Fusion Farm Food Services Inc. is a leading “Craft” company in the Greater Montreal area. With our deep experience in the TV and film industry, we cater to cast and crew with creative and varied foods featuring carefully chosen and prepared ingredients.          


      Fusion Farm Food Services Inc. prides itself in never repeating the same snack on any given production, with the exception of breakfasts. We vary our menus depending on the season, temperature and difficulty of the shooting day (for example having simpler menus for days where the cast and crew must film in many locations, compared to buffet style meals when in studio).

          All our food is made from scratch… there are no heat and serve meals coming out of Fusion Farm trailers.  In the production kitchen we even make our own chicken and veal stocks, allowing our "Gluten Free" enthusiasts to be able to share in a larger majority of the snacks served.   


           A typical morning set-up includes fruit plates, fruit salads, fruit baskets, small fruit layered with vanilla yogurt and granola, meat plates, cheese plates, crostini's, freshly baked morning fruit bread and individual yogurts, along with the basics: granola bars, variety of dry cereals, oatmeal, toast bar with various spreads, espresso coffee machines, filter coffee, a large selection of teas and herbal teas, milk (regular, soya and almond), juices, water and soft drinks.

           In the afternoon we bring out our homemade and freshly-baked "world- famous cookies", fruit salads, vegetable plates, various types of nuts and candies as well as various desserts depending on the time available to the team. These foods accompany the basics.

Here are some examples of menus we have created for various contracts. 

Menu- Being Human 4- Final Week


Monday, December 2nd- Start Time 7am- 100 People


Breakfast- Egg in da Hole and Ciabatta Sandwiches


Lunch- Sausage, Vegetable and Cheese Submarines


Dinner- Penne with Pork, Spinach and Cherry Tomatoes


Tuesday, December 3rd- Start Time 7am- 100 People


Breakfast- Buttermilk Pancakes with Raspberries, Sausages and Veggie Omelet


Lunch- Udon Noodle Soup with Thinly Sliced Korean Beef and Asian Veggies


Dinner- Chicken and Noodle Casserole


Wednesday, December 4th- Start Time 7am- 100 People


Breakfast- Red Pepper Pucks with Bacon and Cheese


Lunch- Lobster Rolls


Dinner- Japanese Curry Meatball Stew with Rice


Thursday, December 5th- Start Time 7am- 100 People


Breakfast- “The Last Breakfast” (Jesus Style Big Truck Stop Breakfast)


Lunch- Warm Couscous Salad with Roasted Chicken and Pecans


Dinner- Shrimp and Mushrooms in Cream Sauce with Fried Polenta, Garnished with Fresh Tomato Cubes


Friday, December 6th- Start Time 7am- 100 People


Breakfast- Morning Wraps


Lunch- Mini Pizzas


Dinner- Filet Mignon with Parsnip Puree and Potato Wedges

Menu- Helix- Week 17


Monday, 18th of November- Call Time 7am- 100 People


Breakfast- Ham and cheese Crepes with Veggie Omelet and Mixed Sandwiches


Lunch- Cream of Carrot Soup Topped with Pulled Orange Beef


Dinner- Butter Chicken with Naan Bread


Tuesday, 19th of November- Call Time 7am- 100 People


Breakfast- Bagels with Egg,  Swiss Cheese and Ham


Lunch- Korean Pork Strips with Fried Mushrooms and Mozzarella Cheese in a Sesame Seed Bun


Dinner- Cheese Ravioli with Ground Beef, Red Wine Reduction and Olive Oil garnished with Parmesan


Wednesday, 20th of November- Call Time 7am- 100 People


Breakfast- Buttermilk Pancakes with Raspberries, Morning Sausages and Grilled Cheese


Lunch- Spicy Chicken, Tomato and Rice Soup, Garnished with Roasted Cubed Turnip


Dinner- Beef Strips and Vegetable Stir Fry on a Bed of Creamy Polenta


Thursday, 21st of November- Call Time 7am- 100 People


Breakfast- Big Breakfast ( Beans, French Toast, Omelet, Bacon and Fried Potatoes)


Lunch- Chicken Salad on Ciabatta


Dinner- Fried Gnocchi in Creamy Corn Sauce Garnished with Bacon and Green Onion


Friday, 22nd of November- Call Time 7am- 100 People


Breakfast- Western Wraps


Lunch- Ramen Soup with Kimchi and Candied Pork


Dinner- Chicken Breasts Wrapped in Prosciutto and Sage Served on Pilaf Rice

Menu- Brick Mansions- Week 5


Wednesday, May 29th- Call Time 7am- 120 People


Breakfast- Baguette with Sliced Ham, Egg and Cheese 

Lunch- Chevre Chaud Salads


Dinner- Beef Fried Rice


Thursday, May 30th- Call Time 7am- 165 People


Breakfast- Raspberry Buttermilk Pancakes with Sausages and Mixed Sandwiches


Lunch- Pulled Pork with Peaches on Baguette with Apple and Red Cabbage Coleslaw


Dinner- Chicken Stew with Dumplings


Friday, May 31st- Call Time 7am- 115 People


Breakfast- Egg in Da Hole with Bacon


Lunch- Soft Shell Tacos with Shrimp


Dinner- Chicken Drumsticks with Roasted Potato Wedges, Tossed with Feta


Saturday, June 1st- Call Time 7am- 115 People


Breakfast- Big Breakfast with Ham and French Toast


Lunch- Lebanese Chicken Pitas with Tzatziki


Dinner- Butter Vermicelli Topped with Ginger Beef and Bok Choy


Sunday, June 2nd- Call Time 7am- 115 People


Breakfast- Bagel Sandwiches with Bacon


Lunch- Nicoise Salads


Dinner- Merguez and Swiss Cheese Hoagies Served with Fresh Tomato Sauce