Cocktail parties, corporate galas and weddings (both grand and cozy) are all in a day’s work for this seasoned pro—unusual locales, such as a Muskoka island or country field, are a specialty. But Christine Bib also caters intimate events: at an autumn brunch, she served miniature croissants, freshly squeezed orange juice with champagne, grilled slices of smoked Mennonite sausage, warm brie soufflé with berry compote and moist fig muffins. At bigger events, lavish food stations are laden with diverse dishes, from surf and turf to Moroccan-style rice with lamb. Inspired by South Asian flavours, Bib recently served artichoke hearts in curried tempura, as well as Bombay chicken and bite-size mango pappadums. Presentation is a forte: appetizers sit on trays with fuchsia blossoms, giant chunks of chocolate are piled on a chocolate-only sweet table.