New Roots Dinner Series – School Garden to Catered Dinner

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On October 2nd, 2018, we catered the first New Roots Dinner Series in six unique locations in Toronto, Daniel et Daniel served a total of 130 guests and utilized ingredients grown around Cabbagetown. 

The purpose of this pop-up dinner series was to secure funding for Green Thumbs Growing Kids, a local charity that promotes environmental and nutritional education based around school gardens. Their mission is to reconnect society with real whole natural food by teaching children how to grow fruits and vegetables locally.

After the success of last years dinners, the New Roots Dinner Series will be returning to Cabbagetown. Working closely with Green Thumbs to keep tabs on what’s growing, Executive Chef Karen O’Connor alongside Executive Pastry Chef Bonnie Kravitz, will develop a catering menu that not only utilizes fresh produce from the school gardens but also features their flavours making them the star of each dish.

Dine with us on Tuesday, August 20th, 2019 at one of four unique venues located in Cabbagetown: Riverdale Farms, Toronto Dance Theatre, Canadian Contemporary Dance Theatre, and Allan Gardens Children’s Conservatory. Complete with a cocktail reception and a gourmet four-course meal, it’s going to be a dinner experience you wouldn’t want to miss!

Seating for each venue is limited. Book your tickets here or learn more at: www.newrootsdinner.ca.

Guillaume ClairetNew Roots Dinner Series – School Garden to Catered Dinner
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Breakfast Catering – Reimagine the Grab-n-go Corporate Breakfast

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Breakfast, the most important meal of the day, is all too often, overlooked, rushed and/or unhealthy. 

If you’re planning a morning event that includes breakfast catering whether it be a meeting, conference, seminar, workshop or anything else, your goal for breakfast should be to energize, engage and get participants ready to participate. 

Unfortunately, mainstream breakfast options are often carb heavy, primarily consisting of an unequal balance of baked goods, bread heavy egg-sandwiches and whole fruit platters. These breakfasts lead participants to consume unhealthy amount of carbs causing them to be sluggish and to compensate with copious amounts of caffeine. Is this starting to sound familiar?

Guillaume ClairetBreakfast Catering – Reimagine the Grab-n-go Corporate Breakfast
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Toronto celebrates ASAE with Tourism Toronto and Daniel et Daniel Catering & Events

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Last month, Daniel et Daniel had the pleasure of catering the ASAE (American Society of Association Executives) Closing Party here in Toronto at the Steam Whistle Brewery and Round House Park.

The ASAE holds an annual conference at different locations every year. This year, timed with Canada’s 150th Anniversary, the ASAE selected Toronto to host their event. With over 2,000 planned international attendees, we wanted to give ASAE members a truly Canadian culinary experience.

Guillaume ClairetToronto celebrates ASAE with Tourism Toronto and Daniel et Daniel Catering & Events
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Canada’s Catering Influence – What our 150th Birthday is doing to Toronto’s Catering scene

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With Canada’s birthday around the corner, Toronto’s catering scene has seen a surge in Canadian inspired menus.  From creative dishes featuring Canadian ingredients to new spins on staple foods, we found that patriotic dishes are trending this summer.

Our Home and Native Land has inspired us to share five of our favourite truly Canadian inspired hors d’oeuvres that have made waves on this summer’s hottest event and wedding menus.

 

Guillaume ClairetCanada’s Catering Influence – What our 150th Birthday is doing to Toronto’s Catering scene
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Announcing! Spring and Summer Menus

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Winter seems to have morphed into summer in a mere two weeks and we’re thrilled to say good-bye to our Sorels and winter jackets (at least until December). We’ve been celebrating in our kitchens by developing and tasting new menu items that embody the new season and the months ahead. We’ve come up with new hors d’oeuvre, first courses, mains, stations and desserts and hope you’ll be just as excited about them as we are.

Guillaume ClairetAnnouncing! Spring and Summer Menus
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