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SkyLoft Resort |
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We are pleased to join forces with SkyLoft Resort in Lakeridge for weddings and corporate events. We are now on their list of preferred caterers and would be happy to help you plan an event worth remembering at SkyLoft Resort
Call us today for our 2010 Catering Packages and Pricing at SkyLoft Resort
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Pastry Boutique...Now Open |
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Kings Court Catering is proud to announce the opening of our new Pastry Boutique
The newest member of the Kings Court Team, Lisa, is a Pastry Chef has been working hard preparing new items and fresh baked goods that are featured at the new Pastry Boutique. Please join us as we celebrate local food and speciality menu options right here in downtown Bowmanville. Our convenient location at 182 Wellington St. is located next to the Bowmanville Foundry and offers ample free parking!
What you can expect to see will tantilize your tastebuds...
Pies, Specialty Cakes, Specialty Cookies, Cheescakes, Breads & Scones, Gluten Free Breads, Diabetic Desserts, Sticky Toffee Pudding, Meat Pies, Kawartha Dairy Products, "Nutty Chocolatier", Wedding cakes (by Sweet Occasions).....
Gourmet Soups & Curries, Local Preserves & Jams, Local Honey, Kawartha Dairy, Thornloe Cheese and so much more!
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Durham Asparagus soup with Smoked trout & creme fraiche |
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serves 4
15 large stalks asparagus cut into 1 inch pieces (reserve tips)
2 tblsp small diced onions
1/2 tsp chopped garlic
1 cup chicken stock or 1 cup asparagus cooking liquid for vegetarians
1 cup heavy cream
14 cup sour cream
salt to taste
fine ground white pepper to taste
For garnish
4 oz. Smoked Trout
4 tsp creme fraiche or sour cream
Preparation
In a large pot of boiling water, blanch the asparagus until it turns bright green, when this happens remove asparagus and refresh under cold water to maintain the colour. Reserve some of the cooking liquid to adjust the consistency of your soup later.
At this point gently sweat your onions and garlic until the onions are translucent.
Add the whole mixture with the sour cream to a food processor and puree until smooth adding the chicken stock a little at a time until you achieve the desired consistency.
To serve, gently heat the soup in a heavy bottom pot then whisk in the cream and add salt and pepper to taste.
ladle into bowls and top with flaked trout and a small dollop of creme fraiche
What do I do with the reserved tips? Blanch them and cool them, toss them with salt, pepper, olive oil and a bit of white wine vinegar and some finely chopped onions and have a deliciously decadent salad with your lunch the next day!
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Now we have a Banquet Room |
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We are proud to have entered into an agreemwnt with Maddy's Pub. They have a great Banquet room that holds a maximum of 50 people. If you are looking to have a meeting, wedding or an other special function this room is ideal.
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Visit Our New Blog |
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Our sustainable journey! |
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Kings Court Catering’s Green Mandate
Kings Court Catering has just embarked on an ongoing quest to be more sustainable that will encompass four specific areas: Community, Environment, Heritage and Local Purchasing. We are committed to reduce waste, support local vendors, preserve local heritage and work closely with community organizations. We may never be perfect, but we are trying!
Waste:
Kings Court Catering has begun separating cardboard, paper, bottles, cans and waste in an effort to reduce garbage disposal. We will also be introducing a worm compost system at the Teahouse Restaurant to cut back on waste that ends up in landfill and will produce valuable worm castings that can be used to enhance the gardens at Parkwood Estate.
We have begun using Compostable disposable dishes that significantly decrease the amount of time required to breakdown when composted. Our drop off meal combos will be delivered using less plastic serving pieces, as we are in the process of implementing the use of Recyclable Food grade cardboard platters and bowls. We also offer a ‘Green Essentials’ package that uses real china dishes, cutlery and linen napkins which are 100% reusable.
Local Foods and Suppliers:
Local products and food suppliers are used whenever possible as a preference to support the local economy and local farmers. This will not only decrease carbon emissions, but also allow us to present fresher and better quality produce to our customers. Purchasing preference will be given to suppliers who use local vendors and practice good environmental standards
Carbon Offsets:
A carbon offset tax system will be put into place at the Teahouse Restaurant with credits used towards the purchase and installation of trees throughout our community. Our goal is 100 trees for the 100 days of summer. We are committed to plant 100 trees in conjunction with Valley’s 2000
Community Giving:
We are proud to be part of a community-committed organization that continues to embrace local charitable efforts with various organizations including: Rotary Club of Bowmanville, Bethesda House and Community Living Oshawa/Clarington. Our executive chef’s ongoing participation with the Breakfast Club at Central Public School is an example of our pledge to support our local community
Additional Efforts:
Our entire facility is currently lit by Compact Florescent Lighting (CFL) implemented through Veridian’s Electricity Retrofit Incentive Program.
During the printing process of our new corporate menu we decided to use Recycled paper products and vegetable dye ink to reduce potentially harmful chemicals into the atmosphere
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A few new Photographs |
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Recently we made it our mission to capture some great photographs of our food and service, please check out 'Showcase' to see our updates!
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Your special day |
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Your wedding day should be the happiest day of your life, and we would like to share in your happiness. We are and always have been GLBT friendly!
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