Father's Day is just around the corner and in most households that usually means BARBECUE! Looking for some Father's Day inspiration?  Check out this classic yet delicious Father's Day barbecue menu. In fact, I will be using this menu to celebrate all the great father's in my life.

Father's Day Barbecue:

• Sweet, Sticky and Smoky Barbecued Ribs and Chicken
• Hot Dogs with all the Fixings (for the little ones)
• Buttermilk-Chive Coleslaw
• Roasted Potato Salad with Lemon, Dill and Grainy Dijon
• Heirloom Tomato Salad topped with Olive Oil and Basil
• Fresh Summer Corn with Butter and Chili Salt
• Refreshing Watermelon Triangles
• S'more Jars and to wash it all down,
• Ginger Lemonade

Whether you choose to use the menu above or get creative with your own, every great barbecue starts with a great rub. Whip up this quick and simple dry rub and you are good to go. This is great on practically anything from chicken to fish to ribs to seafood. Looking for a father's day gift as well? Throw some of this rub in a cute mason jar, add a personalized label and you are good to go.

Classic Barbecue Rub:

• 2 Tbsp. each: paprika, smoked paprika, garlic powder, dried minced onion
• 1 Tbsp. each: kosher salt, chipotle chili powder, ancho chili powder
• 2 tsp dried thyme
• 1/4 cup brown sugar

In a mixing bowl, whisk ingredients together until combined. The spice rub can be kept in an airtight container for up to 6 months.

Happy Grilling,

P.S - That is a pic of my super cool Dad at the top of this post :)

It is finally warm in Toronto! YAY! The sun is shining and barbecue season is upon us. Next time you hit your grill skip your boring old hamburgers and hot dogs topped with ketchup and mustard and whip up a batch of fresh fruit salsa. Adding fruit to savoury items is a quick, healthy and tasty way to lighten up the dish and add some delicious fresh flavour. I've been experimenting for the past couple of days at home and so far have topped a turkey burger with some mango salsa and some jerk chicken wings with a pineapple salsa. The results have been DELISH! Here is a base recipe for fresh fruit salsa so you can make it at home and experiment with your own flavours. Please stop by and let us know what you mixed up and how you served it. Enjoy!



Fresh Fruit Salsa

Makes about 2 cups

Ingredients:

1 1/2 cups fresh fruit, diced (suggestions: mango, pineapple, peach, strawberries, watermelon)

1/4 cup red onion, diced

the juice of 1 lime

1 Tbsp. green herb, chopped (suggestions: cilantro, flat leaf parsley, mint, basil)

a little bit of heat (suggestions: chopped red chili, chopped jalapeno, 1/4 - 1/2 tsp. any ground chili powder)

Method:

1. In a small mixing bowl, mix all ingredients together.

2. Let the salsa sit for at least 10 minutes for the flavours to meld. It can be made up to 8 hours ahead of time.

3. Enjoy!

Happy Salsa Eating,

Things have been pretty crazy over here for the past little while, hence the lack of blog posting. In the past few months we have catered:

• two dinner parties
  
• two office openings
  
• two bridal showers (one of them featured here)
  
• one Oscar party and
  
• an awesome cooking class!

The events keep coming and it is starting to look like a pretty busy Spring/Summer season. When I started this company just a little while back I could never imagine it would take off the way it has. I feel so lucky to be able to wake up every morning and be doing what I love. I just wanted to take the time to say thank you to my family, friends and whoever is reading this post because without all of your support this would never be able to happen.

I look forward to continuing to stay busy and sharing the events with you. 

Lots of love,

I am often asked from friends and family for quick and simple yet still delicious recipes. This Spanish Skillet Chicken is a go to in my house. It is delicious and clean up is a breeze since everything is cooked in one pan.  If you are looking for some great weeknight meals to add to your repertoire definitely give this hearty meal a try. To round it out serve with some basmati rice, quinoa or keep it super simple with some warm bread to dip in the delicious sauce.

Spanish Skillet Chicken
Serves 4

•  4 skin on, bone in chicken thighs
• 2 Tbsp. olive oil
• 1 tsp. chopped fresh thyme
• 1/4 tsp. sweet paprika
• 1/4 tsp. smoked paprika
• pinch of cayenne pepper
• 1/4 cup Sherry
• 1 pint cherry tomatoes
• 2 roasted sweet bell peppers, sliced (if you can't roast your own, store bought is fine)
• 1/2 large sweet onion, sliced
• 1/2 lb. cured chorizo sausage, sliced
• 4 cloves of garlic,  roughly chopped
• small handful parsley, chopped
• kosher salt to taste

1. Preheat the oven to 425 degrees F.
2. In a mixing bowl combine the chicken with 1 Tbsp. of the olive oil, thyme, both paprikas, cayenne pepper and a pinch of salt. Toss until the chicken is coated.
3. Heat a medium sized skillet over high heat. Once hot add the remaining olive oil. Sear each piece of chicken until the skin is crispy, about two minutes per side. Remove the chicken to a plate, keeping the skillet on the heat.
4. Lower the heat to low and pour in the sherry, using a wooden spoon scrape up any brown bits from the bottom of the pan and then let the sherry reduce by half. Once reduced take the pan off the heat.
5. Add the tomatoes, peppers, onion, chorizo, garlic and a sprinkling of salt to the pan, lightly stir to combine and then place the chicken pieces on top. Place the skillet into the oven and roast until chicken is cooked through, about 30 minutes.
6. Carefully remove from the oven, sprinkle with the parsley and serve.
7. Enjoy!

Cheers,

The year 2013 was a roller coaster year for me. On December 29, 2012 I gave birth to the most amazing and adorable boy in the entire world (okay, I'm a little biased). From the second he was born he has had my heart on a string, I never knew it was physically and emotionally possible to be so in love. With the birth of my son, came the birth of something else very special to me, my company, something I have dreamt about for a long time. Over the past year as my son was growing, I was able to develop and grow Elyse Leanna Catering and Classes at the same time. With the launch of my company, and my son turning one it was definitely an occasion to celebrate, and what better way to celebrate than with a party.

This party was extra special, as not only was it my son's first birthday but really it was the first party I was throwing for my friends and family as an official catering company. Because of this I wanted to go ALL out so I called upon my friend and party planner extraordiare Ashley, from Ashley Lindzon Events. After some brainstorming we came up with a Vintage Circus theme and from there the ideas kept on flowing. 

I left the decor and special little details to Ashley, since that is her speciality and I focused on the menu. I wanted something child friendly, but substantial enough that the adults would enjoy as well. Here is what I came up with:

Food Table:
- assorted cream cheese pinwheel sandwiches
- mini corn dogs
- mini mac and cheese muffins
- mini pretzel bites with honey mustard dipping sauce
- french fry cones with ketchup for dipping

Sweet Table:
- mini chocolate cupcakes with vanilla buttercream
- sprinkle encrusted sugar cookies
- mini cinnamon sugar doughnuts on a stick
- mini sprinkle cakes (vanilla and chocolate)
- assorted circus inspired candy and treats
- a GORGEOUS circus themed birthday cake from the very talented The Investment Baker

I could not be happier with the way the party turned out and  it was the perfect way to celebrate both of my babies' first year!

Cheers,

 On the evening of December 21, right in the middle of the Holiday season, Toronto was hit with a massive ice storm. Many woke up on Sunday morning without power and heat, streets were lined with fallen trees and power lines. I was scheduled to cater a cocktail party for 200 guests that evening. That morning, I received a call from the client, who was one of the many unlucky people who had lost power. The client was upset but staying positive and wanted to proceed with the party anyway.  I had over 1,000 pieces of hors d'oeuvres prepared, half of which needed to be served hot, what was I going to do? But if the client wanted the party I was going to make that happen!

I headed out, picked up my assistant and after an adventurous drive finally made it to the clients house only to find out that the rental company wasn't able to make it through the tree lined streets with their truck to deliver our glasses, platters and all the other party essentials, we had hit another road block but I was determined to make this party come together. We scoured the clients house for all the platters we could find and assembled all of the hors d'oeuvres that we could serve at room temperature. We managed to light the clients gas stove top to heat up a creamy, maple butternut squash soup that was supposed to be served in espresso cups from the rental company. Instead we set up a pile of mugs and a ladle and guests were able to serve themselves from the warm pot. Although the guest list was cut in half, people still managed to make it to the party and enjoy some food. They may have been bundled in their winter coats, and eating by candle light but everyone was in the holiday spirit and I must say the party turned out to be a great success. 

Although, it was not my ideal cooking situation, we made it work and all the trouble was worth seeing the clients smiling face as her guests enjoyed the party. 

Now that the ice has melted, and most of the city's power is restored I am ready to start 2014, and ready to face any challenge that may come my way.

Wishing everyone a very happy new year and all the best for 2014.

Cheers,

Welcome! We are so excited for the launch of our website and blog. Please keep checking back for posts about our events, recipes, and more. 

Cheers,