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Had a wonderful time at Taste of Concession!! Very delicious food and excellent company!! #pokehbar #thedailyhamilton #papaleo #jonnyblonde #heal.wellness #crumbuns #candiwerxhamilton https://www.instagram.com/p/B3vb_sfArpb/?igshid=1af7euq2zvkgm
Awesome opera performance! @popuphamilton #chefshowdown #jonnyblonde #edgewatermanor #firstcourse
Servin up the first course #blondebombshells #poolside #catering #houseparty #jonnyblonde
Some pics from our beautiful time catering this lovely couple’s wedding this past Saturday. We met Rob and Jamie at a Savoury Saturdays event at Main and Queen St. W in Hamilton last summer and soon tasted their delicious Crazy Corn, which they gifted us as awesome wedding favours. I didn’t have enough room to include the photo but ill post it separately.
The wedding was held at Whitehern Stables, a beautiful, old building with a small courtyard right in the middle of downtown Hamilton. A pleasant surprise to discover a new cool place I never noticed. We brought Jonny’s best friend Niv to help us out on the truck, which was fun. He was curious to come along as his own wedding day is coming up in May. Excited to celebrate!
As for the food we served; the first course I’m sorry I didn’t get a chance to photograph - sorry Marjonneke! - though there are photos of them in past catering blog entries. My favourite, Jonny’s portobello mushroom caps stuffed with bacon, blue cheese, Jerusalem artichokes, leeks and Parmesan and topped with more Parmesan and baked. Served on a bed of arugula with olive oil and salt. I could probably be a vegetarian cause the no bacon was so good but bacon just takes things to that other level.
The main course was a ricotta and kale stuffed chicken breast topped with a butternut squash sage cream sauce, served with grilled sweet and yellow potatoes and roasted root vegetables. I was happy Jonny made extra of the vegetarian option - breaded, fried eggplant slices with the same stuffing and sauce.
The best part of that day was after the cake had been served, when I was clearing the tables and removing the left over bread. The bride’s daughter swiped a few pieces from the tray, and I was happy she clearly enjoyed it so tried to find a plate to leave her the rest. As I walked by, she took out her little purse reached inside and placed a loonie where the bread had been. She must be eight or nine - I was so touched and her mom started to tear up. Its those moments that make me so happy.
More pics from last nights catering. Stuffed portobellos, ratatouille potatoes, homemade pizza and blonde bombshells
Working the truck catering a friend's daughters engagement party last night. Great time, great food and wine and just great people. Jonny making my favourite appetizer - portobello mushrooms stuffed with bacon, blue cheese, Jerusalem artichokes and leeks, topped with Parmesan and baked. Even converted a mushroom hater into a new fan :) that always rewarding. Making them again tonight for a 40th birthday party tomorrow.
Special visitor all the way from Holland today! Jon's great aunt Ellie came by with Jon's Oma and Corr. Was the first place she visited after sleeping off her jet lag. Jon made her his new homemade pasta dish with beef. She ate all of it - must have been good since she's usually a light eater. Was so lovely to meet her and see Oma and Corr. I miss having grandparents and Jon's are so awesome its great
Making fresh pasta for a new menu item. Jon's dad was just down visiting from Princeton BC where he runs a restaurant called Thomasina's with his wife Thomasina. Kind of cool to get his perspective on life and the business since we are sort of in a similar boat. Or truck rather. She is a chef but they both do everything now including fresh homemade bread and buns and homemade pasta. They of course have a Hobart mixer and pasta machine and hopefully we can have one for next summer. Jon's first time making pasta - turned out pretty great if you ask me.
