Labour of Love - Love Catering Co. – week 4
Check out week 4 as we follow the progress of Love Catering Co., a start-up, locally focused catering company based out of Toronto, ON. If you need to play catch up, check out week 1, week 2 and week 3 of this company’s “labour of love”:
Thank you for your patience as last week was crazy busy and flew by without a word from Love.
Well where to begin? I guess the most important thing we should tell you is that Love Catering Co. will now be called Love Kitchen Co. Why the change of heart? Well, as you may have noticed, there is a growing trend in our work: what we have been up to isn't exactly "catering." Although that’s just the way it has happened to work out, we still love doing private caterings and will be offering them as originally planned. In fact, we have a 55-guest wedding on June 26th… stay tuned for pictures.
We have decided on a launch day- the day that our clients will be receiving our goods to put out into the world. That date is (drum roll please...) July 1st, 2010.
Yes, in 10 days the people of Toronto will be our most important critics. Now, the other exciting news is that we finally get to tell you about the three cafes/shops that will have Love Kitchen Co. items. We are proud to be working with:
171 East Liberty Street, #151 in the Liberty Market
Toronto, ON
1378 Queen Street West
Toronto, ON
297 Harboard Street
Toronto, ON
These three small businesses are run by guys who are passionate about what they do and share a soaring appreciation for food with us. We could not be happier to be working with them. I know that three places doesn't sound like a lot, but we hope that in the weeks to come, cafe and shop owners will come across Love Kitchen Co.'s food and seek outs its proprietors. At the moment, we are in negotiations with two more shops, although we can't reveal their names until everything is set in stone. What we can tell you is that one of these clients is looking for charcuterie- something we are fairly new to. So, last week we gave it a shot and made 13 sausages by hand. Aside from losing a few (because of the nature of hog casings, if you don’t tie them to the fridge tightly enough, they slip and end up on the floor,) I would say they turned out pretty good! We won't know for sure for another 5 weeks though. The sausages are composed of pork shoulder from Cumbrae Farms, sausage casing from The Healthy Butcher and garlic from 4 Life Organics in Kensington Market.
We don’t have any good shots of the sausages but here is one of Elias and Spencer in the kitchen.
The next few posts will be really exciting as we reveal our packaging, some shots of the food and outcomes of our adventures in the eleventh hour.