With the luxury of our bountiful Annapolis Valley and the opening of D’Aubin Family Meats, we are thrilled to announce the marriage of the two with DFM Catering.
Jennifer & Ralph have gathered together a team dedicated to fine local foods, superb design, and friendly service.
Taking our cue from the mandate of the meat shop, the catering team is dedicated to sourcing as much local fruits, vegetables, and meats as seasonally possible.
With a keen eye and an adventurous palette Cindy MacDonald will be at the helm in the kitchen. Her approach to food is “use fresh, use the best”.
Rachel Edwards will act as event coordinator and design advisor. With a background in restaurant management and interior design she brings an elegance and eye for detail.
As owner and director of DFM Catering, Jennifer D’Aubin will coordinate and administer all catering operations in her positive, friendly style that we’ve all come to know and love.
We offer four different buffet menus
All entrees offered are accompanied by the following choices:
1 Potato or Rice Dish
3 Salad Choices
(Side options are listed below entrée choices)
D’Aubin Family Meats Sausages on a Bun
Accompanied With All Condiments Needed
Valley Apple Cider and Apricot Glazed Baked Ham
Accompanied With Mustards and Chutneys
Roasted Pork Loin Roast Stuffed With an Apple Cranberry Walnut Stuffing
Herb Rubbed Sirloin Tip Roast
Potato Options (choose 1):
(thinly slice potato layered with onion, cheese, and cream)
Roasted potato Salad
(crisp roast potatoes and red onion tossed in dill vinaigrette)
Butter Baked Rice
(fluffy baked rice with fresh parsley and almonds)
(crisp roast potatoes tossed in fresh herbs and butter)
Salad options (choose 3):
Seasonal local greens tossed with green onion, in season fruit, and raspberry vinaigrette
Classic Caesar Salad
(wood smoked bacon, fresh parmesan, and homemade croutons)
(fresh tomatoes tossed with croutons, fresh herbs, and shaved parmesan cheese)
Roasted Beet Salad
(oven roasted beets with orange slices & goat cheese in a sweet fennel dressing)
Red Cabbage and Tomato Salad
(served with fresh parsley and wood smoked bacon in a balsamic bacon dressing)
Dessert Options (choose 1):
seasonal fruit pie served with whipped cream
gingerbread with choice of lemon or caramel sauce