The Art of Catering

The Catering Bite!      
April 2016 - Vol 7, Issue 4             
In This Issue
Feature Article
Another Raving Fan
Chef Selwyn's Cooking Tip

Quick Links
Don't keep "The Art of Catering" a secret!
 Use this link to share with friends and family!
Did a friend forward this to you?  Use this link to sign up to receive your own copy!
Join Our Mailing List!

You are receiving this email
because of your relationship with
The Art of Catering.  We hope you find the information useful.  If, however, you wish to remove yourself from the mailing list, you may do so using the 'SafeUnsubscribe' link at the bottom of any email .

Selwyn headshot Sep 2014 Chef

It is with extreme excitement that I write this month's "Bite".  On Friday April 22nd, 2016 we taped the first couple of episodes of my new TV show, "Fusion Cooking with Chef Selwyn" on Afroglobal Television. It's a talk show featuring VIP guests, a live band, giveaways and exciting surprises. Please send us your info if you would like to be a member of our live studio audience.

Fusion Cooking with Chef Selwyn
Fusion Cooking with Chef Selwyn
on Afroglobal Television

On Tuesday April 26th we launched our Culinary Program in collaboration with the BBPA. The other day, I spoke with my mentor Nigel Shute in Taiwan.  It is very important that we value the time and effort that others place in us. We're not owed anything from anyone, but the decisions we make affect our future; if we succeed or fail. With any investment we expect a return.  Before we can pay it forward, we must be gracious and acknowledge those that have unselfishly given so much of themselves to us, hoping that we will not only make them proud but be good citizens of this planet. I thank my family, friends, associates and coworkers who continue to believe, support and raise me up.

BBPA culinary program
BBPA culinary program launch

Mentoring others is not for the faint of heart. But if one other human is able to excel because of our effort and experience then it is worth it. Last month we participated in The Jane and Finch "Pathways to Healthy Life Choices" where we mentored and provided lunch for fifty youths.

Click above image to watch as Chef Selwyn shares his wisdom with the _Pathway_ group 
Click above image to watch as Chef Selwyn shares his wisdom with the "Pathway" group
(Note: You must be signed on to Facebook to view.) 

Psalm 145:4 -
"One generation shall commend your works to another, and shall declare your mighty acts."

Prince! Another musical icon has passed too soon.  A reminder how precious and important it is to live our best lives! Our condolences to his family.

Wishing you a stress-free week, encouraging you to pay attention to the things that are critical to your happiness.

Stay Blessed,


Chef Selwyn
President & Executive Chef
The Art of Catering Inc.

P.S. Remember to check our availability for your upcoming events!

P.P.S.   NOW AVAILABLE! "The Art of Cooking: Soul of The Caribbean" by Selwyn Richards.  CLICK HERE to grab a copy for yourself or a friend (makes a great gift!)  

Visit The Art Of Catering at:
Visit Chef Selwyn at:
Email general inquiries to:
Email Selwyn directly at:
Phone us at: 905-619-1059

Find me on Facebook

Another Mouth Watering Recipe
Breakfast Casserole

1 package of sausage
2 cups of shredded cheddar cheese
9 eggs, beaten
2 cans of refrigerated crescent rolls 

1. Preheat oven to 350 degrees F.
2. Crumble and brown the entire package of sausage and pour off any fat.
3. Coat a 9" x 13" baking dish with a non-stick spray and line it with one package of the crescent rolls.
4. Put the cooked sausage on top of the rolls and top with the cheese.
5. Pour in the eggs and top with the second package of crescent rolls.
6. Bake 35 minutes or until the top is golden brown.  
7. Serve warm with a buttery maple syrup.


Like this recipe? Share it on Facebook or Twitter with the buttons at the top of this message.

For more mouth watering recipes and food related
articles, visit our Newsletter Archives page!

Click book image to order your copy of
Chef Selwyn's cookbook
"The Art of Cooking: Soul of The Caribbean" today!
THE ART OF COOKING - Soul Of The Caribbean  
Feature_ArticleFeature Article
Quick Meal Idea - Breakfast Any Time 

Have you ever thought of serving breakfast foods for dinner? Many of the really good breakfast dishes, like eggs and bacon for example take a bit too much time in the morning, but are perfect for a quick and easy dinner. Here are my favorite breakfast dinners.
  • Scrambled Eggs With Toast
  • Cheese or Ham and Cheese omelet with toast or home fries
  • Frittata with a side salad
  • Farmer's Pan - cut up a batch of potatoes and fry them in a little butter with some onions. Add ham or bacon and then crack a few eggs in the pan and cook until the eggs are done. Sprinkle with cheese and serve with a salad.
  • Eggs Benedict
  • Creamed Eggs with cheese served on toast

  • Fix a big stack of pancakes and serve them with crispy bacon or breakfast sausage on the side.
  • Make your favorite pancakes then serve them with fruit topping and whipped cream. We like to warm up a can of apple pie filling or chunky apple sauce and spread it on our pancakes. We also add variety by topping pancakes with sliced bananas or fresh berries.
  • Make a batch of biscuits (or bake frozen ones) and serve them with ham, cooked chicken patties or alongside some eggs.
  • Brown bulk sausage into patties and serve them on the biscuits with some mustard.
  • Cook breakfast sausage, take it out of the pan and break into small pieces. Brown a bit of flour in the grease left in the pan, then slowly add milk and bring it to a slow simmer to make sausage gravy. Add the sausage pieces back into the gravy and serve over biscuits or toast.

Another Raving Fan

Chef Selwyn's Cooking Tip
pancakes and berriesQuick Weekend Breakfast

Make some extra pancakes and refrigerate or freeze them for Saturday morning. You just heat and serve them in the morning for a quick weekend breakfast.