When two of Toronto’s culinary queens, Wanda Beaver and Dinah Koo, joined forces in the summer of 2005, they opened a truly formidable shop. Koo, one of the city’s top caterers, cooks up the appetizers and mains, and Beaver, who made a name with her pies, is in charge of dessert. In the fridge, there’s a rainbow of artfully prepared salads and soups, including two of Koo’s favourites: wild mushroom soup and Tiger Lily hot and sour soup. Seafood is well represented: Dungeness crab cakes are served with a cilantro dipping sauce. Vegetarian options include Koo’s delicious vegetable pie. At the other end of the shop, Beaver’s desserts dominate, from lemon meringue pies to caramel pecan squares to no-fat raspberry angel food cakes.