On the catering side of Babs & Castles we currently specialize in being your personal chef at your dinner party. Offering a selection of multi-course menus, we aim to help you impress your guests.
Everything we make is done from scratch, locally sourced, & designed to leave an impression. It is in our best interest to uphold a high standard of quality and care for the food we create to maintain a great sense of pride and accomplishment in what we do.
Chef Jordy does most of the prep work at the Babs & Castles kitchen before arriving at your location to cook for you and your guests. He cooks, plates, serves, & cleans before leaving.
From 3-5 courses, each dish is put together with hand selected ingredients from local markets. Some ingredients are impossible to get locally but we keep it as close to home as possible.
Chef Jordy will need to arrive within 1.5 hours of the dinners start. Please allow a short 5-10 minute window between courses.
Dinners of 10 or more require an additional Chef.
If required, we can rent plates & other dinnerware.
Please, inquire for pricing
Entree - Custom Cake
Appetizer - Entree - Dessert
Appetizer - Appetizer - Entree
Appetizer - Fish - Entree - Dessert
Soup - Salad - Fish - Entree - Dessert
Inquire for pricing & details
Choose any one of these options to begin your meal
Black Mission Figs | Toasted Pistachio Chevre | Pomegranate | Herb Butter Croutons | Crispy Prosciutto | Pickled Onion | Watercress | Pea Tendrils
Arugula | Radicchio | Candied Pecans | Sweet Potato | Pine Nuts | Compressed Cardamom Strawberry | Parmigiano Reggiano | Fig Balsamic Dressing
Honey Ricotta | Red Beet Gel | Roast Yellow Beets | Shaved Candy Beet | Grilled Peach | Grapefruit Segments | Toasted Walnuts | Balsamic Reduction | Garnish
Enjoy one of our fish dishes as a part of a 4 or more course dinner or as a main in a 3 course
Sesame Crusted Tuna | Blood Orange | Trout Roe | Green Beans | Red Cabbage | Cucumber Ribbons | Avocado | Sliced Beets | Mustard Greens | Sriracha Aioli
Lobster | Salmon | Shrimp | Tarragon | Mint | Charcoal Ravioli | Lobster Cream | Double Smoked Bacon | Edamame | Lemon Zest | Chili Oil
Pan Seared Salmon | Ginger Cauliflower Puree | Quinoa | Caponata of Crushed Olives, Heirloom Cherry Tomatoes, Pearl Onions, & Zucchini | Herb Emulsion
Pho Braised Pork Belly | Maple Glaze | U10 Scallops | Celeriac Beetroot Puree | Dashi Poached Bok Choy | Charred Scallion | Flower Pedals
Sous-vide Strip Loin | Rosemary & Crushed Garlic Butter Baste | Bourbon Glazed Carrots | Truffle Roasted New Potatoes | Wilted Spinach | Fermented Garlic Compound Butter | Bordelaise
Rack of Lamb | Pea & Mint Puree | Roast Beet | Cucumber Hearts | Swiss Chard | Turtle Beans | Rosemary Demi
Smoked Duck Breast | Duck Confit Pomme Puree | Braised Shallot Jus | Charred Scallion | Pickled Ginger | Marinated King Oyster Mushroom | Duck Jus
Venison Loin | Red Pepper Pesto | Chives | Roast Parsnip Puree | Smoked Purple Potato | Tuscan Kale | Black Berry Game Jus | Sorrel
Perfect way to finished a meal. Ask about our whole cake options instead.
Rich Chocolate | Maldon Sea Salt | Crème Anglaise | Kirsch Stewed Dark Cherries | Toasted Almond & Pumpkin Seeds
Choux Paste | Mango Ganache | Honey Nutmeg Mascarpone | Candied Cashews | Fresh Mango Diamonds
Shortbread | Sugar Crystals | Lemon Curd | Candied Lemon Zest | Meringue | Raspberry
Lime Cheesecake | Blueberry Compote | Coconut Graham Crumble | Blueberry Shards
Copyright © 2017 Babs & Castles - All Rights Reserved.
Serving Collingwood and the surrounding areas