Spring Edition of On the Radar: April

As the chill in the air has begun to dissipate and fresh green has replaced the ‘doom and gloom’ gray, we’ve decided to feature our blooming entertaining ideas for spring/summer in this month’s On the Radar.

March ‘On the Radar’

Well, the month of March has wrapped (not a moment too soon !) which means spring is upon us, and with this seasonal change, inspiration for new ideas has sprouted at Eatertainment ! The Bloor Street Diner experienced a metamorphosis as the restaurant unveiled its new redesign, the first major renovation since 1994. The response from customers has been outstanding, and BizBash recently featured the redesign in a restaurant walkthrough, please refer to the link below to read more. Stay tuned for yet another evolution of sorts, this time at Panorama Lounge. Construction has begun on a minor facelift to the private dining room and common rest areas, and is set to be revealed just in time for patio season at the end of April.

For more great happenings at Eatertainment, check out the featured stories below and get linked:

‘On the Radar’ our new section !

Our newest blog section ‘On the Radar’, is your monthly recap on Eatertainment in the news. Like a GPS tracker, we’ll tell you where we’ve been spotted, including web links to TV segments, radio clips, and published articles featuring tips and tricks, recipes, and of course, everything about entertaining !

- Check out the featured stories below and get linked -

Suzanne’s Blog: from fashionista to foodie (in the making)

As my first blog, I thought it would be appropriate to give you a little glimpse into the journey I’ve taken that landed me where I am in my current career with Brand Focus PR, representing Eatertainment. With a degree in fashion and steamer in hand, I initially set out to become a stylist, however soon decided that representing them instead of actually being one may be the better choice. I found myself working at The Artist Group, Toronto’s premier talent agency, with an established roster of fashion stylists, hair & makeup artists and prop stylists. It was a great satisfaction doing PR for these very talented artists that drove me to want to do the same in industries other than fashion and beauty.

So I went from attending fabulous parties, to being witness to seeing how the parties actually come together via Eatertainment Special Events & Catering. One thing I must mention, is that my idea of gourmet is trying out a new spice on my baked chicken, so understanding my client’s menus that can consist of items such as seared tuna on ginger polenta with honey roasted tomato and thai curry, well… let’s just say I was in a whole other league here, and I had better learn how to swing the bat.

Despite these differences, one thing I do know is that I love when people and businesses show they care. That’s why it’s so rewarding for me working with Eatertainment on some really great projects, including their latest ‘green’ water initiative, called ‘Green on Tap’. In an effort to expand their commitment to the environment, Eatertainment is adopting greener water practices in their restaurants, beginning with the flagship -  The Bloor Street Diner – by installing a premium water filtration system that will help divert over 10,000 bottles from landfills each year. If that weren’t enough, they are also planning to donate a third of the revenues to the Evergreen Foundation. Evergreen is re-developing the Toronto Brick Works, a program that will transform the historic site into an international showcase for green design for the entire community to enjoy. Eatertainment hopes this initiative will catch on and are even working to encourage other establishments in the food service industry to follow suit and reduce bottled water waste.

For more information, check out www.greenontap.ca

Until the next blog,

Suzanne Dunbar

Catering Chef’s Blog: My inspiration, favourite foods, and the challenges…

There is nothing quite like thinking of fresh spring and summer foods to get your mind off the – 20° weather in Toronto, and so this time of year – as I look out the window to the snow-capped buildings and slush draped streets – I find solace in immersing myself on the development or our new Spring Menus.

My inspiration when producing new menus comes from a single ingredient, and how can that ingredient work and blend with another that is not commonly associated with it. In turn, this generates a new combination that people – who eat the food – will know the dish, but cannot quite put their finger on what’s in it.

At home, simplicity has the upper hand. A day in the Connor household begins with a humble breakfast, usually consisting of toast with a pinch of salt, fresh fruit and herbal tea. Lunch is a light salad or soup, but my favorite foods to cook at home are basic favorites from my travels around the world.  Just last night, I made traditional fish sandwich from Bermuda: shallow fried white fish on a bun with mayo, hot sauce, lettuce and ripe tomatoes, and served it with chips.

As an Executive Chef, catering for any event has its individual challenges, however, I would have to say that an event which took place last year in Windsor was the biggest challenge.  Imagine taking your BBQ – that you normally use to cook for friends in your backyard on a hot sunny afternoon – and put it on the back of a truck and travel for four hours to a town you’ve never seen before, and cook for 2000 guests.  I did have the help of a 14-wheeler refrigerated truck, three BBQ’s not just one, and 12 chefs. It was an exhausting five days from start to finish, but it all really came together in the end.  Can’t wait for this years…6500 guests this time!

So I ask you to join us in saying goodbye to another cold Canadian winter and bring in what will be another culinary feast with Ontario’s bounty of produce this coming season.

Check back with us shortly, as Spring Menus will be launching soon !

Executive Chef, Catering

Mee-Lee’s Blog: Life as an Eatertainment Intern

As my graduation quickly approaches this coming April, I feel my resume could use a little work.  Being an event management student, the real knowledge comes from actually seeing how it all comes together.  That is why I was certain an internship was in order, and I was given this opportunity at Eatertainment for two months.  I first heard about the organization when I volunteered for an event that took place last April.  I was in a committee that had to source potential caterers for the event, and Eatertainment was the company we selected! A few months had passed, and I decided to look for a placement in the events industry, when a friend referred me to Beth, one of the event managers here.  Remembering the company, I researched it further to learn more about the business and who their clients are.  Thanks to Beth, I was given a chance to be a part of the team and learn how to apply the knowledge I learned in school in a real-world setting.

From catering, décor and staffing, to even human psychology, I have been right in the middle of it all.  Working with different event managers has been invaluable. Each of them has a different style and personality applied to their work and it is great to see different ideas come into fruition.  There were two separate weddings I helped out with that I found interesting.  One was a stand-up cocktail reception set up with food stations, and the other one was a plated sit-down dinner.  The preparation for each event is the same, but the actual day’s process and outcome were very different.  It was amazing to see the details that are involved with planning an event and the amount of information that needs to be communicated to multiple parties in order for its success. It was definitely a highlight of my internship thus far, to assist Senior Event Managers, Natasha and Jennifer, on these events, and to work with a passionate team that shares my love for culinary art and event management is truly inspirational.

What makes this industry exciting is that it is fast paced and always changing.  It takes a strong character to survive and succeed. I have observed that a successful event manager must be proactive and positive.  ‘The early bird catches the worm’ is a motto I apply to my life.  Being proactive will ultimately result in positive outcomes.  Through my experiences at Eatertainment, I have grown to love the business even more and strive to know all facets of the industry, and in doing so, give me an advantage over other graduates.

Mee-Lee Shim
Intern

Planning The Party – Step by Step Starting 5 Weeks Out

Planning The Party – Step by Step Starting 5 Weeks Out So you’re planning a party. Of course our first recommendation is to hire a good event planner or a full service caterer (we happen to know a good one!) but for those of you taking on the whole thing on your own….In addition to lots of patience and some luck we thought it would be nice to share with you a step by step plan which can help make sure nothing fall between the cracks and you stay somewhat sane through the process. So…. Planning The Party: A step-by-step guide to making sure you survive your own holiday party! By Sebastien Centner 3 to 4 weeks out -    Pick a date and time -    Set a budget and be realistic (consider number of guests, type of event etc) -    Invite your guests (if mailing invites or for busy times of year such as the holiday season do this earlier) -    Decide on what type of party you will be hosting or the theme (cocktail party, brunch, formal dinner, etc) this will determine most of what needs to be planned next such as # of guests, etc… -    Book entertainment if you are planning someone in such as a band, DJ, etc (do this as early as possible) -    If you are planning on using a caterer call and book the date with them, same goes for staffing company 2 weeks out -    Decide on décor theme and start putting together your elements (make a list of what you have and what you need to buy) -    Plan the menu and make a shopping list (consider special dietary restrictions, some of your guests favourite foods, aversions, etc) -    Plan the bar menu, make a list of what you need (don’t forget to include non-alcoholic, mixes, ice, garnishes, etc) and buy it. You can always store it in the garage for a couple of weeks (except for the ice and garnishes) and saves you running to the liquor store on a Saturday afternoon when you guests will be arriving only a few hours later. -    Book rentals (will be based on the menu) or if you are using your own make a list of how each item will be served 1 week out -    Call any guests who haven’t let you know if they are coming – you will need to know a close to exact guest count for your shopping lists -    Set the seating plan (for a dinner party) -    Buy any items for décor etc (refer to list from 2 week out item) -    If you have booked a caterer, rentals or staffing, call each one to confirm delivery times, guest count, etc 2 days out -    Purchase all your food products (except for fresh vegetables, meat or fish) -    Decorate areas of the home that can be set ahead of time (for example if you have a separate kitchen table and dining room table you can likely set the dining room table a couple of days before) -    Clean the house, set out bathroom amenities, etc (if you have kids you will likely be cleaning again the morning of the party) 1 day out -    Decorate all other areas of the home which could not be done 2 days out -    Finish your food shopping for fresh products (meats, fish, fresh bar garnishes, etc) -    Do all the prep associated with cooking for the party (the more you do in advance – making sauces, chopping vegetables, etc, the less you need to do the day of the party) -    Refrigerate your bar product, prepare the self-serve bar area (with everything but the chilled product and ice) -    Set a clearing station (if you are using rentals or disposables have an area (outside the back door, garage or basement) to hide glass cases, bins, extra bar product and garbage -    Have some empty vases readily available (in case someone brings flowers you don’t have to rummage through the cupboards looking for a vase) -    Be prepared to accommodate coats (for larger groups you can rent coatracks or use an empty bedroom) Day of the Party -    Do a quick dust-up on décor around the house, sweep, if you have done a full cleaning 2 days before this should be an easy step -    Finish preparing the food (cut lemons and limes for bar, toss the salad but don’t add the dressing until the last minute, etc), be ready to serve or reheat (depending on the menu) -    Get dressed (make sure to leave yourself enough time to get dressed and still have about an hour before guests arrive for last minute adjustments) you can always wear an apron for the last hour to keep yourself from getting dirty -    Put out the bar product, ice, garnishes -    Put out the food (for a canapé menu be ready to serve and add final touches) -    Light candles, start the music get ready to greet your guests and ENJOY! Check out our party spin wheel to calculate exactly how much of each item you need for your next party.

Sebastien’s Film Festival Pre-Blog

Film Festival is one week away!!!!

And we still have clients whohaven’t confirmed their menus, and in some cases, even the dates oftheir parties. This time of year is a crazy one, and although most ofour clients think they can let us know last minute about what they needdone, well they’re right.

What are the options: 1- either make it happen for them … and pulloff the impossible, or 2- say no, please give us more notice next time… and they’ll find someone else to make it happen for them.

We really actually love this time of year. Although the days start at 7am and end the next morning at 3am, we get to host the likes of KateHudson, Bruce Willis, Hilary Duff, Rachel McAdams, to name just a few.Our chef once even had to prepare baby food for Kristi Alley’s tot(much before the whole weight-watchers thing).

So let the fun begin … and check our blog for lots of cool updates on who we’ve seen and what we’ve served them.

Sebastien

Natasha’s Blog

I’ve struggled and procrastinated with writing this blog, and I’ve come to the conclusion that it’s not because I don’t have anything to say, it’s just that I would rather speak my thoughts than write them.

Ask the two other girls who sit around me (and Lance of course) … I usually have plenty to say.

Being the oldest member, (not by age, but the length of time I have been with Eatertainment) of the catering and events team, I probably have more stories to tell than anyone around here. I’ve been with Eatertainment for about 7 years. I started when I was 19 as a cocktail waitress at Panorama. After about 9 months, I moved down to head office as the new catering coordinator.

When I started, the job was part time, by the end ofmy first week I was on a full time schedule. That’s the way it has remained since then. At the time, the events department consisted of Sebastien, Jeff and myself. I am happy to say that our team has grown to multiple event managers, several catering chefs, 1 executive chef and of course our director since then.

We often get asked what a typical day at work is…well, there is nothing‘typical’ about this job.

Each day is different from thelast. You never know what to expect, however you can be certain that everyday you are sure to encounter one, or a combination of several, feelings of frustration, stress, tiredness, anger, excitement,happiness, joy, personal satisfaction and content. The only thing that would be considered typical of our day is having sore feet at the end of it.

Most days things around here run like a well-oiled machine, but of course that’s not always the case. We have days when things go wrong, but we have to work to deal with anything adverse that may come up, and in the end make everything turn out perfect. Sure we all have good days and bad, regardless of our career choice this is not a ‘typical’ 9-5 job, and I’ve come to learn that it takes a certain type of personality to thrive in this line of work.

The good days make it all worthwhile, and on one of those few bad days,I’m glad that I have a strong team around me, who are always willing topitch in and help do whatever it takes to make sure each event is a success. I have great co-workers I have the pleasure of calling friends, and a very understanding and patient boyfriend (husband now actually: correction by one of your co-workers who will remain unnamed).

I do it because I love it, and I’d probably be miserable doing anything else.

Natasha Manji

Sebastien’s Blog

I was recently a guest with my wife and sons at a BarMitzvah here in Toronto (a great time it was, and congrats to Matthew who did an amazing job), but what i wanted to mention was how nice it was to meet someone who was able to take the ideas she sees me present in magazines and tv and apply them to her own entertaining.

Amanda walked up to me while my wife and i were getting a drink at the bar, introduced herself and complimented me on the ideas i put forth in our different media appearances. Although i am fortune enough to have the opportunity to meet a variety of people who have seen my work, nothing pleases me more than to hear that someone has taken my ideas and used them to entertain their friends or family.

The effort and passion that goes into entertaining is not something i see in too many people. Most people will be happy to put on a half-decent spread with the excuse that any more would be too time consuming. I am delighted to meet people who share my passion for entertaining and my love of all things food, beverage and decor related.

So to Amanda, and everyone else out there like her, i say good for you, and i hope guests to your homes know how lucky they are to be visiting someone who truly wants to make their visit ’special’

Sebastien

Beth’s First Blog

I recently joined the Eatertainment team in September and Iwanted to share some of my experiences with all of you.

I came from a hotel background where I worked at the frontdesk doing the same thing for 5 years, checking-in and checking-outguests. Well I don’t have to tell you how repetitive that can be. I decided I needed a change and Sebastien was kind enough to take me in.

Well what a difference!!!

Nothing is ever the same in the eventsbusiness, things change quickly here, and you have to be able to roll with the punches. It’s an amazing business where you always have something to do and are never lacking in challenges.

My first few months were hectic to say the least from helping Sebastien with an ET Canada shoot to serving 450 people a plated dinnerat the Carlu to keeping up with all of those all important details that make anevent memorable, and keep them coming back for more. It’s sink or swim in this business and as luck has it, I’m an excellent swimmer!!!

Beth Groen

Sebastien’s Blog

This must be at least the third blog we’ve started with a… Well its been a while since our last blog, so I will skip the formality and get right to it.

Our business is far from an easy one. Take this past weekend for example.

With a sweet sixteen party at one location where keeping alcohol from the kids was a full time job for our security and event staff (you have to give the kids credit for innovation however since I would never have thought to put bottles of alcohol in boxes and then gift wrap the boxes to sneak them into a party) but thankfully Natasha caught on quick and tool on the role of head mistress.

Another of our events Saturday night was a Bar Mitzvah for a really lovely client. For a company that does about 80% corporate business we sure are doing a lot of social events lately.

The interesting thing is that with over 150 little items that need to be perfect, think green apple martinis (one of the 4 specialty cocktails being served) that had to be ice cold and not too sweet, of course its the details that can kill you.

The air conditioning turned our dripless candles into drip-lots candles, and the frites for the kids, served hot and crispy at the tasting, were coming out of the kitchen anything but. Thankfully both these issues were addressed (not that swapping our candle centrepieces throughout the night would be something we would plan on doing again), and the client was very happy. To be frank, this is not always the case. With most clients, the meal can be fabulous, you can add lots of extras at no cost, bend over backwards to accommodate every little last minute adjustment and solve problems which have nothing to do with our part of the event, but none of those things will make up for one of the waiters dropping a tray of drinks, or the shrimp station running out of shrimp ten minutes early.

So on we go. With 900 events a year there are bound to be some hiccups, and for the most part they are behind the scenes and the guests will never see them, but on the occasion where something does go wrong you hope that your client will appreciate all the hard work that you put into their event and at least give you the benefit of the doubt.