Location: Toronto, Canada
Address: 5000 Dufferin Street
Website: http://encorecatering.com/
When invited to visit Encore Catering’s state-of-the-art kitchen, I was excited to see what happens behind the scenes. It’s no secret that I love food, so the event was akin to asking an art lover to watch an artist paint. I expected a utilitarian night surrounded by stainless steel appliances. But, to my surprise, Encore’s kitchen was transformed to an event space with drapery, candles, flowers and a sparkling arch (courtesy of their sponsors Divine Furniture Rental, DT Floral & Décor and Gervais).
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Address: 5000 Dufferin Street
Website: http://encorecatering.com/
When invited to visit Encore Catering’s state-of-the-art kitchen, I was excited to see what happens behind the scenes. It’s no secret that I love food, so the event was akin to asking an art lover to watch an artist paint. I expected a utilitarian night surrounded by stainless steel appliances. But, to my surprise, Encore’s kitchen was transformed to an event space with drapery, candles, flowers and a sparkling arch (courtesy of their sponsors Divine Furniture Rental, DT Floral & Décor and Gervais).
With various
stations set across their kitchen, I had no idea where to begin. So, grabbing a
drink, made by Barchef, seemed to be a good place to start. Having tried the
basil daiquiri and candied orange sour, they were both flavourful and refreshing. However, what blew
my mind was the Sailor’s mojito: a shot of mojito suspended in a capsule which
releases as you bite into it – these would work so well for parties and dessert
tables.
To begin, a trio of open-faced
sandwiches. First, a warm smoked turkey sweetened with cranberry jam and topped
with creamy avocado and melted Swiss cheese. Followed by a delicious caprese
with juicy heirloom tomatoes, a thick wedge of fresh mozzarella and a
flavourful pesto oil (albeit a bit messy if ever served as a finger food). My
favourite was the stuffed yorkie (pictured in the middle), where tender slices
of filet mignon, meaty mushrooms and rich gruyere cheese were all placed into a
crispy and light Yorkshire pudding.
Moving onto the more substantial “tapas”
station, we were in for a treat with cubes of lamb confit and a surf-and-turf
of scallop with parmesan crusted filet mignon. I particularly enjoyed the
watercress spaetzle that sat underneath the steak which soaked up all the
delicious juices from the meat. If only they were pan fried beforehand it would be even better.
But, it was the mac and cheese stuffed
chicken wing that really got me intrigued. Looking like a plump drumstick, upon
breaking through the crust you’re greeted with tender chicken mixed with creamy
mac and cheese. On the side, a crispy pancake, which ended up being Caesar
salad breaded and pan fried. This would be a hit with adults and children
alike.
The Asian station allowed guests to
customize their own cold salad roll, perfect for gatherings where there are
varying dietary restrictions. With numerous toppings including Peking duck,
soya chicken, lobster, jumbo tiger shrimp, mango, a variety of vegetables, dry
pork floss, etc. to choose from, I made a refreshing lobster, mango and herbs
version.
Off to the side were pre-made spring
rolls served in steamers. I tried both the pork with shrimp and the chicken
with shitake. I particularly enjoyed the chicken one where the juicy meaty
shitake went so well with the sauce and thin rice sheets.
You could really customize the
flavours with the sheer amount of dipping sauces available. There was lime fish
sauce, peanut hoisin sauce, sriracha, spicy mint mango, orange fish sauce and
my favourite - lemongrass ginger soya sauce.
If all that weren’t enough, tons of
hors d’oeuvres were passed throughout the night. Just when I thought I was full another tray of delicious looking eats arrives. Each time, you
can’t help but think – it’s small, what’s one more bite?
The caviar cannelloni is great for
parties. A bite sized crepe wrapped around gravlax and crème fraiche then
dotted with briny black and red caviar.
For those who love sweet and savoury
combinations, a pecan and parsley macaroon topped with foie gras pate and garnished
with a sweet slice of fig and kumquat chip.
The butter chicken partha was hot and
fresh, reminiscent of a samosa but with a rich butter chicken filling.
The one bite corn bread, a nod to the
South, with slivers of pulled short ribs inside. A crispy Cajun onion chip is
stuck in as a delicious garnish.
Not pictured, but something you need
to try is the lobster clam chowder shooter. It was sinfully flavourful and
creamy. Seriously something that after a sip you wanted to close your eyes and
enjoy.
Encore Catering also has their own
pastry department, which laid out an impressive spread of sweets that evening. Of
course, there were the shower and wedding favourite macarons … sitting on and
topped with chocolate pieces.
On the cake tray were a chocolate and
orange torte, chestnut Mont Blanc, burnt butter cheese cake, strawberry choux
caviar and kiwi sesame croquants. I loved the refreshing nature of the kiwi on
sesame chip – a great combination of juicy fruit, rich cream and crunchy/chewy
sesame cookies.
Pictured, but not tasted, included a coconut
mango pyramids and beautiful looking opera cakes.
For those who like fruit crumble and
bread pudding, Encore’s Kaiserschmarrn Emperor’s pancake is a mix of both. Instead
of bread, it uses chunks of pancake mixed with a variety of warm fruit.
My favourite dessert had to be the olive
oil ice cream, which was slightly sweet and rich & creamy. Flavoured with
icy granite and grapefruit jelly it is just enough to satisfy my sweet tooth.
I was also
lucky enough to win a bag of Encore’s colossal cookies. Everyone I gave them were
marveled by the sheer size and weight of the cookie. About the size of a scone,
it has a crunchy crust but a soft centre – a great combination for all cookie
lovers and would also work as a party favour.
Their
professionalism and delicious bites explains why Encore has been in business
for 35 years and is a preferred caterer for the Island Yacht Club, McMichael
Art Gallery and MaRS Discovery District (just to name a few). Who knows, I’ve
likely attended a wedding or gala in the past that served Encore’s creations. And after
trying their food at their open house, here’s hoping I’ll attend more of their catered
events in the future.
