How to Spend a Perfect Day in Los Angeles!

You’ve just landed in LA for the first time, and you’re ready to hit the town and get a taste of the Big Orange. There is plenty to do in La-La Land, from sampling the glitz and glamor of Hollywood to exploring the hidden gems in downtown LA. But with so many options at your disposal, you can’t help but ask yourself, “Where do I begin?” Well, look no further. We here at The Everyday Foodie took it upon ourselves to build an action plan to ensure you get all the touristy goodness LA has to offer.

We’ve compiled what we think is the perfect itinerary.

Here are 7 ways to spend your time in LA and have the perfect day from dusk till dawn!

Spend the morning in Venice Beach

For any tourist traveling to LA, visiting Venice Beach is an absolute must. Take a stroll on the Boardwalk and steep yourself in the beatnik-inspired culture, from eye-catching art murals to musical vibes of the street performers to cool knickknacks waiting to be discovered in the local shops. And when you’re ready for some R&R, kick back on the sandy beaches and watch as the waves roll in.

Make your way down to Abbot Kinney for breakfast/brunch at The Butcher's Daughter

Adjacent to Venice Beach is Abbot Kinney Boulevard, home to a host of stylish boutiques, charming coffee bars, and inviting restaurants. Our favorite was The Butcher’s Daughter, a plant-based restaurant and juice bar that will make you renounce your carnivorous ways. The restaurant is beautifully adorned with luscious greenery and entirely illuminated by natural lighting, which makes for the perfect backdrop for our foodie photos. Oh, and did we mention that the food is positively delicious? Because it totally is.

Head on over to downtown Los Angeles to visit the Walt Disney Concert Hall

Make your way to the concrete jungle and bear witness to the architectural wonder that is the Walt Disney Concert Hall. Whether you’re visiting to catch a show to one of the most outstanding orchestras in the world or to enjoy the fine dining experience at Joachim Splichal's Patina, it’s a sight for all to behold. And while there, don’t forget to visit the secret garden hidden on the second floor, where you’ll find winding paths accompanied by verdant greenery and a beautiful flower-shaped stone fountain at its center.

Grab lunch at Grand Central Market

After appreciating the grandeur of the Walt Disney Concert Hall and exploring the downtown core, why not grab lunch at Grand Central Market? Whet your palette with a wide selection of delectable specialty dishes, from classic wood-fired pizza to time-tested peanut-butter-and-jelly sandwiches. Our favorite hot spot was Egg Slut, a local eatery inspired by its true love and appreciation of eggs. The lineups can be long, but the mouthwatering flavors of each dish are well worth the wait. Don’t believe us? See for yourself and let your taste buds be the judge!

Drive to Griffith Observatory to get the best view of the city high on top of the mountains

Ready to catch a killer glimpse of the cityscape? Head on over to the Griffith Observatory, which offers the best view of LA and the Hollywood sign nestled in the mountain trees. However, there's more to the observatory than that alone. Head inside and out your science hat on while learning about the cosmos and appreciating the many wonders of science. And of course, the Griffin Observatory is a architectural landmark in its own right! But remember, if you decide to walk to observatory from the base of the mountain, ensure you're appropriately dressed for balmy weather or risk being scorched. You've been warned!

Have Korean BBQ for dinner at Kang Ho Dong Baekjeong

Learning about science can be exhausting, so why not refuel with some delicious Korean BBQ? We recommend heading over to Kang Ho Dong Baekjeong to meet your barbecue needs. What makes this spot so special is that the wait staff in are both your servers and cooks, handling the grill from start to finish. And all you need to do is savor the flavors and enjoy the company. Tender and juicy cuts, and a lively atmosphere, this place is hard to beat!

Grab dessert at B Sweet Dessert Bar

What better way to end this jam-packed day then to enjoy the perfect dessert? Visit B Sweet Dessert Bar for sweet dishes made from traditional Filipino ingredients, like their organically-purple ube yams. Not only will the taste blow you away, but the eye-catching colors of each dish will hypnotize you. B Sweet Dessert serves everything from bread pudding to cheesecakes to classic Pop-Tarts, but our favorite was a deliciously glazed donut with heat-sealed signature-purple ice cream inside. Whatever you choose, you'll have trouble prying yourself away and thinking about anything else after taking a bite of these desserts!

Those are our 7 recommendations for spending your time in LA and having the perfect day under the California sun! Let us know if you think another LA hot spot should have been added to this list. But we promise if you’re able to visit even just a few of these places while you’re in LA you’re going to have a whale of a time! A huge thanks to Aeroplan for making this trip all possible!

The Market & Co Experience at Upper Canada Mall - How To Make Kombucha At Home

I’ve done my fair share of food experiences over these last five years since I started The Everyday Foodie. From visiting food halls, farmer markets, restaurants, cafes, and grocery stores I’ve seen them all, but not many stood out to me and left an impression quite like my visit here to Market & Co inside Upper Canada Mall in Newmarket, Ontario. I really didn’t know what to expect at first coming here because to be honest I wasn’t 100% sure what this was. Was it a food court? Was it a restaurant or a grocery store? Or was it a space where people gather here for workshops and unique events? I’ve soon found out that Market & Co encompasses all of that and more!

The second you walk through those doors, you are immediately greeted my a bright and large indoor space where a combination of your local baker, butcher, seafood market, produce, flower shop, and trendy restaurants are all rolled into one curated market. It’s a one-stop shop for all your food and culinary needs with 20 best-in-class artisans and merchants ready to satisfy your every need (click HERE to view a list of all of the current artisans and merchants at Market & Co). There is literally something for everyone here. If you have a sweet tooth like me there is even a section that you can literally find any candy you ever wanted imaginable. It’s nuts!

With that being said, Kitchen & Co is probably my most favourite part of this space. It’s a contemporary kitchen space and demonstration area in the heart of the market offering fun and educational opportunities for guests to cook, create, learn, and enjoy all the food and ingredients offered inside the market. It’s a community hub like no other, offering all kinds of weekly workshops, tastings, and activities that guests can sign-up on their website to register for interactive food experiences. Some examples of their classes include:

• Oysters 101 & Tasting with World Record Holder “Shucker Paddy”

• Thanksgiving Centrepiece Workshop

• Master The Ultimate Bakery Style Cupcake

• Create a Swoon Worthy Charcuterie and Cheese Board

• Pasta Making with Acclaimed Chef Michael Angeloni

This is just a very small sample size of the types of classes Kitchen & Co offer year round. For me personally with so many unique and fun classes they were offering, it was hard to choose which first class I would be interested in attending when browsing through their schedule. Scanned the calendar a little bit more and bingo! The “Brew Your Own Kombucha Workshop” was calling my name!

Hosted by Village Juicery and certified Holistic Nutritionist Danielle Wiens, this 1.5 hour workshop was a step-by-step class on learning to brew kombucha at home!

So what is Kombucha?

Kombucha is a probiotic beverage, created through an ancient process of adding a SCOBY (symbolic community of bacteria & yeast), often referred to as “the mother” to sweet black tea. This living bacteria consumes the sugars within the tea (aka it ferments), leaving behind all kinds of compounds that are renowned for their health benefits including probiotic bacteria and several types of organic acids.

The moral of the story that we were taught in the workshop is basically to not like the SCOBY die! Feed it, nourish it, check up on it. Think of it as a new pet you inherited. Pet SCOBY! Without a living SCOBY there is no kombucha to brew. No pressure right?

Brewing kombucha at home is a two step fermentation process that takes around two weeks to complete from start to finish. As this is a living beverage, once you have your first successful brew under your belt, you’ll be able to use that SCOBY to brew literally endless kombucha at home. Follow these steps I learned here at the “Brew Your Own Kombucha Workshop” and you’ll be an expert at making your own kombucha at home in no time.

STEP 1: The 1st Ferment

Purpose:

• To start new batch

• Create fermentation

• Grow your SCOBY so you can share it with others

What You’ll Need:

• 1 black tea bag

• 1/4 cup of organic sugar

• 1 SCOBY

• 1 brewing vessel (eg. glass jar)

Directions:

1. Brew black tea in filtered water (1 tea bag + 1/4 cup of organic sugar per litre - don’t mess with this ratio!)

2. Let it sit and adjust to room temperature (5 hours/overnight).

3. Add piece of SCOBY, it can be any size, usually 3” is a good start. It will grow to cover the surface of your brewing vessel.

4. Ferment for 7 - 10 days. Try after 7 days and decide when to start second ferment. The sweeter the final product, the less it needs to be fermented. The more sour/fermented it tastes, the longer you should ferment it for. It’s all your preference!

STEP 2: The 2nd Ferment

Purpose:

• To add carbonation, C02

• Add flavour

• Bottle it up

What You’ll Need:

• Glass bottles

• Sugar and water to make simple syrup

• Herbs of your choice

• Strainer and funnel for bottling

Directions:

1. Make Simple Syrup

   • 1 cup of sugar to 1 cup of water with optional unlimited herbs and roots of your choice

   • Add sugar, water, and optional herbs of your choice into pot

   • Let simmer allowing sugar to melt

   • Bring heat down to low temperature & cover

   • Let herbs sit in sugar/water to allow for the absorption of flavour

2. Remove SCOBY by hand or with wooden spoons, and add to your SCOBY hotel (another glass vessel to temporarily stow it in).

3. Strain kombucha into other vessel

4. Bottle kombucha liquid into glass bottles

5. Add 2 TBSP of simple syrup (carefully measured)

6. Cap off sealed tight

7. Ferment outside of fridge, at a moderate temperature, away from the sun for 2 - 3 days

8. Place in fridge after 2 - 3 days to stop fermentation

9. Enjoy!

Tips of Kombucha:

• Bacteria is boss, everything we do in kombucha is to nourish and cultivate the yeast & bacteria cultures

• Only use wood & glass utensils. Never allow metal to come in contact with your kombucha. It will affect the bacteria and kill the SCOBY.

• Drop the soap! Never use soap in your vessel or on wooden spoons. Just use hot water to clean as an alternative.

• Use filtered water & organic ingredients as fluoride, chlorine, or other commonly used chemicals can change the bacteria/yeast symbolic relationships

• Temperatures matter. Fermentation ideally occurs between 23 - 29 degrees celsius. Temperature will also affect carbonation and flavour.

It’s amazing how much I’ve learned in just a short time at Market & Co. It’s not just about the food and drinks here, but obtaining more knowledge and a new skill set is what makes this place worth coming back over and over again. To see what upcoming classes are being offered at Market & Co that you may be interested in, click HERE to visit their calendar page and register your spot before they fill up! Share in the excitement with all your friends and family inside Market & Co at Upper Canada Mall to buy, learn, eat, and celebrate all of the delicious and amazing food it offers.

SIAL CANADA - North America's Largest Food Innovation Trade Show in Montreal

Back in May I was invited to fly to Montreal, Quebec on a press trip to take part in the SIAL CANADA International Food Show in North America, the largest of its kind. If you work in the food industry, sell/buy food products, or just a self-proclaimed foodie this is THE place to be. This is the only show supported by governments (Federal and Provincial) bringing together the retail, food service, and equipment industries all under one roof. Much like the Rogers Cup in tennis, this food show alternates between Montreal and Toronto to cover all the local and regional demand. For three full days this year inside Montreal's Palais des Congres, this 15th edition of the SIAL Canada International Food Show was in full force which brought together more than 1,000 exhibitors ready to meet with 18,500 visitors. A show that sold out three months ahead of its opening day, I was very eager to explore everything this food show and the city of Montreal had to offer.

After I landed in Montreal late at night before my first official day at SIAL, Corporate Stays provided me with a beautiful apartment in the heart of downtown Montreal for my accommodations. Handpicked properties around the world, Corporate Stays matches business travelers with unique places to stay that gives you a sense of home and comfort while you are traveling abroad. With a relaxing and comfortable sleep every night and being a short walk away from the Palais des Congres I was well-rested and ready to learn, eat, drink, and be inspired by the days ahead.

The first day at the SIAL international food show was a busy one. I could see how this was the largest food show in North America because the floor plan was huge! Spanning 240,000 sq ft, SIAL Canada is the only national trade show that offers up a complete range of food products, food-related equipment, and technologies which meet the three different needs of food retailing, food service, and food processing. 

Before I went down to the main floor where all the booths from 50 different countries were present showcasing their latest products, I spent the majority of the day taking in as much knowledge as I could. School was in session! A unique thing about SIAL Canada is it hosts a ton of conferences covering the current trends and innovation in regards to the most essential food-related information from a network of experts with varied backgrounds. It's the best way to keep abreast in the latest developments in the food industry. Below are some of the main points from each of the conferences I attended, and a lot of this information has never been released anywhere else so far.

CANNABIS IN FOOD 

• Federal Responsibilities: establishing a comprehensive national framework for regulating production, setting standards for health and safety, and establishing criminal prohibitions

• Provincial Responsibilities: license the distribution and sale of cannabis, restrict where cannabis can be consumed, amend provincial and territorial traffic safety laws to address impaired driving (cannabis)

• Legal Age of Consumption: 18+ (Quebec), 19+ (All Other Provinces)

• 46% of Canadians would try cannabis-infused food products if available

• Cannabis Edibles Packaging and Labeling: standardized health warnings, single-uniform colour, child-resistant/opaque packaging with statement "Keep Out Of Reach of Children"

• Canadians would consider buying marijuana-infused baked goods the most in the grocery stores

• No best before date announced yet

• Cannabis infused food cannot appeal to children in Canada (eg. no gummy bears)

BATTLE OF PROTEINS: ANIMAL VS. PLANT

• 2/3 of Canadians trying to improve their eating habits for better health

• 51% of Canadians eat protein everyday, and 31% of those people believe the type of protein (animal vs. plant) is important

• 37% of Canadians believe you won't get enough nutrients if you don't eat meat

• 43% of Canadians are trying to include more of a plant-protein based diet

• Improved health, manage weight, and eating clean are what motivates Canadians to go to a plant-based diet

• Biggest barrier to move towards plant protein is the price (too costly)

• Even with a price increase in bacon, Canadians ate the same amount (Canadians love bacon!)

WHAT IS THE ROLE OF BIOTECHNOLOGY/GMOS (Genetically Modified Organisms) IN THE FUTURE OF FOOD

• In 50 years, the growing global population will require an estimated 100% more food than we produce today

• The U.N. Food and Agriculture Organization (FAO) reports that 70% of the world's additional food needs can be produced only with the adoption of modern agricultural technologies

• Genetically modified soybeans - largest and most rapidly expanding component of Canadian soybean production will play a vital role in feeding the future world

• Genetically modified soybeans have the potential to offer environmental, quality, productivity, and affordability advantages

• Biotechnology and pesticides help farmers work more efficiently, leading to significant environmental savings on fuel, greenhouse gases, and wilderness preservation

• Without pesticides and biotech crops, Canada would need 50% more farmland to produce what we grow today

• Ultimately, the ratio of non-genetically modified to genetically modified will continue to be determined by divergent consumer preferences and willingness to pay premiums that offset production disadvantages

With a full day of absorbing as much food knowledge as I could behind me, one of the most exciting events was just ahead. Montreal is full of culinary talent with some of the very best restaurants in the country. Born in this city, our very own Canadian celebrity chef Chuck Hughes from the Food Network is the chef and co-owner of his restaurant Garde Manger located in stunning Old Montreal. Media was invited to an intimate dinner cooked by Chuck himself as he spoiled us with meal to remember consisting of a huge platter of fresh seafood, porchetta, beef carpaccio, scallops, ricotta gnocchi, truffle cencioni pasta, honey bbq pork chop, and an array of decadent desserts to end the night. Check out our delicious spread below!

The next morning was another full day of adventure and it all started with a market tour led by Chef Mehdi Brunet-Benkritly and Molly Superfine-Rivera of Montreal's Marconi. Although it was raining all morning it didn't damper our moods as we walked right over to the famed Jean-Talon Market to see just where all the fresh and local produce comes from.

Returning to the Palais des Congres shortly after it was time to tackle the show floor! Where do you even start!? With over 1,000 exhibitors it can definitely get overwhelming but my plan was just to walk through section by section starting with the biggest area which was dedicated to Spain. SIAL Canada this year announced that Spain was the country of honour as over the last several years economic ties between the two countries have considerably increased, demonstrating a tremendous growth potential. Anything food related in terms of Spanish cuisine and Spanish culture and products were located right here! 

Of course I naturally spent a lot of time in the cheese area where sampling all kinds of cheese and dairy products from all corners of the world acted as a small lunch for me. Ice cream, coffee, crackers, and even fresh salmon were just a small handful of samples visitors were able to try. If you were a buyer and sampled something you liked and wanted to pursue a deal with the vendor, a dedicated meeting room on the floor was where all the money transactions happened. A professional meeting ground for businesses to come together all under one roof to explore different partnerships to potentially drive up food innovation to places around the globe that may have never seen a product offered there before.

One of the most exciting things that happen during the SIAL international food show is SIAL Innovation - the only international contest with a presence in all four corners of the world that rewards the best innovations in food and non-food related products such as packaging and containers. Made up of food industry experts, the annual jury rewards ten finalists and this year handed out three Grand Prizes including one special organic prize and one special packaging prize. Winners are selected on the following four criteria: packaging, manufacturing process, merchandising, and recipe. Below you will find the top ten finalists and all of the winners chosen at the 2018 SIAL Innovation Awards!

• Pea Pops by Three Farmers (GOLD)

• Ready - To - Eat Vegan Meals by Cucina & Amore (SILVER)

• Cricket-Based Protein Bars by Crickstart (BRONZE)

• Raw, Organic Gazpachos by Impress Foods (ORGANIC WINNER)

• Yogurt From Grass Fed Cows by Tree Island Gourmet Yogurt (PACKAGING WINNER)

• Organic Fruits Liquid Puree from Next Ingredients

• Organic Puffed-Dried Fruits and Vegetables by EWA-BIS

• Vegetarian Meal Salads by Mavitrine Bio

• Bio-Based Ingredients by Fumoir Grizzly

• Extra Fruit Chia Fruit Spreads by World of Chia

Next year SIAL Canada will be back in Toronto and I cannot wait to see where food innovation will take us next! Make sure you buy your tickets early because as mentioned before this show was already sold out three months ahead of its opening day this year! It's truly a must-attend event for the retail, food service, and food processing industries, yet for an ordinary person like me who just loves food it was still very much an eye-opening, educational, and memorable experience. See you all there in Toronto next year! 

Favourite Summer Menus to Explore in York Region with a Bonus Giveaway!

With summer quickly approaching the time to get out of hibernation mode and into exploration mode is upon us. This is my favourite time of the year to check out new restaurants I’ve never been to or go back to some old favourites, because lets face it, navigating through the cold and snow while wearing the heaviest of winter jackets when you’re hungry is not fun.

There’s just something about those sunny rays that reenergizes you to get out of the house and do something, and personally as a big foodie that something for me of course is to find the best restaurants and dishes that will excite my taste buds.

It can be overwhelming at first because York Region has such a large array of restaurants that you just don’t know where to start. Its diversity is evident through all the different type of cuisines you can find here, with restaurants ranging from low-key casual bars and pubs, family operated and owned, and fine dining if you choose to splurge a little bit more.

If you need a good place to start this season here are three of my favourite and highly-recommended restaurants in York Region you should definitely check out this summer. And yes all three of these restaurants have their own outdoor patio if you prefer to dine outside with Mother Nature. My personal preference!

Hungry Brew Hops

In the heart of downtown Newmarket on its revitalized Main Street, Hungry Brew Hops is York Region’s first gastropub with a mantra of “serving really good, honest food with some really good, craft beer.” Opened in 2014 this is a great place to hang out with friends and grab a beer with some of the best tasting pub food I’ve ever had. They have a draught selection of 37 taps featuring only the finest microbrews and wines (yes, even wines on tap!) from both local and abroad. Their food menu rotates seasonally offering a wide-range of items prepared in-house. This is the perfect place to cheer on your favourite sports team while downing some beers and chowing down on some great food at reasonable prices.

Top food recommendation here: Cauliflower Fritters!

Cauliflower Fritters – beer battered cauliflower, green onions, sweet chili, house dill sauce

Signature HBH Burger – beef patty, philly meat, beer-braised onions, sweet chili aioli, American white cheese, brioche bun

Skor Square – Skor, milk, chocolate, buttered crackers

Smash Kitchen & Bar

A staple in the Unionville community, Smash Kitchen & Bar provides an upscale casual restaurant atmosphere with southern-inspired comfort cuisine. There is something for everyone here as their menu offers a large variety of dishes from tacos, salads, ribs, pastas, pizzas, and steak. On most days of the week here they also have different dine-in promotions going on such as $28 AYCE ribs on Tuesdays, so you might want to check ahead of time before coming here to see if there is dine-in special fit for you. Weekend brunch is also most certainly a thing here! Think Chicken & Waffles, Crab Cakes Benedict, and Fully Loaded Omelets.

Top Food Recommendation: Lobster Mac & Cheese

Baja Fish Tacos – beer battered white fish, 2 homemade flour tortillas, citrus slaw, chipotle aioli, guacamole

Seafood Cakes – blue crab, tiger shrimp, arugula salad, caviar, tartar sauce

Smash Burger – two beef patties, cheddar cheese, smash sauce, lettuce, pickles, onion chips, brioche bun with added caramelized onion, bacon, mac & cheese cake

Lobster Mac & Cheese – tomato cheese sauce, Atlantic lobster, pico de gallo, herb crusted

Chef’s Seasonal Cheesecake – Pandan Cheesecake

Next Door Restaurant

Sister restaurant to Smash Kitchen & Bar, Next Door Restaurant is just a few minutes’ drive away nestled in the prime location of historic Main Street Unionville. Inside you’ll find a spacious dining area encased by natural light seeping through the large windows that surround it. This is a restaurant where the presentation of the dishes will blow you away as their precision and creativity in plating is what keeps me and other guests coming back for more. They also boast one of the largest outdoor patios for a restaurant in York Region, and personally one of my favourites as it sits right beside a small body of water that adds just that extra charm and elegance to the experience. Much like their sister restaurant, NextDoor also offers a killer brunch service where each dish is just as Instagrammable as the next.

Top Food Recommendation: Suckling Pig

Street Corn – crispy polenta, corn salad, goat cheese, chipotle aioli

Duck Wings – Korean ketchup, green onions, sesame seeds

Suckling Pig – braised lentils, sauerkraut puree, chicharron pickled mustard seeds

Torched Salmon – roasted sun chokes, charred leeks, leek puree, puffed wild rice, roasted carrots, ikura

Berries & Cream – pavlova, vanilla custard, lavender blueberry granite, strawberry mousse, seasonal berries

BONUS - To have a chance to try some of these dishes featured here, visit my guest blog post directly on the Experience York Region website HERE to enter in their giveaway!

Chef On The Go - For All Your Catering Needs

Catering in Toronto has recently seen a resurgence in the city over the past few years in an industry that is now as competitive as ever. Catering companies have been around for decades and for many years these companies have often been overshadowed by restaurants when it comes to finding the right venue and food to plan a large or even small social gathering. In the past parties would revolve around guests traveling to a specific brick and mortar restaurant, but now with the ever changing times convenience is everything.

One of the elite catering companies in Toronto right now is Chef On The Go. Just like how the name sounds, convenience is built right into it where their dedicated kitchen staff and Executive Chef will come directly to you to create an unforgettable experience with fresh and innovative menu options for you and your guests in the Greater Toronto Area. Owner and Executive Chef, Roni Prizant started Chef On The Go back in 2011 and it's now become one of Toronto's fastest growing "boutique" catering companies. They have also just been recently awarded "Toronto's Choice Awards" by EventSource which recognizes the top 5% professional catering service providers in the city!

Roni has always had a passion for food and cooking, and from a young age he found great joy in serving his latest culinary creations to his friends and family. His heart was always in the kitchen and now with his own catering company he is able to spread his passion for food to each of his clients, ensuring a personalized hands-on service with a customized menu designed for their event and needs.

With a new year and season upon us, Chef On The Go hosted their very first Open House at their home base in North York to showcase their boutique services and new seasonal items available this year on their catering menu. With four types of catering options (private, corporate, wedding, and drop-off), their array of menu options will make any event a delicious and memorable one. Their one-of-a-kind mobile kitchen was also on site, which are perfect for event spaces that may not have a kitchen available. To get a taste of what type of food to expect from a catered event from them, you'll just have to scroll down and see!

Candy Stripped Beet Lollipops with Walnut Crust

Fully Loaded Cheese & Charcuterie Board

Mini Root Beer Float (2oz white shooter glass) & Wild Boar Sliders with Sundried Tomato Jam, Smoked Ocra & Arugula

Torched Tuna Tartar on top of Pan Fried Sushi Rice Cake w. Pickled Ginger and Chives

Sharp Cheddar Profiteroles filled with a Garlic Shrimp

Mini lobster Taco’s with a Kewpie & Heirloom Carrot Slaw

Scallion Cake with Seared Duck and a Mango Slaw with Ginger Laced Crispy Shallots & Hoisin

Banana Mousse Cake

Chocolate Ganache Tart

If you're in the midst of planning an event, big or small, make sure you reach out to Chef On The Go for all your entertaining needs. They even offer turnkey solutions for every occasion where they will handle every single detail for you from the floral arrangements, music, decor, bar services, dishware and tableware rentals, venue consultation, and staffing. Of course above all else you're going to get the highest quality catered food in the city for all your guests with any of the food options shown here (and that's only a small sample of what they offer!). The last thing you or anyone else for that matter is to be stuck inside a kitchen preparing the food where instead you should be out socializing and entertaining your guests.

Mobile Kitchen Trailer

To inquire about planning your next catered party with Chef On The Go, visit HERE to get in touch with them and get that first conversation flowing! Start visualizing now the event of your dreams and let Chef On The Go turn that dream into a reality.