Buckler Aquatics' Red Cross certified swim instructors teach kids ages six months and up the ways of the water in three large, clean, heated pools. For their youngest charges, they use the Buckler Method, a style of teaching designed for babies.
The instructors assign all swimmers to classes based on ability, providing individualized instruction in a group setting. They focus on encouragement and simple technique corrections, allowing each swimmer to proceed at his or her own pace. Parents can observe all the pool fun through a one-way window adjacent to the pool, or join in the splashing during monthly free family swims.
PhotoBooth 2 Go’s trained attendants set up and operate shutter-happy booths at weddings, sporting events, large parties, or awareness gatherings for charitable events, with specific backdrops and props to complement the occasion. Booths arrive ready to snap unlimited photo strips of smiling faces adorned in provided goofy props and accessories, including hats, boas, and invisibility cloaks. After the festivities, hosts can relive them with a flash drive loaded with all of the event's images and a memory book with the guests' handwritten notes interspersed amid the pictures.
At Vert Catering, head chef Pedro Dos Santos leans on years of professional experience and a Mediterranean culinary mindset to create wholesome meals out of local and organic food sources. The take-out menu is offered Wednesday–Friday and changes daily, although you might find pork goulash, fried polenta cakes, beef pot pie, or maple barley salad (check Vert's Facebook page for updates).
Catering options are more predictable. Assorted danishes and scones, trays of organic fruit, and croissandwiches show up at corporate breakfasts. Luncheons come to life with vegetarian and vegan sandwiches, hot meals of shepherd's pie or roast chicken, and hors d'oeuvres of corn cakes and empanadas. Also a caterer to the environment, Vert donates untouched food to local hostels, composts organic waste, and powers its building with carbon-neutral cold fusion.
Some celebrations are too important for a few wine bottles and a cooler full of beer. That's where Canadian Bar Company comes in?their professional drink experts set up a full bar for party guests, complete with decor. With a combined 20 years in the industry, their know-how goes far beyond mixing cocktails and opening beer bottles with their minds, as they possess full alcohol-service liability insurance and offer consults to their clients for licensing and permits. The bartenders even provide a bit of entertainment?their cocktail-making shows are as educational as they are fun, as guests learn to make their own cocktails to enjoy both at the party and later at home.
The restaurants on Chef Jono’s resume reads like a dream list of any Toronto-area culinary artist. Starting his career at upscale Italian eateries in the ‘70s, he has since served as executive chef at Fenton’s, The Senator, Centro, La Raclette, and Left Bank Bistro, to name a few. In the ‘90s, he catered for the Ford/Saleen racing team and served as a private chef in France and Italy. After founding several culinary enterprises—including Sasha Bread—he calls upon all this experience today to prepare gourmet meals for clients in the comfort of their homes.
In Da Leonardo Bistro's kitchen, located in the heart of Little Italy, chefs use ingredients sourced from Toronto farms and organic producers to whip up fine Italian dishes. Based on time-honoured recipes, handmade dishes include pizzas with toppings such as mango and garlic shrimp as well as pastas tossed with clams and vodka-blush rosé sauce that’s always embarrassed to be seen out of its bottle. A wealth of salads, paninis, and classic desserts such as tiramisu rounds out the menu. In warmer months, patrons can enjoy their meals on the outdoor patio.