fried polenta, caramelized onions, chevre, pepper,
Ontario honey, and apple-sumac syrup
apples, beets, and radicchio sexed up with a tangy
dressing and blue cheese
finishing touches on an hors d'œvre for a Foodshare event Photo: Laura Berman/Greenfusephotos.com
a not-too-sweet spice cake with a buttery texture
smoked white fish mousse on rosemarry shortbread topped with a pickled spruce tip Photo: Laura Berman/Greenfusephotos.com
vegan shepards pie with wild mushroom gravy
cranberry apple sumac squares
a selection of delicious breakfast canapes
Autumn, Fall. Potayto, Potauto.
The leaves are changing colours, and with them, our website. Autumn food, fashion, and temperature are my favourite, so naturally I've been excited to get cooking this season. What I love about it is that you can still pull off fresh summery dishes at lunch while in the same day eating a warming wintery comfort meal in the evening - squash soup comes to mind. But before we insist that fall is simply put: "the best", we should remind ourselves that turkeys exist, and they might have a different opinion. Let's end on that note. Cheers!by jan on 2011-10-07 17:10:07
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dusting off the website
Joel and I have certainly neglected the website for the last little bit (read: long long time). Between my 3 month visit to Japan and Joel's busy schedule, we've had little time to keep it updated and it's suffered. Well, no longer; a few fresh pictures, a less-than-jazzy blog entry, and updated code to make the page look and work snazzier. As for Squareroot's activities, we've been busy taking advantage of the season - picking, dehydrating, and otherwise preserving what we can. We've both enjoyed the time in nature; it has reinvigorated us. Also, we've teamed up with Erica of City Seed Farms and will hopefully be feeding you some hyper local produce in the near future.by Jan on 2011-06-20 14:05:58
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what a holiday season
people are really responding to local food prepared with purpose, to the point where for a bit there, it was hard for us to keep up! in the end, we've done office christmas parties for folks like the ontario council for international cooperation, great big housewarmings, and private holiday soirees. somewhere in there, jan baked 600 crackers by hand for the good people of foodcycles. an all white poutine, sunflower seed pesto stuffed portobello caps, lake trout and spruce tip canapes, latkes with rare steak and horseradish crème fraiche, crispy polenta squares with tarragon mushrooms, walnuts and benedictine blue; some selections from the menus we created for these events. now, a nice christmas break.by joel on 2010-12-20 11:19:04
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YEIP - still more acronyms.
Joel and I most recently catered an event for the celebratory end of the hugely successful Youth Eco Internship Program (YEIP) which was a government funded program organized by the YWCA. Students were given an opportunity to work with ecologically minded organizations to gain experience for their future careers; some actually landed permanents jobs as a result of the internship. The food was very well received and we met a ton of ecologically like-minded people. Special thanks go out to Danielle and Jenny from the YWCA for giving us the opportunity to cater for such a commendable event and for its amazing success. by jan on 2010-11-21 18:18:56
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Mara-whatchi Dialogues?
Joel and I have been working together with Dr Mielle Chandler for what will be one of our most interesting assignments yet. The marahoochi dialogues will be a public discussion hosted by the Rogue Institute, in conjunction with Canadian Students for a Sensible Drug Policy, (CSSDP) about the multiple contradictory truths of a mother and sons' criminalization. Click here for the details. Trust me, you'll want to check it out - very very interesting stuff. Food and drinks will be provided by us and the always-delicious-smelling people from ChocoSol.by Jan on 2010-10-31 20:54:30
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we've got a website
jan's been hard at work on this site, but wow, look at this. sat down, taught himself dreamweaver and probably some other stuff (likely acrnonyms) i have no idea about, and built this very nice site from scratch. it's exciting to see it live and on the internet, knowing people can browse our menu and place orders. soon we'll be doing what we've wanted to do all along: providing people with good, environmentally responsible food that everybody can feel good about. we're excited, toronto! by Joel on 2010-10-26 15:43:19
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html, mySQL, PHP, OMG
The website is nearing completion. I've had teach myself mysql and php in order to get it working, which has been difficult but fun. The entire website now works off of a database, which for you means nothing, but for Joel and me it means that it's easier to manage and update – a baby could do it! By the end of the week I'd like to be up and live. Hopefully I can get some mac testing done then as well.by Jan on 2010-10-13 19:52:04
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Painfully Slow
Wow. You know what's almost as slow as coding a website? Writing content for it. Joel and I spent close to 4 hours today writing the "about section" (to be fair at least 30 of those minutes were spent arguing over which dash, namely the en or em, is the better punctuation mark) which is funny given my stance on "about sections" in general. The truth is, nobody is going to read it... ever. Writing them isn't a slice either; you can't help feeling narcissistic as you try to elucidate to your readers exactly why you're so damn awesome. On the bright side we've managed to keep it short, which is exactly as long as it ever should be.by Jan on 2010-10-06 18:48:56
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The first blog!
Well after multiple (and I do mean multiple) design changes, I've finally settled on the interface for squarerootcatering.ca. I've agonized over the smallest of details for countless hours – some would have told me I was wasting my time on minor frivolities – but in the end I've got a site to be proud of. A few minor browser compatibility issues still need to be resolved, and of course the content for the site and most importantly the catering section need to be finished before the site is fully operational, but at least the skeleton is done. Anyhow, let me know how you like it and if you find any bugs.by Jan on 2010-10-05 20:49:07
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how we work
At Squareroot Catering our approach is organic and down to earth. We work with you to create a unique menu specifically for your event with a focus on using local, seasonal, and organic ingredients. Versatility is our strong point; whether you're vegetarian or vegan, have dietary restrictions or allergies, or have a theme or special request, we'll be happy to accommodate you. Contact us and let us help you put together the perfect menu for your particular occassion.
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recipes
RECIPE LIST
Coming soon - very soon.
In the summer of 2010, two friends with parallel passions got together to create Squareroot Catering. Four principles naturally emerged, and today they guide our company.
- To create natural food reflective of the local season
- To be a model of environmentally responsible business
- To create food from scratch
- To represent Toronto's unique cultural diversity
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Here in southern Ontario, we are blessed with fertile farmland, spectacular wild expanses, and rich international culture. With our roots firmly in this environment, we strive to provide a diversity of delicious food, reflective of the season, sourced from farmers and artisans we know and trust. Our from-scratch approach means that we make as much as we can in-house: the smoked meats, montreal-style bagels, Jamaican patties, butter—all were made by us. Our rustic, low-footprint method reciprocates with our ecological consciousness and is integral to all that we do. We use recyclable and compostable materials, low-carbon transportation, and even this website is powered by renewable energy!
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