Wildfire Cuisine catered at my bachelorette party in Blue Mountain for a party of 14. Andrew and his assistant were punctual and very professional. The kitchen was small and outdated, yet they were able to cook up a gourmet four course dinner in a matter of a few hours. We had a great selection to […] Read more »
bachelorette season is here
Off to Blue Mountains in Collingwood we go! What a beautiful scenic drive. Beaver Valley is absolutely gorgeous. It has always been a treat heading up to that neighbourhood. The past few seasons we’ve been up there quite a few times, and we are always met with great responses. It’s always fun when you are […] Read more »
Guest – Testimonial From The Kitchen
On Saturday June 29th, 2013 I had the pleasure of working under Chef Andrew Barrett. We catered a 200 person, 5 gourmet course wedding in Kitchener Ontario. I’ve worked for many chefs over the years and I am able to give you an honest, experienced, behind the scenes account of the event. I met Chef […] Read more »
Dinner Party
The evening from start to finish was amazing… The meal was out of this world ..Andrew explained each dish as it was served (nice touch) We will definitely be using Wildfirecuisine (Andrew) again. Thank you Andrew Read more »
ROASTED BUTTERNUT SQUASH MAPLE PECAN PIE
Tried and true, this recipe is very scrumptious. Easy to make, easy to enjoy! Ingredients: 6 eggs 1/2 tsp salt 1 1/4 cup white sugar 1/4 dark brown sugar 3/4 cup melted butter 2 ounces cold diced butter for roasting squash 1/4 tsp nutmeg 1/4 tsp cinnamon 1/4 tsp allspice 4 tbs maple syrup 1 1/4 […] Read more »
prosciutto and peach salad
2 cups mesculin salad greens 1 ripe ontario peach, seeded, peeled and cubed 6 oz fresh feta cheese 12 slices prosciutto 2 oz dried cranberries Combine 3 oz extra virgin olive oil 1.5 oz redwine Vinegar, squeeze of fresh lime, kosher salt and cracked pepper To taste In bowl combine salad greens and enough dressing […] Read more »
White Cheddar Greek Pasta Salad
Ingredients: 1/2 tomato diced 1/2 ripe avocado diced 1 oz diced red onion 1 oz sliced cucumbers 1 oz olive oil 2 oz mayonnaise 2 oz grated white cheddar a dash of dried Greek oregano a pinch of salt and pepper to taste 1 oz diced red pepper 2 oz feta cheese crumbled 1/4 cup black […] Read more »
Roasted Red Pepper and Avacado stuffed Chicken Supreme
INGREDIENTS: 1 7oz Chicken Supreme wing attached (skin on or off) 1 oz Brie cheese wedge 1 oz roasted red pepper 1 oz fresh ripe avocado 1 tsp. BARRETT’S WILDFIRE CUISINE RIB RUB (this is great on fish, shellfish and meat also) 1 tsp. olive oil METHOD: Preheat oven to 375 degrees Fahrenheit. Trim excess […] Read more »