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№ 32 | November/December 2011 www.<strong>eatdrink</strong>.ca 9<br />
and Mikki of Taste of Hungary at the Western<br />
Fair Farmers’ and Artisans’ Market<br />
recently announced the opening of their elegant<br />
Taste of Hungary shop located at 1286<br />
Jalna Blvd. Agnes, a professional pastry chef<br />
and caterer, will feature cabbage rolls, goulash,<br />
and chicken paprikash “to go,” as well<br />
as “made from scratch” cakes, traditional<br />
cookies (gluten-free available) and strudels<br />
(try the poppy seed). Mikki will showcase his<br />
all-natural, no-ller, handcrafted premium<br />
sausages. e shop is expected to have a<br />
comprehensive array of Hungarian and<br />
European food items such as jams, spices<br />
and soups, particularly during the holidays.<br />
In other Western Fair Farmers’ and Artisans’<br />
Market news, Flair Pastries Bakery is<br />
opening an Artisan Bakery in Old East Village,<br />
kitty corner to the Farmers’ Market. Pastry<br />
Chef/Owner eo Kortho will be featuring<br />
natural, handcrafted breads made with local<br />
our, as well as quiches, tourtières and other<br />
savouries. e highly anticipated bakery is<br />
expected to open mid-December. Totally free<br />
of articial additives and preservatives, artisan<br />
premium breads are on the rise. Also, Sophie<br />
and Christain Burdan’s Red Cat Farm Bakery<br />
310 Springbank Drive, London (between Wharncliffe & Wonderland)<br />
Open Monday–Thursday for lunch & dinner until 10 PM.<br />
Open Friday & Saturday for lunch & dinner until 1AM. Closed Sundays.<br />
from Goderich and Allan Mallioux’s Downie<br />
Street Bakehouse from Stratford are two<br />
newer additions to the Western Fair Farmers’<br />
and Artisans’ Market.<br />
Choosing a Caterer<br />
For the uninitiated, word of mouth is an<br />
almost foolproof way to secure a caterer<br />
most suited to your particular event. When<br />
undertaking your initial research, be sure<br />
to ask friends and colleagues about caterers<br />
they can recommend. Catering venues<br />
are also a good source of information. Most<br />
venues will furnish a list of their preferred,<br />
respected caterers.<br />
You and your caterer can be as innovative<br />
as you like when considering the many<br />
catering alternatives available. Catering pricing<br />
is dependent on what kind of event you<br />
are going for, whether it is a sit-down dinner,<br />
marché stations, buet or a cocktail party.<br />
Most caterers oer a simple pricing guideline<br />
based on stang, equipment, and the<br />
menu requirements.<br />
It has been my experience that caterers<br />
have varied outlooks about oering tastings<br />
to prospective clients. Some oer them, and<br />
Owners Tim & Laura Owen<br />
and Chef Andrew Wolwowicz<br />
519.657.1100<br />
www.thespringsrestaurant.com
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