Homefront ‘Burst Into Spring’ Catering in Toronto

Click here to download the PDF of Homefront Spring 2016

Burst into Spring With Colour – Statement-Making Menus for Catering in Toronto

Artfully Crafted Dishes

Beetroot terrine with burrata & gold leaf, Beef tenderloin, potato pavé, brunoise of white and red carrots & seared scallop, Pistachio and honey mille feuille with candied rose petals, Charred vegetable on saffron socca with apricot pepper sauce

Sebastien’s Suggestions
Shed the drab Winter and step into Spring with a renewed energy towards entertaining.
– Instead of making a striking impression with your food, try it with your plateware! The bold red pattern of Hermès Balcons du Guadalquivir is the perfect statement to make. In addition to the bread and butter & dessert plates featured, a tureen, and large round platter works uniquely as a champagne serving tray to toast the change of the season!
– Be strategic using pops of colour; if the dinnerware stands out, keep décor neutral with clear or white vases & flowers.
– Opt for modern stemware over ornate crystal with these Rosenthal Gropius burgundy wine & pilsner water glasses which add a beautiful height to the tablescape.
– Spring cleaning: start the season off right with a healthy menu including veggie-focused meals including these two below:
Pickled Beetroot Terrine: topped with gold-leaf speckled burrata and a salad composed of baby roquette, heirloom tomatoes and garden herbs & blossoms.
Charred Vegetable Tagine: with apricot pepper sauce on saffron socca with spiced yogurt.
For these recipes, please visit homefrontmagazine.ca

Food styling courtesy of Christopher Matthews, Prop styling  courtesy of Suzanne Dunbar-Saunders.
Special thanks to William Ashley China for the design of our Spring tablescape.