LIFESTYLES CATERING OUR FOOD IS OUR CALLING CARD. Telephone: Website:

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1 Page1 LIFESTYLES CATERING OUR FOOD IS OUR CALLING CARD CATERING WEDDINGS AND EVENTS Telephone: Website:

Page2 WHO IS LIFESTYLE CATERING? Lifestyle Catering is owned and operated by Chef Todd Timleck and Tanis Hargrave.

They take great pride in understanding and exceeding their client s expectations.

Unionville 20 years plus catering experience Acclaimed for his creative and extensive repertoire of cultural dishes his culinary prowess exceeds client

! Tanis Hargrave understands PEOPLE Twenty-eight years in the food industry Owned a national event company Started the Roving Chef in 2003 which became

2 Page2 WHO IS LIFESTYLE CATERING? Lifestyle Catering is owned and operated by Chef Todd Timleck and Tanis Hargrave. Together they have a combined experience of over 60 years in the hospitality industry. They take great pride in understanding and exceeding their client s expectations. Chef Todd Timleck understands FOOD 32 years within the culinary industry 17 years Red Seal Certified 7 years owning and operating his own restaurant in Unionville 20 years plus catering experience Acclaimed for his creative and extensive repertoire of cultural dishes his culinary prowess exceeds client expectations on every level. Abreast of current food trends, his menus include gluten, vegan vegetarian and cultural dishes. Chef Todd is Nona approved!! Tanis Hargrave understands PEOPLE Twenty-eight years in the food industry Owned a national event company Started the Roving Chef in 2003 which became Lifestyle in 2011 Is responsible for client care and execution of events, TANIS LISTENS TO HER CLIENTS NEEDS Tanis and Todd have worked together since They continue to build lasting relationships with their clients. They maintain an exceptional level of professionalism at all times Todd and Tanis like to think outside of the BOX

3 Page3 THE 101QUICK GUIDE TO PLANNING YOUR EVENT Parties and weddings continue to be an exciting opportunity to celebrate important times, both in our family and business lives. As caterers we will help you to plan and organize your special day to ensure ultimate success. Initially there are several decisions that need to be made that will be helpful with the planning: PRICING YOUR EVENT The first question that most people ask is How much will this cost me? Pricing an event does depend on many different variables. Before a quote can be created there are a number of important elements that need to be decided. Things to keep in consideration: Starting and ending times including set-up if required and last call as this will determine the number of hour s staff will be scheduled for. Do you want staffing for the entire event or just for food service? Do you want the staff to set the tables as this requires additional time and money? Can you provide your own alcohol with a SOP? What are the kitchens facilities like? Does the venue charge a landmark fee (a sum of money) for allowing outside caterers in? What is the venue s rental fee and what does it include? When can the rentals be dropped off and picked up? This is vitally important as some locations request the rentals be dropped off and picked up the same day of the event. Rental companies charge additional fees for this same day service.

Page4 ADDITIONAL CONSIDERATIONS IN PRICING YOUR EVENT LOCATION The location of the venue is important and will help you to determine the type of rentals that will be needed.

4 Page4 ADDITIONAL CONSIDERATIONS IN PRICING YOUR EVENT LOCATION The location of the venue is important and will help you to determine the type of rentals that will be needed. It is important to find out what is included and what is extra. SERVICE STYLE Style of service includes Plated, Buffet, Family-Style, Cocktail Reception or Stations. Pricing does vary depending on your choice. Once the service style has been selected the number of staff required, rentals and menus can be determined. BAR SERVICE The service of alcohol is an important consideration. Will it be a host bar where the drinks are provided free of charge or will it be a cash bar. In addition will the bar be limited to beer and wine or will it include a selection of spirits. A professional smart-serve bartender is an invaluable investment for any party as far as responsible drinking goes. Depending on the venue (do they have a liquor license) you might need to purchase a Special Occasion Permit if you are serving alcohol. The AGO requires this certificate to be clearly displayed the day of the event. A SOP can be obtained from the Alcohol and Gaming web-site for a fee. The cost for a host bar (guests do not pay for drinks) is $35.00 and $75.00 if guests are purchasing their drinks. The SOP needs to be obtained at least 2 weeks before your event. You will need the SOP to purchase your alcohol (keep all receipts attached) it will also need to be present at the bar during the event. Any unopened bottles can be returned. In addition we also recommend the purchase of PAL (Alcohol Liability Insurance) when planning your event. This program provides protection against lawsuits for individuals, organizations and companies who hold single/multi-day functions with or without alcohol service. This can be purchased on line or through your insurance broker.

Page5 LENGTH OF THE EVENT AND STAFFING The timing of your event is also an important consideration if you are having your event staffed. There is a 4 hour minimum required for all staffing.

. Final staffing costs are based on actual hours worked outside of 4 minimum. Depending on the location travel time may need to be added. 1 hour set-up + 3 hours serving+1 hour clean-up (if required).

5 Page5 LENGTH OF THE EVENT AND STAFFING The timing of your event is also an important consideration if you are having your event staffed. There is a 4 hour minimum required for all staffing. A professional Chef will cost $50.00 per hour and pricing for waitstaff is $32.00 per hour. Typically we recommend key staff arrive 1 to 2 hours ahead of time depending how much set-up is required.. Final staffing costs are based on actual hours worked outside of 4 minimum. Depending on the location travel time may need to be added. 1 hour set-up + 3 hours serving+1 hour clean-up (if required). Staffing is a key ingredient to a successful event. All our staff is professionally trained in the art of serving and specially selected for the type of event. They are smart-served and able to pour wine at their assigned tables. They can quickly assess situations and respond in a professional manner to all requests. Keeping the guests happy is their number one task. Uniform is black slacks, black dress shirt, black tie and black aprons.

Page6 RENTALS The cost of rentals can vary greatly

Rentals can include everything from table settings,

6 Page6 RENTALS The cost of rentals can vary greatly depending on budgets, service style and number of people. Rentals can include everything from table settings, caterware, and portable ovens to linens, tables and chairs, tents and even Porta potties. Lifestyle uses a number of different rental companies based on your location and budget. Using our experience and product knowledge we will help you coordinate the necessary items required for your event.

7 Page7 CATERING 101 CHOOSING YOUR STYLE OF FOOD SERVICE Once you have gathered all the important information that is involved in your special day Lifestyles will be happy to put a detailed quote together Depending on your requirements quotes will include set-up, staffing, rentals, and menu recommendations.

Page8 QUICK GUIDE TO YOUR EVENT PLATED SERVICE PLATED DINNER: Plated dinners are a very traditional and formal style of food service.

Sometimes a fifth course is added called the intermezzo (small bowl of sorbet) which helps to cleanse the palette before the entrée is served.

Sometimes a duet is offered where two proteins are served on the same plate. PROS: Guests do not have to line-up to be served.

8 Page8 QUICK GUIDE TO YOUR EVENT PLATED SERVICE PLATED DINNER: Plated dinners are a very traditional and formal style of food service. Guests are served either three or four courses starting with a soup, salad, entrée and finishing with dessert. Sometimes a fifth course is added called the intermezzo (small bowl of sorbet) which helps to cleanse the palette before the entrée is served. Guests are given a choice of two or three entrees (vegetarian meals) ahead of time usually when they receive their invitation. Sometimes a duet is offered where two proteins are served on the same plate. PROS: Guests do not have to line-up to be served. Activities such as speeches and dancing can be held in-between the courses. CONS: A plated sit-down meal requires more service staff including wait staff and chefs. The food options are limited and seconds are not available.

Page9 FAMILY-STYLE SERVICE FAMILY-STYLE: This type of service is similar to a sit-down plated dinner. Platters of food are brought to the table by wait-staff.

PROS: Guests do not have to line up or wait for their food. Guests can help themselves to as much food as they like.

9 Page9 FAMILY-STYLE SERVICE FAMILY-STYLE: This type of service is similar to a sit-down plated dinner. Platters of food are brought to the table by wait-staff. The guests are responsible for helping themselves and passing to other guests at the table. Service is provided for the head table. PROS: Guests do not have to line up or wait for their food. Guests can help themselves to as much food as they like. CONS: This type of service requires ample space on the dinner tables to accommodate bowls and platters. Rental budget can be increased due to the addition of these bowls and platters. Food costs increase slightly to cover guests serving themselves.

Page10 SAMPLE PLATED 3-4 COURSE DINNER PACKAGE FAMILY STYLE MENUS CHOICE OF ONE, SOUP, SALAD, PASTA OR ANTIPASTO

MUSHROOM PUREE A creamy blend of forest mushrooms GRILLED FENNEL & ORANGE SALAD Traditional Italian Greens garnished

CLASSIC CAESAR Tender whole Romaine hearts tossed with our own roasted garlic dressing served with parmesan croutons

10 Page10 SAMPLE PLATED 3-4 COURSE DINNER PACKAGE FAMILY STYLE MENUS CHOICE OF ONE, SOUP, SALAD, PASTA OR ANTIPASTO ROASTED ROMA TOMATO BISQUE Thick, creamy, robust, delicious ROASTED SQUASH SOUP A favourite anytime of the year WILD MUSHROOM PUREE A creamy blend of forest mushrooms GRILLED FENNEL & ORANGE SALAD Traditional Italian Greens garnished with grilled fennel and orange CUCUMBER RIBBION SALAD Ribbon salad with feta, berries candied pecans and maple dressing CLASSIC CAESAR Tender whole Romaine hearts tossed with our own roasted garlic dressing served with parmesan croutons CLASSIC ANTIPASTO PLATE Grilled assorted vegetables, Bocconcini cheese, Roma tomatoes, sliced prosciutto and shaved parmesan cheese

Page11 CHOICE OF TWO ENTRÉES 8 OZ NEW YORK STEAKS SERVED WITH A MERLOT DEMIGLACE Sauces can be changed to peppercorn 6 OZ BEEF TENDERLOIN STEAK WITH PEPPERCORN SAUCE Prepared medium

Choice of mushroom goat s cheese, spinach goat s cheese, sundried tomato and feta AAA PRIME RIB OF BEEF Served with au jus and cooked to your specifications CEDAR PLANK SALMON So

11 Page11 CHOICE OF TWO ENTRÉES 8 OZ NEW YORK STEAKS SERVED WITH A MERLOT DEMIGLACE Sauces can be changed to peppercorn 6 OZ BEEF TENDERLOIN STEAK WITH PEPPERCORN SAUCE Prepared medium rare STUFFED CAPON SUPREME Stuffed Capon Breast with a white wine au jus. Choice of mushroom goat s cheese, spinach goat s cheese, sundried tomato and feta AAA PRIME RIB OF BEEF Served with au jus and cooked to your specifications CEDAR PLANK SALMON So moist and delicious marinated with maple water WILD MUSHROOM RISOTTO Perfectly cooked grains of Arborio rice in a rich mushroom ragout Available in different flavours VEGETARIAN WELLINGTON Grilled zucchini, eggplant, red peppers, sprinkled with fresh herbs and Italian cheeses wrapped in puff pastry

Page12 SIDES Choice of 2 Roasted fingerling potatoes, garlic mashed potatoes, roasted root

CHOICE OF ONE DESSERT SELECTION TIRAMISU Italian sponge cookies soaked in espresso & brandy

custard with a praline topping various flavours available SEASONAL FRESH FRUIT & BERRIES

12 Page12 SIDES Choice of 2 Roasted fingerling potatoes, garlic mashed potatoes, roasted root veggies, basmati rice, rice pilaf, risotto, fresh veggie parcels tied with leeks, pasta, CHOICE OF ONE DESSERT SELECTION TIRAMISU Italian sponge cookies soaked in espresso & brandy layer between sweet mascarpone cheese & fresh whipped cream CRÈME BRULE Rich slow baked custard with a praline topping various flavours available SEASONAL FRESH FRUIT & BERRIES CHEESE CAKE Mini succulent cheese cake assortment FLOURLESS CHOCOLATE CAKE (GLUTEN-FREE) SELECTION OF FRENCH PASTRIES

A buffet-style reception is usually considered the most causal style of meal service. PROS: Fewer servers are required which helps with your overall budget.

13 Page13 BUFFET STYLE BUFFET STYLE: Buffets are normally set-up on long draped tables. Wait Staff are stationed behind the buffet table where they serve the guests and explain any food concerns. A buffet-style reception is usually considered the most causal style of meal service. PROS: Fewer servers are required which helps with your overall budget. Buffets allow more variety than a plated meal which is helpful when considering allergies and dietary restrictions. Guests will have the opportunity to revisit the buffet for seconds. This service style also promotes mingling amongst the guests CONS: The major drawback is guests having to wait either for their table to be called or waiting in the actual buffet line

Page14 SAMPLE BUFFET DINNER MENU BABY ORGANIC GREENS A perfect blend of organic baby greens julienne vegetables Blessed with a honey Dijon balsamic vinaigrette CLASSIC CAESAR Tender whole Romaine

14 Page14 SAMPLE BUFFET DINNER MENU BABY ORGANIC GREENS A perfect blend of organic baby greens julienne vegetables Blessed with a honey Dijon balsamic vinaigrette CLASSIC CAESAR Tender whole Romaine hearts tossed with our own roasted Garlic dressing served with parmesan croutons ROASTED LEMON & ROSEMARY CHICKEN Slow roasted chicken with our own selected savoury herbs CARVED BARON OF BEEF Juicy and tender served with delicious beef gravy and horseradish VEGETABLE OVEN BAKED PENNE Grilled garden veggies, rich tomato basil sauce, Italian Cheeses OVEN ROASTED HERB POTATOES SEASONAL GARDEN VEGETABLE MEDLEY ASSORTED ROLL AND BUTTER DESSERT Assorted dessert trays Coffee and Tea Station

Page15 FOOD STATIONS FOOD STATIONS: This style of food service is quickly growing in popularity. The food is spread out on individual tables throughout the reception space.

15 Page15 FOOD STATIONS FOOD STATIONS: This style of food service is quickly growing in popularity. The food is spread out on individual tables throughout the reception space. Food stations allow for lots of variety. Most stations are manned with a server. This style of service lends itself well to elegant disposables where smaller plates are available at each station. PROS: The interactive element of this style of service is great. Because the stations are spread out guests usually do not have to wait in line. The variety of foods this type of service offers grantees guests with food restrictions or allergies lots of choice. In addition guests can return to a station of their choice several times. CONS: This style of service requires ample room to accommodate. Interactive Food stations do require additional chefs i.e. Asian Noodle, Carving, Pasta which does increase the staffing costs.

of, creamy horseradish mayo and Pommery Honey Dijon YORK REGION PORK PRODUCERS PORCHETTA STATION

16 Page16 Check our website for a full list of station ideas CARVED BARON OF BEEF STATION Juicy and tender beef presented on a fresh French banquette and served with caramelized onions, and a choice of, creamy horseradish mayo and Pommery Honey Dijon YORK REGION PORK PRODUCERS PORCHETTA STATION Amazing tender pulled pork, served with grilled peppers on crusty Spaccatelle buns is always a hit!!

17 Page17 SUSHI STATION A TASTE OF INDIA 5 oz portions of Butter Chicken Chickpea Tagine Served with Basmati Rice

18 Page18 JERK CHICKENTINI STATION Jerk chicken served on authentic island rice in a martini glass gluten friendly TACO STATION Design your own Taco or Fajita. Choice of Chicken, Fish or Veggie Served with Salsa, guacamole, sour cream and shredded cheese

19 Page19 MAC AND CHEESE Options of Lobster, truffle or plain COLD THAI CHICKEN AND MANGO SALAD STATION Served in a Chinese box with chop sticks Vermicelli noodles, with a variety of tender crisp shoots, bean sprouts, and Thai basil, moist chicken pieces in a lime coconut, cilantro dressing Gluten Friendly Boxes can be made without chicken vegan and veggie friendly

20 Page20 MASHTINI STATION Potato lover s dream Served with Fresh Chives, Cheddar cheese, smoked bacon, sour cream DIM SUM STATION A delicious selection of Chinese dumplings including: Mushroom Leek, Shrimp, Pork, Beef and BBQ Pork.

Page21 COCKTAIL RECEPTION COCKTAIL RECEPTION STYLE: This option is growing in popularity.

The appetizers are usually a combination of hot and cold options and are generally in one-or-two-bite options.

A more casual style of reception your guests get the chance to meet and mingle.

21 Page21 COCKTAIL RECEPTION COCKTAIL RECEPTION STYLE: This option is growing in popularity. A cocktail style reception features a variety of appetizers that are offered over a period of time in lieu of a sitdown meal. The appetizers are usually a combination of hot and cold options and are generally in one-or-two-bite options. The appetizers are passed by wait-staff. A station or two can be added. A more casual style of reception your guests get the chance to meet and mingle. PROS: Cocktail receptions allow for a greater variety of food choices which is great for food restrictions and allergies. Rentals are drastically reduced as most foods can be eaten with cocktail napkins and instead of tables and chairs, cruiser tables can be used. CONS: Many clients are concerned that their guests will still be hungry. Surprisingly after 10 to 12 pieces, most guests are completely satisfied.

22 Page22 Check our website for a full listing of appetizers

A non-alcoholic beverage station featuring fruit infused water, mango

23 Page23 Fresh Columbian Coffee & Assorted Teas Including Herbal Varieties ADD-ONS A wonderful addition to any event! A non-alcoholic beverage station featuring fruit infused water, mango juice, lemonade or ice-tea. The beverages are served in disposable plastic cups for easy clean-up

24 Page24 THE 101QUICK GUIDE TO PLANNING YOUR EVENT Hopefully the information provided will be helpful in determining the type of service you would like to have. We will be happy to provide you with a non-binding detailed quotation. We do encourage tastings which help in the final selection of menu items. We charge a small nominal fee to cover off the costs of food and labour. NOTE FROM THE CHEF: Venue locations and outdoor temperatures can have an impact on menu choices important to discuss options. We are happy to accommodate custom menus including cultural friendly dishes. GRATUITIES: We do not add gratuities to our pricing as we feel it is representative of our services, while not expected it is greatly appreciated. CONTACT INFORMATION: LIFESTYLE CATERING 200 Simcoe Ave. Keswick L4P 2H (if we don t answer the phone it means we are busy in the kitchen please leave your message and we will return it directly) TheChef@LifestyleCatering.ca All photos are copyright of Lifestyles Catering

25 Page25 CHECK US OUT ON FACEBOOK catering101 Instagram lifestylecatering

THE ART OF APPETIZING

THE ART OF APPETIZING Stations for any event or party Food Stations Food stations are great alternative to a buffet style. Usually a few stations are located in different areas of the room. Each station