If you can't have fun. And maybe diabetes. What's the point?
11/05/2024
On the prep menu today. Our scallop credo. With compressed watermelon. Coconut lime. Cilantro. Corn nuts and jalapeño.
A seriously tasty dish.
11/01/2024
Another stellar evening of food and drinks with . Rabble and Papillon
10/30/2024
Out with my far better half. We were here last year and quite liked it. It's Riviera of the Rock.
10/30/2024
Today's expedition. Through St John's. Along the nature trail (not for the faint at heart). Up and over Signal hill. Stop at Mrs Garfields tap room and inn from the early days of this country. And lastly to my happy place if it were a brewery. Quidi Vidi. Great day with Tanya Poirier. Now for a nice dinner at Merchant Tavern.
10/29/2024
A cooks tour. Debauchery galore in St John's. God is love this city and this province.
10/27/2024
I hope people like this dessert as much as we do. First trial run was a success. But a tweak or two is in the works.
Pistachio and raspberry Panna cotta. Smoked honey roasted kataifi. Orange curd. Pistachio crumble.
10/26/2024
We've done it again. We had so much fun doing our last class that we've booked another class.
Effortless Entertaining with Essence. In this class, we will prepare several of our favorite canapés. Discuss ways of making your next party a success. All while also learning and drinking some cocktails.
1 night only. Details on the Split Tree page.
Or go to: https://splittree.ca/products/effortless-entertaining-thursday-november-7th-6-00-9-00-pm?variant=46303010455739
We hope to see you there.
10/15/2024
We have several gigs coming up that required a new beef course. I've been doing the same ones for a while now and neede to change it up. It's a bit of the dilemma of catering. We book gigs often 1 year or more in advance. So when we make a dish change, we seem to always come back to old dishes during the transition. So you are likely to see images of this dish for some time to come.
I recently saw a plate in the ether that used sauce robert as the anchor to the dish. I hadn't made or tasted this sauce in over 25yrs. But as soon as I saw it, I remembered how awesome it is. And the first steps to a new dish was born. This one hits all my favorite tastes...
Beef, broccolini, and bacon oh my!
On our small plates and plated menus starting now.
I can't get enough of this dessert. The spiral cut apples cook so much better than the more traditional method. And obviously the look on the plate is super cool (though we did mess that up somewhat by dusting it with a crumble). This dish and it's method are going to go through several iterations to find ours. And our clients favorites.
This week we move from the sweet side application to the savory side.
First up will be celeriac...
10/11/2024
We love this chillier time of the year. It means this beauty dish is back on our menus. It goes through subtle changes each season. But the core remains untouched. One of out most popular and requested dishes.
36hr pork belly. Truffle gnocchi mac and cheese. Truffle hot sauce. Crispy things.
Have you tried it?
10/08/2024
The end of my garden. Only herbs left now. Not a bad year. Not a great. Another year of learning how to grow in the city.
10/06/2024
Church Smokehouse is doing a turkey dinner take out for Thanksgiving.
Dm your order
10/04/2024
I've been messing around with this dessert for a while now. Decided it was time to mess with plating it. Another round of tarts to go for tomorrow's intimate little wedding.
10/03/2024
One of today's small plates. Baked cod with white bean ragu.
09/29/2024
Another great wedding reception in the books. Thanks to my team and everyone else who came together to make this event such a success.
09/24/2024
Another great service. 150p in 2.5hrs. Canapes and small plates.
Time to unwind for 24hrs.
Thanks to you all handled the bites and plates excellently.
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Videos
Tuna crudo
A little video from this weekend. Just decorating this tuna crudo dish. These plates were basically licked clean.
Tuna crudo. Coconut lime sauce. Pickled peach. Jalapeno. Sweety peppers. Cilantro jus. Chili oil.
Truffle short rib.
Its truffle shaving season.
Truffle gnocchi
Every time we serve this dish, the plates are licked clean.
Tomato salad
Our new sous chef Ronnie rocking the small plates.
First course
First course VIP luncheon service.
Roasted delicata squash salad
Corn and ramp gnocchi
Fun little video of a challenging but beautiful reception.
This pasta was my fave course.
Corn, corn, and more corn gnocchi.
Pork belly truffle gnocchi
Scenes from yesterday second small plates reception.
2 excellent services yesterday.
Family style service
Another great out of town service. 2 wedding Saturday.
Family style.
Arancini
Wild mushroom arancini. Chimichuri. Whipped feta.
Tasty little spoon.
We are now taking takeout and delivery orders! Menu changes weekly.
Essence is a proud supporter of local producers, and uses organic wherever possible. See our menu here.
• Call 613-850-4776 or email us.
• Order before 4pm for next-day pickup or delivery
• Payment due at time of ordering via e-transfer or credit card.
Essence Catering is a full service caterer bringing our love of style and food to your receptions.
Whether it’s an intimate dinner for two, or a grand reception for 200, we bring our attention to the little details that make your reception memorable for you and your guests.