'Battle' chefs creating hors d'oeuvres for Nov. 25th Big Brothers Big Sisters fundraiser
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This year's Battle of the Hors D'oeuvres, a fundraiser for Big Brothers Big Sisters of Ingersoll, Tillsonburg and Area, will feature eight local restaurants, caterers and entrepreneurs, each presenting their own hors d'oeuvres for people to taste - and vote.
This year's 'Battle' contestants are a mix of returning - JP’s Barbeque & Catering, Indigo Lounge, Kelsey’s Tillsonburg, Boston Pizza Tillsonburg, Quinton’s Catering, Corey's Restaurant and Angel St. Gelais Cakes, The Bridges at Tillsonburg, and It's All About You Catering.
The Battle of the Hors D'oeuvres will be held in conjunction with Bid For Kids Sake - live and silent auctions - on Friday, Nov. 25th at the Tillsonburg Community Centre Lions Auditorium. Tickets ($30/person) are available online through the Big Brothers Big Sisters website (www.sharethefun.org) or by calling the office. Tables of eight are still available.
Typically, chefs like to keep their hors d'oeuvres ideas under wraps until the night of the Battle.
"I'm not going to say," said Carrol Bangaru, Front of House Manager at Boston Pizza, sticking to tradition. "It's going to be exciting."
Boston Pizza is entering the competition for the first time, along with Corey's Restaurant and Angel St. Gelais Cakes.
"I'm excited to see what everyone else is making," said Bangaru. "Just the energy... it's going to be fun."
As a corporate restaurant, Boston Pizza will select something from their menu... with a twist.
"We may add a little twist to make it our own," Bangaru smiled.
Angel St. Gelais, who makes desserts for Corey's Restaurant, as well as operating her own cake business, probably would have preferred 'sweet' over 'savoury', as allowed in the annual 'Battle.' But she is ready to present an interesting alternative.
"I've come up with an awesome savoury cupcake. It's something completely new for me, and hopefully they will all enjoy it," said St. Gelais, adding with a laugh, "I'm not scared - I'm ready for the challenge.
"If it wins, they (Corey') said they'd put it on the menu."
Kelly Spencer, owner of Indigo Lounge, is a Battle of the Hors D'oeuvres veteran, and always comes up with something special.
"I'm playing with two or three... I think I've got it down to two," said Spencer.
"It's kind of a struggle - do I go with what I like or do I go with what everybody else likes?
Spencer smiled, "Sometimes I think, 'my dad wouldn't like this...'
"They won't be off the menu, but they will be themed with the menu - fresh, organic, and local if possible."
Tyler Curran-Cone, sous chef at The Bridges at Tillsonburg golf course, will be teaming up with chef Vasco Serrador for the Battle of the Hors D'oeuvres.
Last month, Curran-Cone said they were "still bouncing back for ideas." On Thursday, he submitted their hors d'oeuvre idea to Heather Brekelmans, BBBS Resource Coordinator.
"We kind of went with my idea," said Curran-Cone. "It's a secret..."