My side business
Soupnancy/ Nancy Hinton
A registered company to cover miscellaneous culinary jobs I do on the sideline.
Chef de cuisine
Culinary Writing, editing, translation
Consulting, R&D, cooking classes
*Now at Les Jardins Sauvages pretty much full time, such sideline activities are at a minimum.
Quebec Regional market cuisine. Creative, fresh, flavour forward food, with sustainable sourcing.
Hors d'oeuvres for an extra-ordinary 5à7, a cocktail dinatoire for a group or host a tasting menu in your own home. The menu is custom designed to suit your purpose. The key is top notch ingredients and real cooking. No shortcuts here! Between 30$ and 100$ per person.
Please note: I am less available nowadays, especially on weekends, as I am at Les Jardins Sauvages.
Previously catered events and Sample Menu files to download or view.