When it comes to catering, style and content are inseparable, according to DeLish owner Lindsay Evans. Her three-year-old company specializes in of-the-moment dishes that are both beautifully presented and delicious. And she’s no dabbler: Evans studied nutrition and food at Ryerson University and is a food stylist, and though she caters afternoon teas, she also does 200-guest weddings and intimate cocktail and dinner parties. Specialties include such themed menus as the Audrey (elegant) and the Stella (fashionable), both incorporating food trends du jour (such as low carb or organic). Her current favourite hors d’oeuvre include carrot fritters with lime-yogurt dressing; arugula and seared scallop; Asian tuna ceviche on won ton spoons with wasabi aïoli and sea salt; and rosemary frites with lemon mayo. Tempting desserts include chocolate mini–pots de crème with pecan biscotti; pistachio-crusted tartlets with chocolate truffle filling; and miniature carrot cupcakes with citrus icing and candied lemon peel. Evans also offers private cooking lessons.