few pictures of our family day Jungle Safari theme party.

NOW IS THE TIME TO PLAN YOUR  OUTDOOR TENT AND GARDEN EVENTS FOR 2012!

From weddings to barbecues and sometimes a combination of both!!  Summer wedding and barbecue season will be soon upon us and dates and tents get booked up fast!  So call today and speak with one of our wedding planners if your are planning a garden wedding and see what wonderful ideas we have waiting for you!

For Weddings We offer you:

Romantic white tents with as much softly shirred draping as you want
Beautiful chandeliers and dramatic lighting – are you tired of those little twinkle lights?
Your unique personal style reflected in the big design elements and the tiny details
Gorgeous designer bridal specialty linens and elegant table settings
Ceremonial arches or canopies decked out in style and those pretty white folding chairs
Lavish fresh floral decor and centrepieces and of course, lots and lots of candles
Delectable garden fresh summery menus, grilled on site and served plated or buffet style
Signature cocktails and champagne celebrations by bartenders who know how to party
The comfort of your guests:  portable restrooms, heating and air conditioning, insect control
Staff that will make you feel like royalty and a wedding planner that will keep everything on track

PLAN AHEAD!

This is a no brainer!  However, consideration of some of the other steps is vital before starting your planning.  Obviously before you set your date or invite your guests you will want to make sure that the venue of your choice is available and will accommodate the number of guests you expect and the activities and equipment that will be part of your event.  So a good rule of thumb for any major events involving over 100 guests would be to start your planning process three to twelve months in advance.  This also allows enough notice for caterers, audio visual suppliers and entertainers or other vendors who will be working with you.  When working with an event planner who can help you source appropriate venues and suppliers, the more lead time you and provide, the more successful and rewarding your event will be.

1.  ATTENDANCE:

Select the correct date!  The last thing you want is the disappointment, expense and embarrassment of a low attendance event,  so serious consideration must be given to when you hold your event including the month, day and time.  Corporate events are typically scheduled in the months of May, June and mid December so these are considered “prime time”.  A great time to hold an annual “holiday” event would be January when many venues are available, attendees have more time available and caterers and other suppliers are less busy which can result in lower event costs for you.   Avoid planning major events during vacation months (July and August) and school holiday times (spring break).

If your event is targeting business people (not including guests and spouses) your event should be held during work hours (if an “open house) or right after work.  Our statistics show that the best day of the week seems to be Thursday – 68% of our clients’ corporate events are held on Thursdays.  Monday and Friday are too close to the weekend, Tuesday is just a bit too first of the week and Wednesday would be the next best choice (favoured by only 27% of our clients).  The remaining 5% would apply to events where “couples” are included and these corporate sponsored events are usually held on Friday.   Saturday and Sunday are corporate “off limits” time if spouses are not invited!

Select the right time!  If your event is an “open house”  being held on your company premises, Wednesday or Thursday are still the best days and timing can be anywhere from breakfast hour (7:30) to after hours (8:00)  as guests can attend during the normal work day or conveniently right after work.  Events being held in a venue other than your own premises do well with timing that co-coincides with right after work from 4:00 on.

Give Advance Notice:  You don’t want to send out your invitations too early (they will be put aside and overlooked) or too late.  Three to five weeks notice is recommended for corporate events.  Two weeks after the invitations have been send a follow up “reminder” may be appropriate.   Invitations can be sent by mail or by e-vite.   “E-vite sites such as Eventbright is certainly convenient and cost effective; however, you may want to consider an invitation in the mail.  It is perceived as much more personal and exciting and you have many more creative options.  If you want to make an impact and drive up attendance, your invitation can be a real attention getter!  Follow up can be done by phone or email regardless of the type of invitation.

An advance “save the date” card is a great way to give your prospective attendees a heads up so they can mark it in their calendars.

R.S.V.P:  Most invitees have very busy schedules and will not know or want to commit to whether they will be able to attend the event very far in advance so most responses will come the week of the event and even up to the day before the event!  Plan to make follow up calls the week leading up to the event to drive attendance and get a good estimate of the actual numbers.

2.  VENUE

Of course your chosen venue must be in a central convenient location, preferably with parking and easy access for your guests and must be the right size, not too large or small.    Typical choices for event venues are hotels and banquet facilities; however you should consider other more unconventional event venues and “raw” spaces to add intrigue and interest for your guests.  Your caterer or event planner is an excellent resource and can suggest some of these more unconventional sites.  It is often easier to work with a “raw” space such as a distillery or warehouse to create the right atmosphere, ambiance and décor than with a banquet room or hall with specific colours and furnishings.  Of course, you would need to compare the cost of bringing in furnishings such as tables and chairs with using a banquet facility that is already equipped.

Tents are another option that may be viable if there is space at your own location (except for winter months).  Again a tent is a blank canvas to work with.   If a tent is under consideration, don’t forget about things like washrooms!!

If you create ambiance (achieved by things such as special lighting, coloured linens, etc.) the event will be more memorable.  Remember, a tent is like a giant billboard shouting……….“EVENT!  SOMETHING SPECIAL GOING ON HERE!”

3.  THEME

Planning an event around a “theme” will set your event apart from others and will generate excitement and anticipation.  Deciding on a theme makes it easy to take the next steps as it will dictate the type of décor, menu and activities for your event.  You may have your own ideas for a theme, or your event planner can suggest a variety of interesting suggestions for themes that you can choose from.

4.  FOOD AND BEVERAGE:

Remember that the food and beverage served at your event is one of the most important elements of your event and the most “personal” experience for each of your guests.  They are actually ingesting it into their bodies and it doesn’t get much more personal than that!! – So very special attention needs to be given to planning the menu for the event.  Make sure the caterer you choose has experience with your type of event, complies with all the required health inspections and has adequate insurance coverage.

The timing of the event determines the type of menu that should be served.  Any event taking place between 4:00 and 8: 00 likely requires a full meal, whether that is served as a plated menu, buffet, “small plate” or cocktail menu.  If going the “cocktail” route, either a combination of passed and stationary (self served) or interactive stations (chef stations) would be appropriate and the equivalent of a full meal in “small plates” or cocktail “bites” would be necessary.

Interesting types of cuisine will tie in with your theme to make a memorable impression.  Don’t forget to provide for a variety of tastes and restrictions.  Make sure there are vegetarian or non gluten items on the menu.  Provide a good selection of non alcoholic beverages.  All foods should be labelled and indicate if it contains nuts or seafood for allergy reasons.

5.  AGENDA

Let’s not have a boring event!  Make sure that guests will have a good time.  The adage is there are four basic elements required for every event:

“Something to do, something to see, something to eat, somewhere to pee”!  Take care of these four basics and you have your event covered!!

Schedule of activities:  Arrival time, meet and greet, cocktail hour, dinner, presentation, entertainment, etc.  The event should be well structured with adequate time allotted for guest to experience and enjoy each aspect of the event.

Entertainment:  It may be appropriate to use entertainers such as live music, interactive entertainers (handwriting expert, caricaturist, magician, etc.)  Get double mileage by incorporating activities that are both fun to participate in and fun to watch.

6.  YOUR MESSAGE

You have reasons and goals for holding an event.  To be able to successfully accomplish your goals you need to be clear on the purpose of your event to be able to make sure that your event meets these goals.  A well planned event creates a unique environment where your attendees are comfortable, relaxed and entertained, allowing them to be more receptive to the message you are trying to deliver.  Of course you will want your corporate logo well represented, however, these messages can be delivered in subtle creative ways, for example a rest station with custom labelled bottled water or lounge seating with logo pillows.  You don’t want to bombard them with the message!

List at least three things you want each attendee to experience at your event (i.e.):

 I want every attendee to learn this new thing about us______________

 I want every attendee to see, touch and try our product

 I want every attendee to remember our brand and purchase our product

 I want every attendee to feel special and highly valued

 I want to motivate every attendee to ______________________________ (Specific action) -  increase sales, productivity, make purchase, brand    loyalty

Then consider how you can successfully reach your event goals by signage, booths/displays, corporate branding, literature, brochures, sufficient sales agents, etc.

7.  FOLLOW UP

Something to take home:  Every guest should leave the event with a take home gift, keepsake, sample, or reminder of their experience.  (Their picture at the event, your logo item, something they will keep and use, etc.)

Thank you/Attendee Event Feedback:  Each attendee should receive a thank you note for attending the event.  If appropriate, an attendee experience questionnaire could be provided to give feed back about the guest experience at your event.  This will provide valuable information to use for your next event.  And is also an additional way to “touch” or have an additional contact with your attendee.

FEAST YOUR EYES INC. – CATERING AND EVENT DESIGN

Feast Your Eyes Catering and Event design has close to thirty years experience assisting clients in reinforcing their message and goals by designing, planning and creating very special interactive environments.  If you are considering an event, call today and talk to one of our Professional Toronto Event Planners for more information and suggestions.   We would be happy to recommend excellent venues, create delicious contemporary menus and arrange anything you may require such as entertainment, décor, florals, gifts, special lighting, sound and video, staging, or whatever you may require.

Our team looks forward to the privilege of working with you to make your event the most memorable and successful ever!

We invite you to check out our event gallery at www.feastyoureyes.ca/gallery.html

Whirlpool Canada LP, is one of the country’s leading marketer and supplier of home appliances, and operates nationwide with the head office located in Mississauga, Ontario.

Whirlpool Canada has an impressive portfolio of high consumer-appeal brands that includes Whirlpool, Maytag, KitchenAid, Jenn-Air, Amana, Inglis, Estate, and Roper.

80 Guests were treated to a cocktail hour featuring an impressive grazing station featuring warm brie en croute, rosemary cornbread with goat cheese and pineapple salsa, smoked salmon rosettes on mini herb blini and cajun pork tenderloin crostini with hot pepper jelly, and more.

Dinner buffet menu consisted of chef carved beef prime ribs, creole shrimp, smashed red potatoes, roasted brussels sprouts, spinach and mushroom pasta al forno and strawberry and spinach salad with feta.  Plated dessert was a decadent brownie tort with fresh raspberries and raspberry sauce.

A black and bronze colour palette was reflected in the cocktail tables and guest tables.

Comment from Whirlpool’s event planner:  “By the way, everyone is raving about Monday night!  You made me look good….I feel so guilty when I receive any bravos!”

Using a sharpened carving knife or wide blade french style knife, remove and carve the shoulder and attached leg facing you. The meat will cut right off the bone. Slice across the grain of the meat. Cut the crispy skin into bit sized pieces.

STEP TWO:

Remove the back leg of the roast pig and carve the meat.

STEP THREE:

Next, cut the back meat and pork loins. These sections of meat are very tender and cut into nice serving pieces. The bacon is located right next to the pork loin. This meat will not taste like store-bought bacon unless it is cured.

STEP FOUR:
The next areas to go are the back shoulder meat and the back jowl meat ( just above the shoulder).

STEP FIVE:
Finally, remove the spare ribs from the roast pig. The small pieces of meat located between the ribs are ideal for barbecue.

STEP SIX:
Turn the roast pig over and carve the second side in the same order.

LASTLY:

The roast pig will be cooked to the point that the meat will cut off the bone easily. In fact the best way may be just to pull the meat off the bones ala “pulled pork” when down to the carcass.