CRAFT SERVICES

     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

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