The Art of Catering

The Catering Bite!      
May 2016 - Vol 7, Issue 5              
In This Issue
Feature Article
Another Raving Fan
Chef Selwyn's Cooking Tip

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Selwyn headshot Sep 2014 Chef

Finally, BBQ weather has arrived! Grill Masters everywhere are licking their chops - here come the hot days of summer.

Toronto - Canada for that matter - is celebrating the euphoric high we are receiving from The Toronto Raptors.  How fitting that the buzz in the month of May is all about basketball.  We might not have gotten to the Promised Land, but oh, what a view! Sometimes in life, giving your best is not about winning, but you can feel satisfied and a sense of accomplishment knowing that you were very good - you gave your best - just that the other person or team was better.  It has been a great ride.  Thank you, Raptors!

Last week Dr Pat Francis reminded us that, "We are born with purpose.  We are a solution to challenges and an answer for our generation. We sometimes find our calling a mystery but it is not. Our calling is a journey that is answered each day as we listen and walk in obedience." She continued to encourage us, "If we listen we will hear our calling, calling us:

1)    Be quiet enough to hear it.
2)    Be wise enough to prepare for it.
3)    Be strong enough to work for it.
4)    Be brave enough to speak it.
5)    Be honest enough to live it.
6)    Be bold enough to defend it.
7)    Be humble enough to keep praying it through."    

2 Corinthians 12:9 - 12:10

9 And he said unto me, My grace is sufficient for thee: for my strength is made perfect in weakness. Most gladly therefore will I rather glory in my infirmities, that the power of Christ may rest upon me.

10 Therefore I take pleasure in infirmities, in reproaches, in necessities, in persecutions, in distresses for Christ's sake: for when I am weak, then am I strong.

Mother_s Day Brunch 2016 buffet
Mothers Day Brunch 2016

Please remember to book your event with us as soon as you have secured your date.  This allows us to properly schedule staff and provide the awesome services that you are accustomed to.

Wishing you an amazing, 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:
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Phone us at: 905-619-1059

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Another Mouth Watering Recipe
Chicken Worth Its Salt

1 quart cool water
3/4 cup Kosher Salt
3/4 cup sugar
1 chicken (3 to 3-1/2 pounds) cut into 8 pieces, rinsed and patted dry
2 split chicken breasts (bone in, skin on)


To Brine:
1. In a gallon-size sealable plastic bag, dissolve the Kosher Salt and sugar in 1 quart of cool water.
2. Add the chicken, then seal the bag, pressing out as much air as possible.
3. Refrigerate for one hour and up to 24.
4. Remove chicken from the brine; rinse well under cool water.
5. Pat dry with paper towel.

1. Heat grill 10 to 15 minutes.
2. Season chicken as desired.
3. Place chicken on grill, skin side down.
4. Cook covered following manufacturer's suggestions.
5. Check for doneness with instant-read thermometer until internal temperature reaches 170 degrees F for poultry breast meat and 180 degrees F for poultry thigh meat.

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

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Chef Selwyn's cookbook
"The Art of Cooking: Soul of The Caribbean" today!
THE ART OF COOKING - Soul Of The Caribbean  
Feature_ArticleFeature Article
Do Away With Dry BBQ In One Surefire Move

Barbecued chicken is a staple for most backyard cooks. When done right, it's a wonderful thing; when wrong, well, it's like gnawing on barbecued shoe leather. The problem is, chicken doesn't come rare or medium but for safety reasons it comes prepared one way - done, and prolonged exposure to high heat, as a rule, saps the juices out. But it doesn't have to be that way. There is one way to have your barbecued chicken served at its juiciest - brined!

rotisserie chicken

Brining is a simple process where you immerse meat in a saltwater solution for one to 24 hours - made with kosher salt, sugar and herbs. Brining, in a nutshell, locks in the meat's natural juices. In scientific terms, the solution binds the proteins together within the meat. All you really need to know is that your guests and family will thank you.

In fact, many Canadians are having a yearlong love affair with their barbecue. That's a long time to settle for dry meat. So for your first foray into the world of brining, or if you're an old pro, try this month's recipe.  

Another Raving Fan

Chef Selwyn's Cooking Tip
Place Food In The Right Place On The Grill

grilling chicken Barbecues give off heat in a very different way than your stove or oven. To ensure your food is properly cooked and not burnt, be sure to grill meats and vegetables approximately 4" from the heat source. With chicken, which is more likely to burn, 6"-8" away is best.