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The Art Of Squash

Many people consider squash a vegetable but it is actually a fruit! And with 15 different varieties, there are plenty of different types to choose between summer and winter varieties. You can find both summer and winter varieties all year long, but they get their names from the time they are ready for harvest. When you are picking a summer squash, look for its thin, tender skin and smell. While a winter squash will have a thick solid skin, and will feel slightly hollow.

Our best vegetarian entrée is Squash Ravioli- in the fall and winter served with roasted wild mushrooms, whole pecans and a sage-pecan truffle emulsion and in spring and summer served with a light roasted tomato sauce. Whether vegetarian or not, this beautiful dish will satisfy anyone’s taste buds.

Squashes are not just for autumn meals, or decorating for Halloween but have multiple purposes. Both winter and summer squashes have become great staples in meals replacing noodles and rice. For winter, a spaghetti squash is great with a classic tomato and meatball sauce, or pesto. Or use a summer squash like zucchini to replace the noodles in lasagna, or with a cashew cream sauce, or a raw heirloom tomato sauce like we did! This raw heirloom tomato sauce with zucchini pasta was wondering on a warm summers eve- and super easy to make. Here is how!

4 small-medium zucchini of all colors

3 heirloom tomatoes

2 handfuls of basil

1-2 Teaspoon of fresh thyme

2 Gloves of garlic

½ Cup Sun-dried tomatoes

3 Tablespoons of olive oil

1 Teaspoon of maple syrup

Salt and pepper to taste

1) Using a Julian peelers or mandolin slice the zucchini length wise

2) Blend everything except the zucchini in a food processor until sauce like

3) Place sauce on top of zucchini and top with parmesan cheese and/or olives and  serve!

*View our menu here to cater your next event 

*Share a picture of your zucchini pasta on Instagram and be entered to win a free picnic basket lunch. Just tag us in your picture and hastag #TrufflesCateringZucchiniPasta

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A Not So Boring Vegan Wedding!

With food trends changing, and people becoming more conscious of what they are putting into their bodies, it can be much more difficult to have your event or wedding catered. Especially with the notion that being vegan or a vegetarian is “boring” consisting of just vegetables and fruits- but you can show your guest it is so much more! Our chefs have experience in making well-presented vegan/vegetarian and gluten-free dishes without sacrificing any flavour. The dishes will wow your non-vegan guest and satisfy everyone’s taste buds, which will be a gentle way to introduce new foods, and even educate your friends and family.

Whether you are vegan, and eliminate all animal products, vegetarian and eliminate meats (and eggs), or gluten free at Truffles Fine Foods we will work with you to help meet your (and your guest) dietary needs.

Let us share one of our full vegan menus including a cocktail hour for one of our most recent weddings.

Passed Hors D’oeuvres

Vegetarian Spring Rolls with a preserved plum dipping sauce

Heirloom Beet and Watermelon Salad with vegan cheese and balsamic reduction

 Garden Pea with Mint Soup with onions, garlic and fresh herbs

 Gourmet Buffet

Egg Free Penne Pasta with a light tomato and Olive sauce 

 Portobello Mushrooms Steaks stuffed with Israeli couscous and cashew cream sauce

 Vegetable Strudel  with zucchini, red peppers, mushrooms and onions.


Roasted Multicolored Carrots with almond mint pesto

Grilled Vegetables

Mushroom Risotto

Herb Roasted Fingerling Potatoes


Truffles Kale Caesar with roasted garlic silken tofu Caesar dressing

Mixed Greens with house made vinaigrette

Potato Salad with creamy avocado dressing

Carrot and Almond Slaw with raisins and julienne red onions


Chai & Soy Milk Rice Pudding with the following homemade toppings available in ramekins: mango, fruit compote, toasted almonds, fresh berries, pumpkin seeds and honey comb (See recipe below!)

With so many overall whelming decisions to make during planning your wedding- you won’t have to feel stressed over this one. Not only do we provide the catering service to best satisfy your needs, but also we work with a number of preferred venues, event planners (both internal and external), as well as photographers. We really do want to help make this process as easy (and fun!) as possible. Contact us for more information on a free consultation and to customize your menu.

Chai & Soy Milk Rice Pudding Recipe

700g Short Grain Rice
1.5 litter Soy Milk (or milk alternative of your choice)
300ml Chai Tea Concentrate (We use The Chai Company)
200g Sugar

  1. Bring soy milk to a boil and add rice.
  2. Reduce heat to low and simmer until rice is cooked and pudding is creamy. Stirring constantly.
  3. Add Chai tea concentrate and sugar

To serve

Place in shallow bowl and add as many or little toppings as you desire. From honeycomb, fruit compote, fresh berries, to nuts, seeds, and shredded coconut. Even poached fruit!

Check out two of our favourite vegan bloggers:
Angela for Oh She Glow
Emily for This Rawsome Vegan Life*Don’t forget to share a photo of your dessert on Instagram for a chance to win a free picnic basket lunch! 
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Formal Table-Setting 101

red leafFor many, Thanksgiving is an occasion for pulling out all the stops – a Long Weekend holiday full of family,  fall, and feasts.  Nieces and nephews play in their fancy outfits and party shoes, the hallways breathe a rush of crisp air with the arrival of every guest, colourful turkeys and pressed leaves adorn place settings and mantelpieces, and gifts of the autumn harvest take centre stage at Thanksgiving dinner.  The day is a vision of fall elegance – why not honour it with a table to match?  Dress to impress: set the perfect table with our easy-to-follow guide:

Note: the formal table setting is designed for a four-course meal: soup, salad, main, and dessert, with coffee and tea served during or after dessert; however, the arrangement can be easily adapted to suit your Thanksgiving feast.

Table Setting

Beginning at the centre: dinnerware is layered according to courses served.  The soup bowl (1) sits atop the salad plate (2) under which rests the dinner plate (3).  Ideally, there is a distance of 24 inches between the centre of the plate and that of its neighbour.  If you wish to warm the bowls before serving, do so and ladle soup from the stove once guests are seated to avoid collisions during assembly.  Clear dishes away between each course.

For the flatware: the knife/knives and spoons lie to the right of the plate, ordered chronologically by course from the outside in.  Thus, the soup spoon (4) rests farthest from the plate, with the optional spoon for the main (5) and the knife (6) placed in between.  Usually teaspoons are not set out until the coffee and tea service, but may be placed to the right of the knife if so desired.  For real sticklers, the distance between the knife (6) and the plate (3) determines the spacing between all other elements of the place setting.  To the left of the plate, the salad fork (7) and the dinner fork (8) lie in order of courses served, again from the outside inFlatware and dinnerware should be aligned along an imaginary baseline 1 inch from the table’s edge.

falling leavesThe napkin (9) may be neatly folded and placed on the left of the setting, or alternatively tucked elegantly into  the water goblet (13) or artistically balanced across the soup bowl (1).  Above the forks sits the bread plate and bread knife (10); the butter dish will have its own butter knife.  The dessert spoon (11) and cake fork (12) rest in parallel but converse alignment.  Arranged in an arc or a triangle, the water goblet (13) and wine glassesred (14) and white (15) – round out the place setting.  A place card (16) may be displayed at the top.

And voila – a formal table for an elegant occasion.  Whether your soup is a classic French onion or a modern chestnut; if you’re salad’s built from crisp apples and tart dried cranberries on crunchy romaine or grainy goodness with fresh herbs; whether a colossal stuffed turkey or a sweet-brined ham constitutes your piece de resistance – your table will be well prepared to receive.  Have fun and make it your own by adding brightly-coloured leaves, napkin rings, clusters of pine cones, candles, a harvest-themed centerpiece, or anything else that strikes your fancy.  Bring your magnificent feast to a fittingly exquisite table this Thanksgiving and celebrate the art of fine dining.

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