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Sparks Catering Services Lunch
First of all, Canada in January is brrrrrrrrrrrrrrrrr. So with that said, we walked for about half an hour (which does not seem long to New Yorker’s but when it is assinine cold outside and there is ice everywhere and you are trying to find a place, it seems like an eternity).
I had looked up this place online prior to our trip and when I made the reservation it ended up being a little later than we would have liked it. Then my husband suggested another place that I had on my list but not for that night. We walked to the place my husband suggested and to our surprise, it was closed—what the hec. So we decided to go to Laloux, and that reservation I had cancelled earlier. We now had to walk another half an our–what the hec, in this Canadian cold. We trekked on the ice and the nasty streets. We finally reached there in our get ups and took a chance. Luckily, they took us. Of course we sat next to the window (a tad bit on the cold side). After defrosting, the nice server girl (LOL) brought us the menu and explained the specials.
Duck magret and ham from la Canardière, parsley roots, Brussels sprouts, immature juniper berries and ash sour cream–Yummy
Seared scallops, cow parsnip cauliflower, buttered leeks, almonds and golden raisins
We enjoyed our meals. I would have liked to be placed away from the cold window but we did not complain, so it was our error. Maybe our dress down may have played a part as well.
The host was helpful, down to the last dessert (after dinner sweet). She explained and we did not feel silly asking. The meal was great and if we had space, we would have had dessert.
On a scale of 1-5, 4.5. It was pleasant and what I needed.
So I participate in this this class with my alliance group called Cooking with Kids.
We do recipes that are fairly simple (most of the time) and that do not require too much fancy knife skills or operation of equipment. If there is any of that, we break up the tasks and assist on the most difficult ones.
With that said, here is one of the recipes that I took to a party (already tested out as Christmas gifts a few years ago) and the reception was great, even though I felt the cookies could have been a little softer. HOWEVER, I hate soft cookies with a passion so I should hold my tongue and be glad they received a good review.
3/4 cup pecans
1 cup of all-purpose flour
1/3 cup sugar plus some for coating
1 tsp vanilla extract
1/8 tsp salt
1/2 cup butter (1 stick)–room temp–if mixing by hand, you may want to soften to just before the point that is starts to become liquid, that will make the mixing faster
Preheat oven at 350 degrees
put pecans on a cookie sheet and toast in oven for 6 minutes max, 5/5.5 is okay too, but watch it
once finished, chop with a chefs knife (so the pieces are still recognizable)
in mixer or by hand mix butter and sugar till light (1 min)
then add vanilla, salt
then add flour a little a time and mix till combined (do not over mix)
lastly add the pecans and fold in with a plastic spatula (baking)
form 1″ balls, then flatten, dip one side into extra sugar and place on cookie sheet (sugar side up),
place 3″ apart, then put sheet in fridge for an hour (optional)
bake until golden brown, rotate half way through cooking-about 10 minutes in, and then let it go for about 8 more minutes
cool on a rack after 2 minutes