Elite Catering Services

Fresh, Organic, Sustainable, Local...

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What does FOSL stand for?

fresh

Recently made, produced, or harvested; not stale or spoiled: fresh bread. Having just arrived; straight: salmon fresh from the catch.

or·gan·ic

Raised or conducted without the use of drugs, hormones, or synthetic chemicals: organic chicken; organic cattle farming.

sus·tain·a·ble

Capable of being continued with minimal long-term effect on the environment: sustainable agriculture.

lo·cal

Of, relating to, or characteristic of a particular place: a local custom; the local slang. Of or relating to a city, town, or district rather than a larger area: state and local government.

OUR PHILOSOPHY

Our menu is a reflection of our FOSL philosophy (Fresh, Organic, Sustainable, Local). In respecting the Earth that gives birth to our food and to the Artisans & Farmers who bring to the market the many products we enjoy, our menu offers all that is fine, fresh & wholesome, paying homage to food, land and its people.

Over 25 years of experience
Over 1 million meals prepared
Over 10k deliveries

CONTACT US

For pricing and menu details, please contact us directly.

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Mushroom Conserva

If, while self-isolating, you find yourself with a plethora of fantastic, seasonal spring mushrooms, or are out in the woods foraging alone, or happen to need to make some delicious preserved mushrooms that will last in the fridge for a month – this is the recipe for you!

Ingredients

1 lb Season Mushrooms, cleaned and portioned to size
2 cups Olive Oil
1 cup Balsamic Vinegar
1 sprig Rosemary
1 sprig Thyme
1 Bay Leafs

Method

In a large pot over medium-low heat, add the oil and the herbs and infuse slowly for 30 minutes.
Remove the herbs from the oil and add the mushrooms.
Cook slowly for 30 minutes.
Add the vinegar and cook for another 30 minutes.
Take the mushrooms off the heat and allow to cool to room temperature.
Place the cooled mushrooms in jars and cover with the oil and vinegar mixture and store in the fridge for up to a month.

These mushrooms add a jammy, sour and earthy punch to any salad or cooked steak!

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Ginger Roasted Butternut Squash

The perfect dish for all the vegan or vegetarians at your table! If you don’t have any pomegranate molasses in your pantry, this dish will enlighten you to its sweet and sour goodness.

Ingredients

1 Butternut Squash
2 Gala Apples
1 knob Fresh Ginger
1 Bunch Curly Kale
¼ Cup Olive Oil
1 tsp 5 Spice Powder
1 tbsp Pomegranate Molasses
¼ cup Pomegranate Seeds
¼ cup Toasted Walnuts, Chopped

Method

Cut the butternut squash into 3 bite-sized pieces without peeling.
Grate the knob of ginger and mix with the olive oil.
Toss the squash with ginger, oil, salt and pepper and spread on a lined baking sheet.
Preheat your oven to 375F.
Core the apples and slice into wedges.
Toss in the same bowl as the squash with the 5 spice.
Spread on a separate lined baking sheet.
Bake the apples and the squash for 13 – 15 minutes, or until tender, but still, have a bite.
Remove the stems from the bunch of kale and wash thoroughly.
Dry on a tea towel or with a salad spinner and roughly chop.
Add the chopped kale into the bowl that was used to toss the squash and apples.
When the apples and squash are ready, return them both to the bowl with the kale and toss gingerly with pomegranate molasses.
Arrange on a serving tray and garnish with the pomegranate seeds and toasted walnuts.

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Smashed Potatoes Gratin

A tasty side dish to compliment your Easter feast, you’ll love this smash potato gratin recipe! The two steps of this method are worth it in the end. Rough edges of potato become extra crispy when baked. You can’t have just one!

Ingredients

1lbs Mini Potatoes
¼ cup Olive Oil
500ml Chicken Stock
¼ Cup Butter
1 bunch Thyme
1 cup Shredded Parmesan Cheese
½ cup Shredded Gouda or Swiss Cheese

Method

In a large pot, add the potatoes and salted water to cover.
Over medium heat, bring the potatoes slowly to a simmer, cover and cook for 30 minutes.
Drain and cool the potatoes.
Using a tea towel and the palm of your hand, press each potato to flatten it, without breaking the potato.
Toss the crushed potatoes in the olive oil and arrange loosely in a 9 x 13 pyrex baking dish.
Heat the chicken stock, butter and thyme and pour over the potatoes.
Heat your oven to 375^oF.
Sprinkle the potatoes with cheese and bake for 35 – 40 minutes until golden, bubbling and delicious.

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Slow Cooker Lamb Leg, Rosemary Gravy

Are you looking to try something new this Easter? We have the perfect recipe for you! A showstopper recipe that slowly cooks while you spend the day with the family. Tip, use a frozen lamb leg to help you prepare in advance or if you are currently in isolation.

Ingredients

1 Frozen Leg of Lamb
2 Head Garlic, Sliced in Half
1 Onion, Sliced in Half
1 Cup Red Wine
1L Beef or Lamb Stock
1 bunch Rosemary
1 Bay Leaf
1 Tbsp Black Peppercorn
¼ cup Butter
1 Tbsp Corn Starch

Method

Defrost your lamb leg on a plate in the fridge for up to 48 hours before needed.
Pre-heat your oven to 450^oF.
On a lined baking tray, place your lamb leg and season generously with olive oil, salt and pepper.
Bake the lamb in the oven for 20 minutes, or until browned all over.
Set your slow cooker to high and add the lamb, garlic, onion, red wine, beef stock, rosemary, bay leaf and peppercorn.
When the liquid boils, reduce the heat to low and simmer for up to 8 hours.
1 hour before serving your lamb, remove it from the slow cooker back into the sheet tray and let rest.
Strain the liquid in the slow-cooker into a medium saucepan. Then, skim the fat from the top of the liquid.
Boil the liquid and reduce the consistency to a thick gravy.
Mix some of the hot liquid in a bowl with the cornstarch and then return to the pot with the gravy and whisk.
Add the butter and remove from heat and stir.
Remove the bone from the lamb leg, by firmly twisting.
Gently slice or shred the lamb into serving-sized pieces and arrange on a platter with rosemary sprigs.
Sauce over the lamb with the gravy and serve.

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Leftover Beef & Beet Borscht

This hearty root vegetable soup/stew has its roots in Ukraine and is a great way to turn leftover roast beef into a pleasant and healthy immune-boosting meal for the entire family. Bonus, it will also last in the fridge!

Ingredients

250 g Roast Beef – diced
1 head Red Cabbage – shredded
3 Red Beets – grated
2 Carrots – grated
2 Red Onions – sliced
6 cloves Garlic – sliced
250 ml Red Wine Vinegar
1 Bay Leaf
1 tbsp Caraway Seeds
1 tbsp Sweet Paprika
1 litre Beef Stock or Bouillon
Sour Cream
Fresh Dill – chopped

Method

Wash and prepare all of the vegetables and dice the beef into ½” cubes.
In a large soup pot over medium heat, add a splash of oil and the onion and garlic
Stir without browning and add a pinch of salt.
Add the diced beef to the pot and continue to stir until the onions are translucent.
Add the dry spices, stock and the remaining vegetables and reduce the heat to a simmer.
Cook slowly for 30 minutes without boiling.
Remove from the heat and add the red wine vinegar and stir. Season with salt and pepper.
Serve with generous amounts of soup in bowls with dollops of sour cream and ample quantities of fresh chopped dill and, maybe a thick slice of fresh bread.

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Braised Red Cabbage, Alsatian Style

Today’s recipe is Braised Red Cabbage, Alsatian Style. A classic stable of Alsatian cuisine, this lighter version of Choucroute Garni is perfect for the transition from winter into spring. An excellent side dish to roasted meats such as Pork or Chicken or a stunning foil to fatty sausages, kielbasa or thick slices of smoked bacon.

Ingredients

1 head Red Cabbage
3 Apples
1 Red Onion
½ cup Dried Cranberries
2 cups Chicken Stock
1 Bay Leaf
1 Cinnamon Stick
2 Star Anise
1 tbsp Salt
1 tbsp Sugar

Method

Discard any outer leaves of the cabbage and core.
Finely shred the cabbage.
Toss the shredded cabbage in a large bowl with the salt and sugar and leave for one hour.
Finely slice the onion and add to the bowl of cabbage. Grate the apple into the bowl of cabbage.
Preheat your oven to 250°F.
Remove the cabbage from the bowl and discard any juices that are left. Place the cabbage, onion and apple in a roasting pan that has a tight-fitting lid.
Place the bay leaf, cinnamon stick and star anise in a cheesecloth bag and add to the pot. Add the stock, red wine vinegar and cranberries and stir.
Cover the roasting pan and place in the oven and cook for 1 hour. After one hour, carefully remove the pan and stir.
Cover and place back in the oven for another hour.
Remove from the oven and let cool, stir in more vinegar to adjust the seasoning and serve.
Enjoy hot or cold. Will keep in a sealed container in the fridge for up to a month.

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Grated Root Vegetable Rosti

These savoury pancakes are great on their own or as a vegetarian entree but are also great as a seasonal side dish for roasted meats and fish.

Ingredients

1 Carrot, peeled and grated
1 Parsnip, peeled and grated
¼ Rutabega, peeled and grated
1 Sweet Potatoe, peeled and grated
¼ cup Sunflower Seeds or Pumpkin Seeds
¼ cup Butter
3 sprigs Thyme
Chopped Parsely
Espelette Pepper or Cajun Spice
1 tbsp Cornstarch

Method

Peel and grate all of the vegetables and combine in a large mixing bowl.
Pick the thyme and chop the parsley into the bowl.
Add a generous pinch of salt and stir.
Add the sunflower seeds, espelette pepper and cornstarch and stir.
Heat a cast-iron pan or non-stick pan over medium-low heat and add the butter.
When the butter is brown and starts to foam, drop ¼ cup-sized balls of the grated vegetables into the pan and spread them out so they are 1 cm thick and about a fist size around.
Press the vegetables in the pan with the back of a spatula to compress and let cook for 5 minutes.
Using a spatula, delicately flip the Rosti over and cook on the other side for 7 minutes, until golden brown and lovely.
Serve immediately.

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THE BOARDROOM LUNCHEON

Chopped Salad

Assorted Deli Sandwiches

Local Deli Meats | Canadian Cheeses | Fresh Bakery Breads | Kettle-Fried Potato Chips | Sea Salt

Assorted Cookies

Freshly Baked

$19.99/pp++

THE WELLNESS POWER LUNCH

CHOOSE 2

WELLNESS CHOPPED SALAD

SPINACH SALAD

Strawberries | Almonds | Vincotto

ISRAELI COUS-COUS

Brioche Bun | Spicy Avocado Mayo | Garnishes

GRILLED CHICKEN FILET

Tomato | Cucumber | Black Olive | Fifth Town Feta | Oregano Dressing

ROASTED MARINATED VEGETABLES

7 Grain Bread | Avocado Sprouts

LOCAL CHEESE BOARD

Complimenting Garnishes

SLICED FRUIT & SEASONAL BERRIES

$24.99/pp++

THE EXECUTIVE OFFICE LUNCHEON

CHOOSE 2

CHOPPED SALAD

GERMAN POTATO SALAD

Double Smoked Bacon | Red Onion | Mustard | Parsley | Oil & Vinegar Dressing

SPINACH SALAD

Strawberries | Almonds | Vincotto

CHOOSE 2

GRILLED FLAT IRON STEAK

Chimi Churri | Chipotle Roasted Sweet Potatoes

GRILLED BREAST OF FREE-RANGE CHICKEN

Peach Gastrique | Basil | Wild Rice Pilaf

PORK TONKATSU

Japanese Curry | Fragrant Basmati Rice

SEASONAL VEGETABLES

CHOOSE 1

CHEESECAKE SAMPLING

Seasonal Favourites

NIAGARA PEACH CRUMBLE

Creme Anglaise

$29.99/pp++

BBQ LUNCHEON

CHOOSE 3

HEARTS OF ROMAINE

Garlic & Lemon Dressing | House Smoked Bacon | Thornloe Asiago | Black Pepper Croutons

CHOPPED SALAD

ISRAELI COUS-COUS

Tomato | Cucumber | Black Olive | Fifth Town Feta | Oregano Dressing

GERMAN POTATO SALAD

Double Smoked Bacon | Red Onion | Mustard | Parsley | Oil & Vinegar Dressing

VINEGAR SLAW

Classic

CHOOSE 1

BURGERS & “DAWGS”

All Beef Ballpark Hot Dogs | Sirloin Beef Burgers | Brioche Buns | Fixings | Kettle Chips & Herb Salt

COURTYARD BBQ

Sirloin Beef Burgers | Turkey Burgers | Quinoa & Lentil Burgers | Brioche Buns | Fixings

THE SMOKEHOUSE

House Smoked Brisket | Pulled Pork | Smoked Sausage & Peppers | Ciabatta Bread | Fixings

CAMPFIRE SMOKED BROWNIES

Fresh-Baked

$34.99/pp++

SALADS

Choose 1 – $6/pp
Choose 2 – $10/pp

Spinach Salad

Niagara Strawberries | Almonds & Vincotto

Hearts of Romaine

Garlic & Lemon Dressing | Local Pancetta | Black Pepper Croutons | Shaved “Thornloe” Asiago

Tortilla Panzanella

Marinated Rainbow Tomatoes | Cajun Tortilla Chips | Ontario Feta Cheese | Red
Onion | Fresh Herbs

Chopped Salad

Wellness Chopped Salad

Roasted Stone Fruit & Ontario Water Buffalo Mozzarella

White Balsamic Reduction | Chili & Rosemary Pesto

Israeli Couscous Salad

Grilled Niagara Corn

Black Beans | Blistered Tomatoes | Avocado | Citrus Dressing

German Potato Salad

Double Smoked Bacon | Red Onion | Mustard, Parsley | Oil & Vinegar Dressing

Iceberg Wedge Salad

Canadian Sheep’s Milk Blue | Tomato | Smoked Bacon | Chicken Skin | Carrot

Appetizer Grills

Choose 3 – $15/pp
Extra Choice – $6/pp/per choice

Moroccan Lamb Skewers

Ontario Lamb Skewers | Minted Yogurt Dip

Duck Spiedini

Brome Lake Duck Skewers | Arugula Pesto

Beef Sliders

Canadian Angus | Brioche | Oka Cheese | Truffle Mayo

Tandoori Chicken Skewers

Mint-Yogurt Raita

Kielbasa Bites

Grainy Mustard | Coleslaw

Grilled Lamb Meatball Sliders

Canadian Feta | Aioli | Pickled Red Onions.

Chicken Lollipops

Chicken Drumette | Thai Glaze | “Ermite Bleu”

Shrimp Satays

Peanut Sauce

For Your Hands

Choose 2 – $18/pp
Extra Choice – $8/pp/per choice

8oz Top Sirloin Burger

Brioche Bun | Assorted Garnishes and Toppings

Grilled Chicken Fillet

Brioche Bun | Spicy Mayo | Assorted Garnishes & Toppings

House-Smoked Brisket

Twice Cooked | French Rolls | Maple-Rye Spiked BBQ Sauce | Canadian Sharp Cheddar | Crispy Jalapeno

Newfoundland Grilled Cod

Tartar Sauce | Soft Sweet Roll

Roasted Marinated Vegetables

7-Grain Bread | Avocado, Sprouts

Quinoa & Lentil Burger

Smoked Vegenaise | Oven Dried Tomato | GF Bun

Themed

The Big Texan – $28/pp

The Kebabs – $26/pp

The Courtyard BBQ – $24/pp

End of the Road

Choose 1 – $8/pp
Choose 2 – $15/pp

Campfire Smores Brownie

Graham Crackers | Maple Smoke

Lemon Curd Tarts

Blueberry Jam | Meringue

Sliced & Cubed Seasonal Fruit

Berries | Grapes

Cheesecake Samplers

Assorted Cheesecake Bouches

Niagara Peach Crumble

Late Harvest Riesling | Vanilla Anglaise

Elite Catering Services

#STAYHOME Recipes by FOSL

Office Catering

Summer BBQ & Pool Party Catering

Wedding, Galas & Special Event Catering

What does FOSL stand for?

OUR PHILOSOPHY

Over 25 years of experience Over 1 million meals prepared Over 10k deliveries

CONTACT US

Mushroom Conserva

Ingredients

Method

Ginger Roasted Butternut Squash

Ingredients

Method

Smashed Potatoes Gratin

Ingredients

Method

Slow Cooker Lamb Leg, Rosemary Gravy

Ingredients

Method

Leftover Beef & Beet Borscht

Ingredients

Method

Braised Red Cabbage, Alsatian Style

Ingredients

Method

Grated Root Vegetable Rosti

Ingredients

Method

THE BOARDROOM LUNCHEON

Chopped Salad

Assorted Deli Sandwiches

Assorted Cookies

THE WELLNESS POWER LUNCH

WELLNESS CHOPPED SALAD

SPINACH SALAD

ISRAELI COUS-COUS

GRILLED CHICKEN FILET

ROASTED MARINATED VEGETABLES

LOCAL CHEESE BOARD

SLICED FRUIT & SEASONAL BERRIES

THE EXECUTIVE OFFICE LUNCHEON

CHOPPED SALAD

GERMAN POTATO SALAD

SPINACH SALAD

GRILLED FLAT IRON STEAK

GRILLED BREAST OF FREE-RANGE CHICKEN

PORK TONKATSU

SEASONAL VEGETABLES

CHEESECAKE SAMPLING

NIAGARA PEACH CRUMBLE

BBQ LUNCHEON

HEARTS OF ROMAINE

CHOPPED SALAD

ISRAELI COUS-COUS

GERMAN POTATO SALAD

VINEGAR SLAW

BURGERS & “DAWGS”

COURTYARD BBQ

THE SMOKEHOUSE

CAMPFIRE SMOKED BROWNIES

SALADS

Spinach Salad

Hearts of Romaine

Tortilla Panzanella

Chopped Salad

Wellness Chopped Salad

Roasted Stone Fruit & Ontario Water Buffalo Mozzarella

Israeli Couscous Salad

Grilled Niagara Corn

German Potato Salad

Iceberg Wedge Salad

Appetizer Grills

Moroccan Lamb Skewers

Duck Spiedini

Beef Sliders

Tandoori Chicken Skewers

Kielbasa Bites

Grilled Lamb Meatball Sliders

Over 25 years of experience
Over 1 million meals prepared
Over 10k deliveries