Some time ago we came across an article from the Toronto Standard titled: ‘What to wear for your lesbian wedding’. At first glance it sounds mostly like a style guide but it has some interesting insights on what is really like to plan a same sex wedding in Toronto.
Inspired by quotes from the couple interviewed in this article, we have outreached to our queer friendly vendor partners so they can share their knowledge and some tips with newly engaged lgbt couples in this new blog series.
Event planning: Dennis Fournier, Charcoal Events
Planning an LGBT wedding is just like planning any other wedding…but maybe just a bit more fabulous!
As a wedding planner, you always have to be sensitive of the two different personalities that may sometimes clash and have very different ideas for their special day. It is important to be aware of the individual wants and needs of the happy couple for their special day and attempt to make their day perfectly personal.
If you are currently engaged…do your research and ask lots of questions! A wedding planner can be helpful to connect you with amazing vendor partners, as well as help you organize your way through all of details.
Get fresh fish
Needless to say great food starts with the fresh ingredients. Go to your local shop and ask for the best fish cuts.
Grilling different types of fish
For firm fish such as salmon make sure you place it on the grill skin down first and let it cook for about 5 minutes. Flip it over with a spatula, and depending on how thick the fish is, leave it on the grill for another 10 minutes. Remove the fish from the heat as soon as it gets flacky.
Softer types of fish like sole tend to crumb easier, so is not a good idea to put it directly on the grill. Wrap the fish in aluminum foil and then place it on the grill
A simple marinade of olive oil, herbs and a punch of citrus is the ideal combination for a good fish marinade. Let the fish soak in the marinade for no longer than 15 minutes, otherwise you’ll end up with a ceviche.
A simple way to infuse flavour is to grill using a wooden plank. You can usually find it in any grocery store. It gives the fish a delicious smokey flavour but you don’t get the traditional BBQ char marks.
Hint: Don’t forget to soak the wooden plank in water before you put it on the grill.
Bed of herbs
A common technique chefs use to infuse flavour is grilling fish over a bed of herbs. Rosemary, thyme or fennel usually do the trick.
Remember to oil the herbs before you start grilling, it will keep them from burning too fast.
Tired of the same sandwich lunch at the office? There are many ways you can spice up your office lunch without going over budget.
For fun corporate lunch catering, check our suggestions below.
Grilled and sliced chicken breast, asian noodles, spring rolls and a sweet salad twist, the bento box lunch is a mix of different textures and flavours that will take you away from the ordinary sandwich.
Mini Greek Salad
Need to add something refreshing? Go for this gorgeous mini greek salad for your next corporate lunch order.
Can’t decide? Let everyone assemble their own lunch. Order a salmon platter with vegetables and a starch side and let everyone have a different lunch. Some people may choose to have a salmon sandwich, while others salmon with couscous. No need to limit yourself.
Prepared on the BBQ fish is quite the treat especially during summer months when you get the chance to go on fishing trips and enjoy your own fresh catch.
We’ve put together some helpful tips you should keep in mind when you plan to grill fresh fish on site.
Keeping your catch fresh
Most people toss their fish on a cooler after caught and let it rest until lunchtime. When the time to cook comes, you have slimy fish that is not in the best conditions to be consumed.
Make sure you pack a cooler filled with ice and a little water and kill the fish before you toss it in the cooler. This is the best way to safely keep your fish fresh until you are ready to cook.
Cleaning the fish
Most fresh water fish will die after 10 minutes outside the water. If not already dead, hit the back of the fish head against a rock to stun it and quickly cut through the back of the neck to severe the spinal cord, once the fish is dead you can clean it.
Insert your fingers through the gill opening and insert your sharp pocket knife into the fish anus and cut up the stomach to the gills.
Remove the innards and use your fingernail to scrape away the backbone blood.
Cooking the catch
The three most common ways of cooking fish outdoors are:
This is the most popular way to cook is pan frying the fish. All you need is some camp fire, a pan and hot oil. Flip the fish so it cooks evenly and once it is soft and flaky remove it from the pan.
This cooking method helps the fish retain most of it’s flavour but is not recommended if you are not a fan of a strong fish taste. Fill a pot with water, put it over the campfire and don’t put the fish in until the water reaches its boiling point.
Cooking over coal
The best way to cook once the fire dies out. Place the fish over the hot coal and keep on turning it to make sure it cooks evenly. Leave the skin on to protect the meat and remove the fish from the grill once it gets soft and flaky.
Silent auction, live music, beautiful setting and of course delicious food. This happened yesterday “At our table”, a fundraiser event in benefit of the Louise Temerty Breast Cancer Centre and the CHW Breast Care Centre in Israel.
Organized by members of the Canadian Hadassah- Wiso, Tzedakah Chapter, “At our table” is an annual event organized by women for women with the objective of helping programs and projects for children, healthcare and women in Israel and Canada.
We were thrilled to be part of this event, for more pictures visit our facebook page