Once we’ve set aside the date via deposit the fun begins. Unlike conventional catering companies we do not ask you to choose from a pre-set list of items that we’ve been cooking for every single client for years on end.
Instead, our menus begin with a consultation with Chef/Owner, Greg Hubbard. Once Greg feels he has a grasp of what your looking for and knows a little about your personality he looks at what is in season and makes a menu proposal. This is bounced back and forth until we have exactly what you deserve: a menu that reflects the unique and special nature of your occasion.
Weddings and Vow Renewals
“I didn’t consider how really special it was going to be when I made it my business plan. We get to know couples really well personally and our Home becomes a special place for their family as well as ours. It’s really something quite unique and a massive perk for me personally” – Greg Hubbard
As with all of our events we give you the option of hosting your event at our place or having us go mobile to another location to help make your Wedding day a tasty affair.
We get to know each family through consultations and then use your information to come up with menus that reflect who you are. The result is creative, memorable, and of course, Yummy! There’s no choosing off a pre-set list of “the chicken or the beef” when you deal with us.
We can host weddings of up to 60 guests in our space. Off site, we have been lucky enough to be trusted with weddings as large as 300 guests. As long as the conditions give us a chance to create delicious food we’re game to help you make your day one to remember.
Pig Roasts and Barbeques
Our Pig roasts and Barbeques are treated like all of our events. Our focus is on scratch made, seasonal offerings that are just plain delicious.
These days Greg employs a China Box for his whole hog roasting rather than the more conventional spit roast. This decreases the time required to roast the animal and results in a juicier hog with insanely crisp cracklin. Greg personally de-bones the Hog ahead of time to allow for swift roasting, great sauce from the bones, and easy carving for service.
“It is, hands down, the best whole animal roasting method I have found so far” – Greg
All of our BBQ menus are handled with the same degree of care. Greg starts with whole meats and butchers the cuts himself, makes his own sausage and burgers, and preserves his own condiments throughout the year. There are 4 varieties of smoker on site at the Brock Road location and Greg insists on charcoal wherever possible.
“I find it ironic that I work so hard on the meats and people just wolf them down and rave about the salads” – Greg
Dinner Parties and Dinner Club
For smaller parties the menus become more about elegance, taste, and beauty. The dishes are restaurant style presentations with an increased visual impact while still staying out of the realm of pretentious. The dishes are, as always, determined via consultation with each client and seasonal while often quite global. Greg’s style invokes largely French technique to emphasize his love for and roots in Rural Southern Ontario.
The Dinner Clubs are a fun and unique dining experience for anyone who simply loves being around the table with others sharing good food with good company. They occur on Monday and Tuesday Nights every second week.
Greg describes the dinners as his “way of keeping up with the culinary jonses. The Dinners allow me to test out new ideas of my own and to interpret dishes by some of the worlds best Chef’s in my own Rural Southern Ontario style.” For photos of previous Dinner Clubs please visit our Facebook Page. For more information, please call of view our Dinner Club Web-page.
Team Building Hybrid Dinners
Simply getting together for a great cocktail party or meal is sometimes all the team building you need. If that’s the case for your office then we have nothing but yummy food and, perhaps, even your location covered.
Given our unique building we are able to offer a “cook for your supper” event style that may interest you even more. We refer to these as our Hybrid Dinners.
With many team cooking classes, team members all make the same simple dish and walk away having enjoyed the light-hearted company time but largely unsatisfied when it comes to the culinary experience. Hybrid Dinners cure that ailment.
We design a restaurant quality menu and split the team into groups. Full recipes of all dishes are provided to each team member. Each group prepares a portion of the menu and then presents it to their peers along with recipe notes and tips they learned as they worked their way through the recipes under Chef’s ever-watching eye. Seriously fun and tasty. You will be astonished at the meal you create together.
About Billing and Payments
We take a different approach to our billing so that we can work with any reasonable budget you have. Rather than charging per plate we consider the cost in terms of “Time + Materials.” This breaks down to the labour required to prepare your personalized menu combined with the cost of the ingredients needed for those dishes.
All bookings require a non-refundable deposit before a date can be held. This is, of course, put towards the final invoice.
Although we will aid in generating a list of items and equipment that you may consider renting for your event Cassoulet does not arrange for rentals nor do we invoice for rental equipment.
We accept cheque, cash, and email transfers. We have done away with the fees associated with credit cards and debit transactions. HST applies to all Transactions.
In essence, our goal when it comes to billing is simple: quote competitively and come in on or under budget rather than over budget with hidden fees and add-ons.