Tag Archives: catering menus

US-LOGO

TORONTO’S URBANSOURCE CATERING CELEBRATES 32YR ANNIVERSARY TODAY!

I’d like to offer a very special shout-out to my friends Wayne Abell and Calvin Hambrook who, as UrbanSource Catering, have fed-n-watered Toronto’s corporate and private sectors for 32 years….yes, today is their anniversary and I’m thrilled to present them with this virtual celebration!

Starting off on Yonge Street (south of Eglinton), Wayne and Calvin (pictured below L to R) opened their first store in 1985 offering prepared foods, lattes and lots of catering advice.Crazy Owners Opening DayThey soon outgrew their quaint shop housed in a terrace of historical buildings, and based on customer demands, they changed the business model from a retail store-come caterers to a full service catering company. The catering biz grew fast so they moved to their current location on Queen Street East which houses a large commercial kitchen and a suite of offices. Several years ago, the space next door became vacant so Calvin and Wayne took that over and launched Urban Gallery, a non-commission independent art gallery that also serves as a great event space for rent. Needless to say, they cater ALL the events in the gallery.20161216_184023 20160930_181245 20140918_175000Apart from their corporate events, private parties and spectacular wedding soirees, UrbanSource Catering has supported many of Toronto’s philanthropic causes, catering fundraisers, media launches and special events, eg: United Church’s Heart & Vision Awards, Fife House, PRIDE Toronto, plus the annual InsideOut Film Festival.

Bravo and congratulations to Calvin, Wayne and the staff of UrbanSource Catering – you continually deliver the best, on time and on budget!Calvin, Wayne and the URBAN SOURCE CATERING Crew

www.urbancatering.comC

 

Lyndo- HEAD SHOT6

MEET LYNDON WIEBE, EXECUTIVE CHEF OF URBANSOURCE CATERING IN TORONTO

For the past few years, I’ve been blogging about and promoting the talented foodie folks who work at URBANSOURCE CATERING here in Toronto, and have come to admire their executive chef LYNDON WIEBE for not only his super deelish food but also for his outstanding photography snapped during his many adventures abroad. In fact, Lyndon had a solo photographic art show at the adjoining Urban Gallery a couple of years ago (see below).Invitation Image Masai Tribesman Tanzania DSC_1155 20150115_165421(0) 20150115_165433Lyndon’s pictures captured real life in-situ in some of the remotest outposts of humanity, and his engagement and relationships with the local people can clearly be seen in his images. Below, Lyndon poses modestly in front of one of my favourite pictures.20150115_172636I recently asked him about the transition from globe-trotting chef/photographer to executive chef at UrbanSource Catering and he kindly shared his thoughts here:

How long have you been executive chef at UrbanSource Catering?  In March of 2017, I will have been the Executive Chef at Urban Source for five years. With Urban Gallery next door, there are always receptions and corporate soirees to cater on a weekly basis.CAs a celebrity chef from the successful travel/food tv series (Chefs Run Wild, how did you adjust to being a little more “chained to the stove” working in a commercial/catering kitchen with staff to manage?  I think celebrity chef is a bit of a strong word, maybe minor television celebrity chef is more accurate…LOL I am by no means a Chuck Hughes or Anthony Bourdain, but it is flattering nonetheless. We were referred to as “Baby Bourdains” in an article on us in the National Post newspaper, which I thought was funny.CRW.71130027

Lyndon behind the camera, shooting a segment for Chefs Run Wild in S.E. Asia

Lyndon behind the camera, shooting a segment for Chefs Run Wild in S.E. Asia

I lived, traveled and worked overseas for over 7 years and have been working in kitchens since I was sixteen, so coming back to work in Urban’s kitchen was nothing new to me, as I have always been a hands-on chef. Don’t get me wrong, the whole television experience was exciting and exhilarating, but was also exhausting and, at times, filled with anxiety. Would I trade that experience for anything? Absolutely not!  It was incredible and showed me a different side of television which was cool, however, it was fleeting – for me cooking is not fleeting and will always be a big part of my life. So, after my nice seven month break when I moved to Toronto, I was more than happy to take over the reigns in a new kitchen with a new crew at Urban.

You’re also an accomplished photographer and artist – do you continue to undertake camera safaris or have you adapted your photography to include food and presentations?  Yes, I’m still an avid photographer and still go on photo safaris when the time and weather allows. I just got an iPhone and have started using it a lot more as portable camera to take shots on my ride to and from work or when I’m out and about in the city. It comes in handy and the quality of the images has definitely improved with the technology.  As for food photography, it’s not really my thing. I think I just got sick of everybody taking photos and showing the world what they were eating on Instagram every single day. There are tons of beautiful food photographs out there and it makes me want to eat every dish I see, but as a subject matter I prefer streetscapes, nature and people. My girlfriend only recently convinced me to set up an Instagram account (@LyndonWiebe), so I have been using that as a means to show my work. Call me old fashioned, I just fight new technology sometimes even though it is helpful, just for the sake of fighting it. Can’t teach an old dog new tricks etc, although it’s more like this old dog just doesn’t want to learn new tricks. On top of that, I have an online gallery to sell my works and have just recently been asked to join Vida at their request. Vida is a company that lets artists transform their artwork into their own fashion line. I upload my artwork and from there I can choose to put that design onto shirts, pillows, blankets, scarves and many other accessories and create my own fashion line – it’s quite a neat concept. I’m just in the beginning stages of that venture so it will take a while to get it off the ground.  My online portfolio is located here: https://www.direct2artist.com/artists/lyndonwiebe

20150115_165637 20150115_171715As Urban’s chef, you’re responsible for creative exciting menus each season for clients – what has been your most challenging catering project to date?  One of our biggest clients has a standing order for catered meals for their staff four to five days a week. The biggest challenge lies in keeping the menus fresh, creative and in budget without repeating menus if we can help it, or unless they ask for a specific menu again. Doing that for fifty weeks a year can be a challenge as you always have to be thinking about availability of ingredients depending on what season you are in. It is even more of a challenge when they ask for stuff that is not in season, but with imports these days we can get fruits and veggies of all varieties year round. But a strawberry in January in Toronto is not going to taste as good as an Ontario strawberry in the summertime. It’s being able to source an ingredient and make sure you can still deliver the flavours they expect.Peppercorn Beef Tenderloin Crostini with caramelized onionCF233520160531_18421720160531_184035As we move closer to Spring, what food items or dishes are on your radar as trend-setting and that will be added to the seasonal Urban Catering menus?  With Spring comes the shift away from tuber and root vegetable heavy dishes, which I am always excited about. We will start to see rhubarb, fiddle heads, peas, asparagus, radish, spring beets, and in June the strawberry and cherry season begins. We also see fresh cauliflower come June, so hopefully that will bring the price of it down as it is pretty expensive right now.  When it comes to fresh vegetables, I tend to let the foods speak for themselves. Peas and asparagus are given a quick blanch and tossed in a little butter and salt and pepper. Beets can be shaved with fresh radish and thrown in a kale and grain salad. Ramps and fiddle heads I love to put in a light and delicate quiche. Rhubarb can finely sliced and thrown in salads to give them an unexpected crunch and tartness or make a strawberry & rhubarb crumble which is always a favourite. Cauliflower is one of my favourite vegetables as it has so many applications. Tacos are still huge in the food scene so for vegetarians – we offer spicy cauliflower tacos in place of beef or chicken tacos. Also good for Korean fried cauliflower (which people can’t seem to get enough of) or Buffalo cauliflower “wings”. My favourite dish that I came up with is cauliflower laap, or larb depending where you come from. It’s an adaptation of the traditional pork or chicken dish found in Thailand and Laos. It’s a cooked crumbled meat dish that is served room temperature with fresh shallot, mint, cilantro, fish sauce, lime juice, bird’s eye chilies and toasted ground rice. The flavours are incredible.

During production of Chefs Run Wild, you cooked weird and wonderful ingredients from around the world – what’s your favourite international cuisine to cook and what’s the strangest ingredient you had to use on the show?   It’s hard to say what cuisine is my favourite to cook because in that region of South East Asia, their flavours and ideas are very similar and they all borrow off of each other and add their own twists. Anything from Thailand, Malaysia and Singapore are my favourite foods to cook and eat, even Laos has amazing food. It’s the balance of flavours that I learned from there when cooking that style of food that is the most important thing. Sweet, sour, spicy, salty and bitter are the five flavours you always have to consider when creating a perfectly balanced dish. If you have all of these flavours in your dish, you have created something special.IMG_3587In terms of weird ingredients, there are many. There is an area in Thailand known as the Issan Province on the border with Laos. It is very agriculturally poor. The land is not suitable for farming and they cannot grow a lot there so the people have lived off whatever the land provides them with. So they eat a lot of bugs and insects for protein wand they employ odd flavor combinations at times. Ant egg salad was a classic recipe we learned. The ant eggs themselves look like yogurt covered raisins, until you put one in your mouth and it pops like a giant pimple in your mouth – let me tell you, the pop is very unsettling…it was like eating a small eyeball! The experience makes me cringe, but for the people of Issan, it’s a normal everyday meal.  IMG_3466Another thing they used over there was pork blood. Now, congealed or cooked pork blood in cubes is quite common over there and you see it everywhere. It is actually quite delicious. But in Issan we made a dish called “pork waterfall”(that was the literal translation) and to top off this dish they had a squeeze bottle of raw pork blood diluted with vinegar which they just poured over top of the dish. Not going to lie, it was not very appetizing at all. We couldn’t even finish it, but we had had to try it, because you don’t know till you try.IMG_3524Any advice for people considering engaging a caterer for their special event, wedding or corporate soiree?  What do they need to consider – budget, type of food, venue, service, etc?  Wwhen you call a caterer, it’s important to have a vision of what you want and it’s also important to have a realistic and flexible budget in mind. I say realistic, because some clients call and want five courses of food with full waiter service, but only have $5 per person in their budget and are unprepared by the real costs of hosting a catering. I also recommend getting a few different quotes so you can compare what’s on offer. It’s no different than buying a car or a house.  Check the UrbanSource Catering website to see a selection of menus that appeal to every taste, every occasion and every budget. www.urbancatering.com

Private10

Cropped feature pic

URBANSOURCE CATERING/URBAN GALLERY HOSTS TOURISM TORONTO MEMBERS!

As the song says…”oh what a night”! We had an absolute blast last night at Urban Gallery (400 Queen St East, Toronto) when UrbanSource Catering hosted a special members’ social for Tourism Toronto event planners and corporate buyers.  Thanks to the hard work of TT’s Christopher Barry and Denise Belgrove, Urban had a full house despite the rain soaked tornado-like weather conditions (no flying monkeys or witches were harmed during the making of this event!).

20150610_153809 20150610_153801Before the guests arrived, the bar was set-up with wines from Pelee Island wineries (above), and Chef Lyndon laid out the sumptuous charcuterie table, complete with condiments courtesy of Whisky & Spice (booze-infused premium mustards made locally by Dan Gordon) – below.

20150610_153829 20150610_153836

20150610_154929Urban Gallery’s current art show featuring Khat Karim‘s colourful paintings, looked awesome (below)

20150610_153852And the team gathered for a quick pic prior to the doors opening (below: Urban’s Kaspara, Calvin, and Wayne with Christopher from TT in white shirt sleeves)

20150610_154909Let the games being! Toronto’s best event planners and buyers poured in and what a fantastic group of industry professionals they were. Everyone was eager to taste UrbanSource Catering’s menu and view the gallery space for potential events, meetings, parties and social gatherings….and the concensus was a big thumbs-up!

20150610_163210

20150610_164748

20150610_164953 20150610_174434(0) 20150610_175307We had a couple of prize draws and Urban partner Calvin got busy gathering everyone’s biz cards (below)

20150610_175010One of our fun interactive activities was an art board where guests were asked to draw their company logo and take selfies for social media sharing. Below, here are some of the guests having fun with the marker pens creating their own masterpieces!

20150610_175931 20150610_175123 20150610_175924 20150610_190625Below, Kaspara was finally able to lure Chef Lyndon out from the kitchen to enjoy the accolades and kudos for his yummy hors d’oeuvres….

20150610_183247…..and the team got together one more time to celebrate a fun and successful soiree, this time joined by Urban’s catering & events consultant Jean-Marc (below, far right)

20150610_154958Apart from showcasing the venue and catering to Tourism Toronto members, the party also marked the 30th business anniversary for UrbanSource Catering so bravo to partners Calvin Hambrook and Wayne Abell for weathering 3 decades of storms, recessions, ever-changing food trends and some of the strangest client requests (and that’s a whole other blog story!!).

20150610_153816If you’d like to learn more about the superb menus offered by UrbanSource Catering for corporate or private events, weddings, galas, fundraisers, etc., or the Urban Gallery space for rentals, please check out their weblinks below, as well as visiting the official Tourism Toronto website:

http://www.urbancatering.com/

http://www.urbangallery.ca/

http://www.seetorontonow.com/

tourismtoronto2015-85