Here's the latest news from Feys+Hobbs.

Breakfast on a Boat with F+H and KOOL FM Morning Show Posted on: Tuesday, July 27, 2010 Friday, August 6 · 6:00am to 830am · Win a spot for you and a guest! · Five winners during KOOL Mornings (July 23-30) · Five winners with KLUB KOOL · KOOL Mornings live aboard Fantasea Charters in the Inner Harbour · Breakfast served by Feys and Hobbs - Full Continental Breakfast featuring all scratch-made croissants, danish, scones and famous Feys+Hobbs preserves plus fresh fruit, a hot trademark egg entree and of course a great cuppa coffee!!

June 11th Sizzling BBQ Menu! Posted on: Wednesday, June 9, 2010 Just freshly inked this weeks Fresh Menu...lovely spring-fresh menu items for an easy and delicious BBQ weekend. See you Friday or Saturday... Website: CLICK HERE TO LINK TO June 11th Menu

Feys+Hobbs in Cook Street Village! Posted on: Friday, June 4, 2010 We are pleased that the new Island Meat and Seafood shop at 307 Cook Street has picked up a few of our more 'meat-friendly' items ~ BBQ Sauce, Sweet Tomato Relish, Chutney's and more. Great with their housemade burgers or sausages! Check it out ~ Russ and Steve are keen to promote local products!

Feys+Hobbs Wins! Posted on: Saturday, April 10, 2010 On Wednesday, April 7th 2010, F+H participated in the ArtsReach "Colour Your Palate" event hosted at the Hotel Grand Pacific...lots of colourful and delicious food was cooked up by 11 participating hotels and restaurants...and a lone caterer: Feys+Hobbs. Long story short, we were awarded "Most Artistic Presentation" by the panel of judges... Many people said they voted for us for "People's Choice" but the award went to our former sous chef Rob Cassels and his restaurant Pablo's...Congrats, Rob.

April Sale Posted on: Thursday, April 8, 2010 Saturday, April 11th, 2010 all frozen entrees, hors d'oeuvres and soups are on sale at 25% off! We're making room for new spring tastes. Selection is limited, so come early! 10 a.m. to 2 p.m. at the kitchen! See you then!

Easter+Passover Menu 2010! Posted on: Friday, March 26, 2010 Easter+Passover 2010 Saturday, April 3rd. 2010 Ordering Details: All orders must be in by Wednesday, March 31st, 2010. Pick up Saturday, April 3rd, 10 a.m. to 2 p.m. 1-845 Viewfield Road To begin: Peppered Madeleines Heavenly and feather light morsels that are wonderful to pop in the mouth… a light bite with a glass of Prosecco $15 per dozen Pissaladiere Mini rounds of our deliciously flaky savory pastry topped with caramelized onion, anchovy, olive and parmesan. $27 per dozen Mains and Sides: Matzo Ball Soup No matter your faith ~ this is good soup! Double strength chicken stock with scratch made matzo balls and vegetables. $10 per liter Nettle Cream Soup So good for you spring nettles ~ think of it as a spring tonic. As always, a light cream soup $10 per liter Duck Breast Thyme rubbed ready to finish off breasts with a cherry, fennel and balsamic gastrique. Deelish $24 for 2 breasts The Ham Can’t leave the ham off the menu! It’s still the best, ‘nuff said. No bone $9 per lb. With bone $7 per lb Blue Cheese Scalloped Potatoes Not your average scallop! Super creamy and not too much blue. Gorgeous to accompany your ham or halibut. $26 per 4-6 serves Mocha Oeufs de Creme Unctuous custard filled free range eggs ~ yes in the egg shell. A dainty and elegant dessert. No dishes to wash either! Comes with an espresso shortbread cookie. $5 per egg Chocolate Hazelnut Tart Nut pastry crusted 4� tart oozing with salted caramel and dark chocolate ganache. Gives that real chocolate rush. Cut into wedges for a sharing dessert. $6 each

Feys+Hobbs on Facebook Page Posted on: Tuesday, March 23, 2010 We're joining the 21st Century by adding a Facebook page...already at 28 fans. A great place to see recent and new pictures of some of the food creations we are cooking up! Log onto Facebook and look for Feys+Hobbs ~ the plus sign is the important part! Enjoy, hope you become a fan...

Oscar 2010 Menu Launched Posted on: Thursday, March 4, 2010 Here we go with the launch of our weekly Fresh Menu - so successful in 2009! Each week a new menu will be emailed out. Pick up or delivery is available Saturday's 10-2 pm. This year, we will be offering new themed items each week, as well as some F+H Classics. Enjoy Power Salad, our famous Greek Salad, the delicious Creamy Roast Vegetable Dip and other favourites. Please feel free to make requests, too! This week we are presenting a menu in honour of some of the Oscar nominated films - themed items to savour while you enjoy oogling the stars on the red carpet, and what promises to be a fantastic show! The menu is designed for mix and matching small portions for lots of delicious tastes. Avatar Blue Potato Chips with Roast Garlic Aioli $8-150 grams Pandora's Mac+Blue $8-350 gram Blind Side Mini Southern TV Dinner for One Deep South Fried Drumstick, Sauteed Greens, Mashed Potato, F+H Famous Gravy and the tenderest Biscuit Ever $10 Crazy Heart Cowboy Chicken Chili with Hushpuppy Cornbread $8-400 grams Bad Blake Layered Antipasto/Bean Dip+Crostini $12-300 ml Hurt Locker Trip-line Spicy Popcorn $7-100 grams Mini Falafel Kit with Scratch Made Pitas $12-8 falafels District 9 Sherry+Orange Fried Aliens* *jumbo prawns $30/dozen UP Tuna Casserole for One Grumpy Old Man $9-350 grams Boy Scout Hand Pies - Blueberry or Rhubarb $3/pie

Valentines 2010 Is Here! Posted on: Tuesday, January 26, 2010 A Sensory Sampler of Valentine’s Passion. Engage all five senses as David Feys of Feys+Hobbs Catered Arts introduces romantic new ways to dazzle your partner. Victoria – On Wednesday, February 3rd from 5pm to 9pm at the Art Gallery of Greater Victoria (1040 Moss Street), local chef David Feys and florist Susan Ramsey will host free workshops on how to create an unforgettable Valentine’s Day. See how to prepare romantic menus, select and arrange extraordinary flowers, and choose from an array of sensual confections. Taste samples from three exquisite Valentine’s menus, including Sunday morning breakfast-in-bed, a tapas-style finger meal for casual sharing, and a more formal menu for romantic dining. Each meal will be prepared before your eyes by David Feys, with full instruction. Smell fresh blossoms artfully arranged by Susan Ramsey of Ramsey & Ramsey Flower Merchants. Each arrangement will be fully explained so you can create your own from a selection of local and exotic flowers. Touch rare essential oils and massage products that will pamper your partner and provide lasting pleasure. Hear how effortless it is to create a memorable Valentine’s Day your partner will never forget. A Sensory Sampler of Valentine’s Passion at the Art Gallery of Greater Victoria is a free event. Participants will have opportunities to select and order ingredients, flowers and products in advance, for delivery or pick up.

Stuffing 101 Posted on: Sunday, December 20, 2009 Dressing: 1. A sauce — usually cold — used to coat or top salads and some cold vegetable, fish and meat dishes. 2. A mixture used to stuff poultry, fish, meat and some vegetables. It can be cooked separately or in the food in which it is stuffed. Dressings (also called stuffings ) are usually well seasoned and based on bread crumbs or cubes — though rice, potatoes and other foods are also used. Stuffing Basics: Aromatics ~ such as celery, onion, mushroom, celery root, fennel bulb Bulk ~ such as bread, wild rice, cornbread Liquid ~ chicken or vegetable stock Fat ~ butter is best Herbs ~ savory hardy herbs such as sage, thyme, rosemary as they can tolerate longer cooking times Basic Stuffing Recipe: 1 loaf white bread 1 loaf whole wheat or multigrain bread ¾ lb unsalted butter, plus additional for the top ½ head celery, washed and diced 2 onions, peeled and thinly sliced 1 bay leaf 2 sprigs rosemary and thyme 1 tbs dried sage 1 tbs dried thyme 5 large eggs, lightly beaten 1 liter best chicken or turkey stock, or pure apple juice Sea salt and pepper 1. in a non-stick pan melt the butter and sweat your aromatics until onions smell sweet ~ this takes time and patience. After about 15 minutes add the dried herbs and fresh sprigs sea salt and pepper. Stir well and keep cooking until the celery is translucent 2. meanwhile tear your bread into chunks, leave on a tray to dry a bit (this can be done the night before) 3. pour the cooked onions/celery over the bread, mix well, add the stock and mix. 4. add the eggs and finish mixing. 5. fry a small bit in a sauté pan to check seasoning and texture. Adjust accordingly. 6. transfer to a baking dish that has been sprayed with non-stick spray or butter. Dot with butter. 7. you can prepare the stuffing to this stage the day before serving. Cover with plastic and foil and hold in the fridge. 8. Bake 325F covered for 35 minutes, uncover for an additional 15-20 minutes when you can baste the stuffing with turkey drippings. 9. If you have prepared the stuffing the day prior and it’s fridge cold, allow to come closer to room temperature before roasting

Turkey Roasting 101 Posted on: Sunday, December 20, 2009 Roasting a bird is not as an intimidating experience as many would have you think. It is a large “joint” of meat, as it would be called, in days gone by…... But, it’s just a big chicken…We roast chickens all the time…... But there are some tricks to help you with the process, and ease any anxious thoughts you might have. Let’s first talk about ‘food safety’ and your turkey. - Keep your bird in the fridge - If it is not in a ‘cryovac’ or closely wrapped pac (no air), leave the bag open. - Store it on the lowest shelf in your fridge on a tray to prevent any cross contamination of other items in your fridge - As part of bird preparations, wash your bird in a clean sink (yup, scrub your sink it once done and rinse her well before you put the bird in)….under cold running water. Now getting down to business: - Rinse inside the bird (most are female, so I’m going to call them ‘girls’ from her on)…let the water run through the cavity and out the neck. - Rest your girl, neck side down, on your drain board and let all the excess water dribble out and the skin dry for about 20 minutes. - Blot the outside of your girl with paper towel to remove water from her creases (remember your babes? No water in the creases…!) - Flip the wing tips under the ‘biceps’ and that will help keep all thing level and secure in the cooking process. - Transfer to a roasting pan. You can prepare the bird to this stage the night before, hold in the fridge in a pan, uncovered so the skin dries well. - Use the roasting pan as a work surface. - Turn your girl once again up on her neck end to expose her cavity. - Sprinkle the cavity with sea salt (a generous pinch), a few twists of black pepper, 3 celery stalks, 1 onions ¼’d, 1 carrot, peeled and chopped, a sprig of each rosemary, sage and thyme - Now lay her flat and slather her in soft, room temperature butter ~ no worries about the creases, the butter will find them. - Sprinkle with a generous pinch of coarse sea salt and pepper all over. - Now, as at the spa, there are times to just lay there are breathe; she needs time to settle in and come closer to room temperature. · There’s lots to do in the meantime….preheat your oven, scrub up, set the table, fluff the garland, or pour a fantastic cocktail for yourself (if after 11 a.m.!) · And now, stand back, look at her grace and poise….she will be roasted now. · It’s time to let her do her thing…. · The math is as follows: o 13 minutes per pound UNSTUFFED o Calculated on the purchase weight, not on the weight with aromatics in the cavity o Roast at 325F using a convection setting on your oven o Check the bird at ¾ of the cooking time as they cook quickly and your oven temperature may not be exactly 325. o Baste regularly with pan drippings. o Using a thermometer, check the internal temperature of the cooked turkey (in the thigh) should be no less than 170F. o Allow the bird to rest for a minimum of 30 minutes ~ it will continue to cook and the temperature should rise to 180F. o Carefully tip juices out of cavity for your gravy or adding to your stuffing as you transfer the bird to another pan to rest so you can make gravy in the roasting pan Timing tips:  Plan your bird to come out of the oven 1 hour prior to serving your meal  This will allow time to rest the bird, make gravy and bake the stuffing and reheat the other menu items.  Use casseroles that fit neatly in your oven ~ all rectangles for example, so you can fit two per shelf for maximum capacity  ‘flash’ the bird in the oven for 12 minutes just before you carve it to bring the temperature back up. Don’t:  Don’t stuff the bird ~ stuffed birds need to be in the oven for 17 minutes per pound resulting in dry and stringy breast meat!  Don’t tent with foil ~ it will create steam and you will loose your crispy skin  Don’t put a frozen bird in the oven  Don’t stuff the bird the night before and hold in the fridge. Stuff the bird just before it is roasted. Stuffing and bird should both be close to room temperature and then go into the oven immediately.

Holiday Boutique ~ Up and Running! Posted on: Sunday, December 6, 2009 Well, we've done it...finally a location on the 'right' side of the bridge! The Event Centre at Liquor Plus at 2915 Douglas Street has been transformed into a gourmet mecca of classic F+H delights and select products David and the team have carefully sourced items. Hope to see you over the holidays. Doug and Candece are waiting to take care of you...

2009 Annual Holiday Open House is Announced! Posted on: Wednesday, November 18, 2009 David is pleased to share that our Holiday Open House will be hosted this year at Liquor Plus on Douglas Street. We are taking over the Event Centre and setting up a F+H Holiday Boutique for the festive season. "This is a grand opportunity for both us and our customers!" says David Feys, President. "Easier access, lots of parking, no bridge to cross ~ makes loads of sense!". In addition to Holiday Fare; F+H will offer their gourmet frozen entrees, daily fresh foods. A terrific one stop shop for you. We look forward to seeing you there ~ 2915 Douglas Street. Hours: Open House: Nov 29th, 2009: 11 a.m. to 5 p.m. The Boutique will be open as follows: Dec 2-5 and 9-13: 10 a.m. to 7 p.m. Dec 16-24th: 10 a.m. to 7 p.m. *note, we will close early on Dec 9th and 10th due to prior space commitments.

Feys+Hobbs EcoStar Finalists! Posted on: Thursday, April 23, 2009 Feys+Hobbs submitted an entry to the EcoStar Awards organized by the CRD, and we are proud to have been recognized as a finalist in the category of "Environmental Innovation". Using local foods, composting, recycling, using biodiesel, cloth napkins, reusable china or compostable single use items and low energy lightbulbs come naturally to us. It's good business, and it's good for the environment, and it's the way we've always done it! Feys+Hobbs is your sustainable caterer!

Feys+Hobbs is first catering company in Victoria to be Ocean Wiseô! Posted on: Tuesday, March 3, 2009 We are excited to announce that we have had our menus and ingredients audited by the Vancouver Aquarium Ocean Wiseô program and have been approved as a partner. "It was fairly easy for us," says David Feys, President of Feys+Hobbs, "of 24 different seafoods we regularly offer, only four require change. We committed to remove rockfish immediately from our menus. The other items will be changed by working with our suppliers for alternative products. It furthers our commitment to be a sustainable and responsible community member." Watch for the Ocean Wiseô symbol our all our menus and proposals. Website: See other partners in the program.

Friday Fresh has arrived! Posted on: Wednesday, February 25, 2009 You asked us for more than our frozen entrees, and we've listened! Weekly themed menus scratch-made to make your weekend entertaining delicious and easy! Sign up for automatic updates on our Menus/Orders page... always something yummy and new!

Thomas Haas Chocolates for your sweetheart....now available Posted on: Thursday, February 12, 2009 Feys+Hobbs have an exclusive collection of Thomas Haas chocolates from North Vancouver. A 20 piece keepsake heart or a 12 piece box. All handmade, all delicious and unique combinations of fillings! Try 'em and you won't go back. For sale in-store only. Limited quantities... 12 pc $26.00 20 pc $46.00

International Food + Wine Event on February 7th Posted on: Wednesday, January 28, 2009 F+H are pleased to share with you that we are joining the festivities and tasting of foods and wines at the Cedar Hill Recreational Centre on February 7th from 7 to 9 pm. Tickets are $50 and proceeds are in support of the Saanich Volunteer Centre. For more information, or to reserve your ticket (of which there are less than 50 left) call 250-595-8008 ext. 21. We'll be sampling our delicious entrees and sharing some new information of things to look forward to from F+H this coming year. Book it now!

Preserves Receive Recognition! Posted on: Monday, December 15, 2008 We are tickled to have read this Sunday in the Victoria Times Colonist food writer Eric Akis rating our preserves are "some of the finest in Canada". WOW. Some of his mentioned preserves are limited editions so order yours today. The Triple Wildberry Port, Green Tomato Mincemeat and the Kickass Plum Chutney are made in extremely small runs. We will try to bump production next year! Order on line in our store, or hustle in today!

Feys+Hobbs is thrilled to announce our on-line store is 'open' for business! Posted on: Tuesday, November 11, 2008 This tool will allow you to review our menus ~ office catering, special occasion, Holiday and others, place an order, edit an order and review your order history. "Our on-line store is a great resource that allows our customers to plan their menus, see what we're cooking and what new things are available. Weíre all very excited and pleased," says David Feys. The launch of the on-line store coincides with a new POS system at Feys+Hobbs that will make your "in-store" experience more efficient. Website: Click here to view menus or sign up...

Feys+Hobbs Announces New Sous Chef Appointment... Posted on: Wednesday, October 8, 2008 President and Executive Chef David Feys is pleased to announce that Robert Cassels has been appointed Sous Chef. "Robert has worked most diligently and dedicatedly to attain this position" says Feys, "he understands my passion for great food, has developed an eye for artistic presentations, and is a good team leader and motivator of his co-workers." We look forward to Rob's continued successes with Feys+Hobbs.

Feys+Hobbs Launches New Website Posted on: Thursday, September 4, 2008 Feys+Hobbs launches a totally revamped web site with more information, more powerful on-line store and photos of our work. "I think we've nailed it!" says David Feys, President. "We've always been about 'the food' and now our web site reflects that." We invite you to explore the new site, pictures, sign on to the on-line store. Watch for regular updates to the Fresh Sheet and more.