7 Days of Prepped Lunches, 8 Days of Dinners, or 7 Days of Lunches & Dinners at GTA Caterer Inc. (Up to 56% Off)

Toronto (GTA)

Value Discount You Save
C$160 51% C$81
Give as a Gift
Limited quantity available
1 bought

In a Nutshell

Experienced chefs prep lunches and dinners with sandwiches, sides such as pasta salads, and entrees such as grilled chicken and salmon

The Fine Print

Promotional value expires 90 days after purchase. Amount paid never expires. Valid only within 15 km. of zip code L4W 1R1. Limit 1 per person, may buy 1 additional as gift. Valid only for option purchased. Extra fee will apply outside of the service area. Appointment required. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose from Three Options

  • C$79 for a seven-day prepped lunch meal package (C$160 value)
  • C$89 for an eight-day prepped dinner meal package (C$200 value)
  • C$109 for a seven-day prepped lunch and dinner meal package (C$250 value)

Prepped lunches include:

  • Two sandwiches (cold cut or chicken breast)
  • Pasta salad or soup
  • Yogurt parfait or dessert

Prepped dinners include:

  • Grilled chicken or salmon
  • Starch of choice: potatoes, rice, or pasta
  • Veggie medley or one type of vegetable
  • Yogurt parfait and dessert

Broken Sauce: The Scourge of the Saucepan

Smooth sauces can be surprisingly difficult for the home chef to master. Learn why with Groupon’s look at why sauces break.

A perfect hollandaise sauce is buttery and silky, a perfect complement to eggs. But under the wrong working conditions, it can become a chunky, oily mess—a broken sauce, in a word. Basic sauces such as hollandaise, béarnaise, beurre blanc, and mayonnaise are all emulsions, which take some practice to master. They’re the result of carefully mixing two substances that aren’t naturally soluble with one another such as oil and water. Whether you’re able to unite these stubborn opposites determines whether your sauce winds up as the crowning condiment of a fancy brunch or the inspiration to invent eggs à la frozen pizza.

To come together at all, an emulsion-based sauce needs to be actively mixed, usually by shaking, whisking, or blending. This breaks up its fats into smaller particles that can be suspended uniformly throughout the other ingredients. The arrangement of these particles is unstable, though: if the mixture gets too hot, the proteins will coagulate, and a drop in temperature will cause the fat to clump together and solidify. Somewhere a little below 180 degrees lies the ideal emulsifying window.

Another mistake cooks make is to add fat into the mix too quickly, causing it to snobbishly cling together instead of breaking down and dispersing. On the flip side, overblending also can cause problems: it breaks the fat down into too many particles, with the end result being that they want to spring back together. Using a whisk instead of a mechanical blender usually can help prevent that from happening. But if your sauce still breaks despite your efforts, you always can do what the pros do: go out for breakfast.

Customer Reviews

The class can get warm since you are in a Kitchen. Dress appropriately :)
Lisa B. · August 31, 2015

By purchasing this deal you'll unlock points which can be spent on discounts and rewards. Every 5,000 points can be redeemed for $5 Off your next purchase.
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