On August 20, Paul and I were part of a group of bloggers invited to the Encore Food with Elegance head office for an Encore Blogger Bites Tasting Event.
A full-service caterer, Encore is a family-owned business that was established in 1979 and has catered over 40,000 events, averaging 1,000 events per year.
Our evening started off with a brief introduction to some of the Encore staff, including President Cary Silber and Director of Operations Ryan Silber. The tasting started in the lobby with an Amuse-bouche and then the Encore team led the eager (and hungry) bloggers into the 10,000 square-foot kitchen, where tables and a bar were set up. The bloggers were encouraged to walk through the kitchen area, where we saw Executive Chef Roshan Wanasingha and his team preparing our meal.
I am not exaggerating when I tell you that every item on the Tasting Menu was incredible. The presentation was gorgeous (as you’ll see from the photos) and the flavours were well presented. The service was also excellent: the waitstaff were friendly and helpful… and were great at standing still, holding platters of food, while bloggers buzzed around, trying to get the best photo. The Encore team were also aware of several allergies amongst the group and made sure to have alternate versions of the dishes for those that couldn’t have certain ingredients.
And now, the Tasting Menu we were served:
Amuse-Bouche
Lobster BELT, served on an Open Faced Brioche Bun
Great start to the evening – the buns were buttery and the mini lobster was nice. A perfect teaser.
Hors D’oeuvre
Pastrami Salmon Maki Tempura
As a sushi fan, I was happy to spot these maki rolls coming out of the kitchen. These were warm and the pastrami salmon was really good. The tempura was light and non-greasy.
Fresh & Savoury Tapas Plate
Smoking Beet Tian with Chrevre Foam, Sweet and Spicy Cashews and Russian Kale
Great presentation – when you removed the little glass jar, the ‘smoke’ was released from the Beet Tian. The Chrevre Foam was smooth and had a lovely subtle flavour. This is probably the only way I’d happily eat beets.
Asparagus Boat with Edible Flowers, Edamame, Black Truffle, Radish and Mache
The Asparagus ‘Boat’ was very fresh and summery.
Hors D’oeuvre
Chateaubriand Taco
Two words that are great together – Chateaubriand and Taco. A perfectly cooked, generous slice of beef on a chip that could barely hold it all.
Bold & Warm Tapas Plate
Eurasian Inspiration Braised Pork Belly Cube with Pickled Celery, Shitake, Enoki and Chili Kewpie, served on a Steamed Bun
Serrano Ham, Caramelized Fennel and Quail Egg Bruschetta served with Rapini, Fried Lotus and Basil Pesto
Another gorgeous presentation. Both ‘dishes’ arrived on the same plate, so it took us a few seconds to pick out all the components. The Pork Belly was cooked perfectly and had a very intense flavour. All the ingredients on the plate were distinct but blended well together. The huge plate, tiny fork and tiny egg were a cute touch.
Hors D’oeuvre
photo credit: Davindra Ramnarine of Goat Roti Chronicles
Duck Confit Beignet served with Rhubarb Apricot Marmalade
I was looking forward to this dish as soon as I saw the menu. There were three beignets, one for each of us at the table – Davindra from Goat Roti Chronicles, Paul and myself…guess which one was mine? LOL. I think this was the first time ever at a food event that I couldn’t wait for the photos to be finished. I have to admit – this was probably my favourite dish of the evening. I could have eaten a dozen of these easily.
Cool & Crisp Tapas Plate
Mango Chipotle Spiced Seared Ahi Tuna, Shrimp and Jumbo Scallop
Cucumber, Watermelon and Peach Gazpacho served with a Micro Green Salad
Stunning presentation with perfectly cooked and spiced seafood. The gazpacho was nice and soothing and complemented the seafood well.
Dessert Amuse
Gorgonzola and Pear Pana Cotta served in an Egg Shell
Fun presentation, although it was a little difficult to scoop the crumble from the dish and put it into the egg shell before scooping out pana cotta (or was it supposed to be the other way around?). My shell cracked a bit as I was scooping out the amazingly smooth and wonderful pana cotta but it was still fun to eat.
Sweet End
Encore’s Homemade Vanilla Semi Freddo with Strawberry Rose Consomme
Anyone who serves two desserts is okay in my books! This was a great end to the meal – the Strawberry Rose combination reminded me of cotton candy and the vanilla semi freddo balanced the pink sweetness very well.
They even had a small gift waiting for us as we left – now how did they know I’m obsessed with macarons?
I have no idea if I’m ever going throw an event that requires a catering company, but if so, I would definitely give Encore Food with Elegance a call. I have no reservations in recommending them to anyone looking for a caterer – their friendly staff, attention to detail and beautiful and delicious food definitely impressed us.
Disclosure: We were invited to attend this event at no cost to kitchen frolic. kitchen frolic received no monetary compensation for writing this post. All opinions expressed are our own. Please read our disclosure policy for more information.
Wow! Looks incredible