Visit our blog for more of our favourite recipes, entertaining ideas, food updates, radio appearance, favourite wines and much more...For lots of great recipes and photos go to The Good Egg and click on the chick. Moira Sanders and I worked together years ago, and have been friends ever since. Other recommendations are: www.berliosca.com

Cooking with Wine

Wine brings many benefits to cooking -- my favourite being the glass you drink while cooking. In addition, wine intensifies and enhances the flavour of food. When used in a marinade, wine also helps tenderize meat. Read More >>

Bar Tip: Setting Up the Bar

Basic tools:

Bottle opener and corkscrew
Ice bucket and tongs
Jigger marked with ounce levels
Martini Shaker
Four Prong strainer
Paring knife and cutting board
Long handle cocktail spoon

Liquor:

Hard liquors: gin, vodka, scotch and rum (light)
Wine and beer
Vermouth (sweet and dry)
Mixers and Soft Drinks

Glassware:

Old fashioned glasses (8-10oz)
Highball glasses (8-10oz)
Martini glasses (4-6oz)
Champagne Flute (5-8oz)
Wineglasses (10-14oz)

Note: the amount of glassware required is 2-3 glasses per person and plan for 3-4 drinks per person in liquor supply depending on the time of the day and location.

Food Tip: Number of Hors d'oeuvres for your event

Afternoon cocktail party: 2-4 hours
Hors d'oeuvre per guest: 7-14

Pre-dinner hors d'oeuvre: 1-2 hours
Hors d'oeuvre per guest: 4-8

Hors d'oeuvre in lieu of dinner: 4-6 hours
Hors d'oeuvre per guest: 15-20

For more information on our menus and catering services, please see About Us.