Eatdrink #39 January/February 2013
The LOCAL food & drink magazine for London, Stratford & Southwestern Ontario since 2007
The LOCAL food & drink magazine for London, Stratford & Southwestern Ontario since 2007
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48 www.eatdrink.ca<br />
№ 39 | <strong>January</strong>/<strong>February</strong> <strong>2013</strong><br />
caterers<br />
It’s Delightful, not Devilish<br />
at Wicked Catering, in London<br />
By Mary Ann Colihan<br />
The Braywick Bistro and Wine Bar, at 244<br />
Dundas Street across from the Central<br />
Library, picked a cheeky name for their<br />
on-site catering business: Wicked — as in<br />
wickedly good food.<br />
Barry and Anissa Foley bought the Braywick<br />
and Wicked in November 2011 and are changing up<br />
everything. Career entrepreneurs, they previously<br />
owned Foley Farms & Carolinian Winery, a demanding<br />
operation that gave them experience with hightouch<br />
customer service. “We make the customer feel<br />
like they have a relationship with us,” say Anissa<br />
Foley. “Our brides tell us we are the first to call back.<br />
And we hear that our menus help with any specialneeds<br />
requests because we make everything fresh<br />
and can customize plates.”<br />
Chef Ian McGill, a graduate of the esteemed<br />
Stratford Chefs School, designed Wicked’s catering<br />
menu for all occasions — from weddings and<br />
elaborate holiday parties to more intimate dinners at<br />
home. They will also use their customers’ favourite<br />
wines to pair with a custom tapas snack menu. “With<br />
Wicked, we are trying to bring the restaurant and<br />
new menus out to more people through catering,” he<br />
says. “Braywick is like a hidden gem downtown.”<br />
McGill likes to create fresher variations of French<br />
and Italian classics. His homemade pizzas and<br />
pastas will be prominent on Wicked’s catering<br />
menu because of their simplicity to cook. Foley says<br />
‘Wicked’ Good Celeriac Purée<br />
Celeriac is a nonstarchy, knobby variety of celery harvested for its roots. Wicked Chef McGill’s<br />
recipe is very versatile as a side dish. He tops the purée with seared scallops for lunch and grilled<br />
chicken or beef for a hearty winter dinner.<br />
1 whole celeriac (celery root), peeled and cubed<br />
1 cup (250 mL) 35% cream (10% can be used)<br />
1 tbsp (15 mL) kosher salt<br />
1 tbsp (15 mL) white pepper<br />
1 Boil celeriac until tender in salted water. Strain and reserve one cup of water from cooking.<br />
2 Blend cooked celeriac with cream, salt and pepper. Use extra cooking liquid to let out (thin)<br />
the purée. Plate as a side under your favourite fish or meat.
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