Tumescent spears of asparagus thrust vigorously towards the Sun from the depths of the earth, reminding us why springtime is our favourite season.
At en Ville, we embrace this season, and celebrate by getting our hands on as much local produce as we can.
Here are some spring specials we’ll be building in to our menus to celebrate the season!
Not a great release by our archaic big brother LCBO. However one wine piqued my interest, Cèdre Héritage Malbec 2012. This is the real deal, not just another Malbec from Medoza, if you love the teeth staining high alcohol fruit bombs from the Argentine this is not for you. Cèdre is honest and traditionally made, complex, layers upon layers of ripe fruit, cherries, black currants and blackberries, this is packed full. It will take a few years to mature and let the tannins settle down, but may be enjoyed with robust ragouts now. VINTAGES #148635 $17.95
TORONTO: With over 30 years of experience, en Ville event design and catering has focused on creating spectacular one of-a-kind events. Driven by passion for excellence and a keen attention to detail, en Ville brings the same craft and unique experiences to each production. With a culinary team of 20 chefs, sous chefs, rotisseurs, patissiers and garde mangers, all professionally trained and experienced, en Ville’s healthy, innovative and extensive menu contains a broad range of traditional and international dishes. Founded by Geoffrey Johnson in 1982, en Ville now has the distinction of being an Award Winning full service catering company and is proud to be regarded as one of Toronto’s premiere event and catering businesses.
Ken Nakamura brings an unique blend of both culinary and film production experiences. Prior to entering the motion picture & TV industry, he spent 10 years managing Furusato Restaurant & location catering (Toronto) and C’est Japon (Ottawa). With a passion for the arts as well as being an avid foodie, he is the proud recipient of the Bernice Adams Memorial Award for Performing Arts, past board member of the Waterloo Regional Arts Fund and Grand River Film Festival. His producing credits includes Provocateur, The Spreading Ground, Wrong Number and Garm Wars: The Last Druid. Consistent quality and value. Personalized service. Flexibility. Contact us for a custom tailored menu plan to meet your production needs and remember to visit enville’s website. Ken Nakamura Direct: (647) 346-5680; Cell (647) 409-7541 nakamuraadvantage@hotmail.com en Ville event design & catering (416) 533-8800 www.enville.com
You are cordially invited to The Bram & Bluma Appel Salon event at the Toronto Reference Library for their Wedding Showcase on
You are cordially invited to The Bram & Bluma Appel Salon event at the Toronto Reference Library for their Wedding Showcase on
11:00AM – 5:00PM
You’ll have a chance to see the beautiful venue and meet with their event team.
We look forward to seeing you!
Altano, a perky little number from The Douro, Portugal. I’ve bought the last five vintages and really enjoyed every bottle.
Full of fruit with just enough acidity, it will only get better over the next 3 years. At $12.95, I’m in for a case.
Pairing: Goes well with everything except beetroot!
Altano, a perky little number from The Douro, Portugal. I’ve bought the last five vintages and really enjoyed every bottle.
Full of fruit with just enough acidity, it will only get better over the next 3 years. At $12.95, I’m in for a case.
Pairing: Goes well with everything except beetroot!
VINTAGES #579862 – $12.95
Just 9 more sleeps and the big day is here! Between the shopping, holiday parties, work deadlines and the countless amounts of amazing holiday events Toronto has to offer, Christmas is probably the last thing on your mind right now.
Just 9 more sleeps and the big day is here! Between the shopping, holiday parties, work deadlines and the countless amounts of amazing holiday events Toronto has to offer, Christmas is probably the last thing on your mind right now.
Want those last few sleeps to be happy and not culinary nightmares? Try this fool-proof traditional Roast Turkey recipe. And if you’re feeling a little adventurous, how about wrapping the big bird in some beautiful smokey bacon!
If you’ve got the time, we recommend brining your bird to ensure a moist, tender and juicy breast, but if you’re pressed for time, skip this step but make sure to set a timer!
Another great tip for a fabulous Turkey dinner is lots of wine! Our favourite pick for Christmas dinner is Henry of Pelham Pinot Noir.
Make your brine a day before you intend to brine your turkey, use hot water and leave it outside or in your fridge to ensure the water takes up all the flavours of your herbs and spices.
Combine 2 Cups brown sugar, 4-5 cups kosher salt, 1 lemon cut in half, 6 sprigs rosemary, 6 sprigs thyme, 6 bay leaves, handful of peppercorns, enough water to cover your turkey.
1 or 2 days before you will be cooking your turkey, submerge it in your brine and let it sit in the fridge until you’re ready to roast.
But the freshest turkey you can, the better the main ingredient, the better your meal will be. Allow about 1 1/4 lbs per person, 10 people will need about a 12-13 lb turkey.
Take the turkey out of your brine about 2 hours before cooking. Pat it thoroughly with paper towel to ensure it is completely dry – this will make the skin nice and crispy.
Decide what time you want to eat and work backwards to determine when to start cooking. Leave the turkey out to rest and come to room temperature for about 2 hours. At 350 degrees, 15 minutes per pound; a 12 lb turkey will take 2 1/2-3 hours; but remember, you know your oven best.
If you’re feeling adventurous, and you’re serving some bacon lovers, they will love this.
After patting your turkey dry, begin to wrap the outside in bacon, strip by strip. Once your turkey is fully wrapped, cover the bird in tinfoil so the bacon doesn’t burn. Cook the turkey as directed above in the foil, and remove your foil in the 30-60 minutes to crisp it up.
Trust us, this turkey will be a real crowd-pleaser.
If you’re looking for more great recipes to spruce up your Christmas dinner, Jamie Oliver’s website is an amazing resource for all kinds of Christmas dinners, Vegan options, Healthy options, leftover recipes, cocktails, tips and much more.
Try to enjoy the process, drink lots of wine and most importantly, enjoy your family and friends this holiday season.
From our en Ville Family to yours, have a very merry Christmas!
With the recent launch of our new website, we’ve introduced some LOVELY recipes. We’re re-inventing leftovers, introducing some British and Swiss classics, teaching you how to fillet a fish and much more!
See Geoffrey & René in a quick trailer and poke around our new site by clicking on our logo! Don’t forget to visit our en Ville TV section for recipes!
Enjoy!
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