Catering is not just about food anymore. It’s about an experience. The team of hosts at RAW Catering clearly loves what they’re doing, and their charm and charisma are infectious. It’s new; it’s fun; it’s sexy and hip; and any event that includes this experience is one that is not-to-be-missed.
and their charm and charisma are infectious. It’s new; it’s fun; it’s sexy and hip; and any event that includes this experience is one that is not-to-be-missed.
So what is it? We’ve all been to events where an oyster shucker presents his treasure on a table of shaved ice and offers accompaniments of horseradish, cocktail sauce and mignonette. What RAW Catering does, is designate individual shuckers, elegantly armed with all their shucking regalia, to roam the party and engage enthusiastic guests with pairings of oysters and caviar. What a wonderful idea.
We all seek what is innovative and exciting, and this is it. Sarah Baptiste, founder and CEO of RAW, has elevated her own sophistication and passion for enjoying these refined delicacies into a very clever model of hospitality in which her team of disarmingly genuine hosts focuses on their guests and on introducing them to palate pleasing delights of oyster and caviar pairings, oyster shooters, wine pairing recommendations and a shared moment of appreciation. Not to be out done, their obligatory table of shucked oysters is accompanied by a “Choose Your Own Adventure” assortment of accompaniments including traditional ingredients as well as Acadian Sturgeon caviar, olive oil, grated apple, parsley, and champagne mignonette. There are also suggested ingredient pairings from which I choose salmon roe, ginger and ponzu for serious wow-factor.
I have never seen anything like this before. Officially launched at Lavelle last week, it is the hottest innovation in dining and event catering in Toronto right now. (Quality served with a conscious: all oysters are seasonal varieties, and wild caviar is sustainably caught.) Luxurious, authentic and au courant, Sarah Baptiste and RAW Catering are shucking something fabulous for Toronto.
For more info, go to: RAW Catering
Adam Waxman is an award winning travel journalist focusing on food, wine and well being. As well as an actor in film, television and formerly, the Stratford Festival, he is the Associate Publisher and Executive Editor of DINE and Destinations magazine.