THERE IS ANOTHER FEATHER TO PUT IN DANCAP
As Aubrey Dan launches Dancap Catering Inc. at the opening gala of The Drowsy Chaperone

Toronto, Ont. September 17th 2007. As they say – to get to the heart, you’ve got to go through the stomach.  Aubrey Dan, president of Dancap Productions Inc. and family man, knows the lifestyle benefits behind good food. It has always been very important for Dan to provide his family and employees with healthy yet delicious meals.  “Keeping the family around the dinner table and my employees in the lunchroom to communicate and socialize at mealtime is a wonderful way to ensure everyone stays happy and productive at home and at work,” says Dan.

When the Dancap Group underwent tremendous growth in 2006 and early 2007 Aubrey hired Executive Chef Kyle Hepburn to take on the challenge of providing new and exciting dishes for the ever-expanding Dancap team to enjoy daily. It became obvious to Dan that his theatre customers should be offered the same gastronomical pleasures as a pre or post theatre experience.  Dancap Catering Inc. thus came into fruition adding not only an enhanced level of luxury to the theatre but also addressing an untapped need for school groups, offering lunch to students who attend matinee performances. Educators who book school groups can take advantage of this complete turnkey solution, combining a healthy, affordable lunch and an educational theatre experience.

Dancap Catering is launching as a full service catering company on September 23rd, 2007, with the inaugural tasting at the gala opening of The Drowsy Chaperone. Bookings for Dancap Catering will commence January 2008.  Aside from the theatre, Dancap Catering offers all planning from menu creation, décor to service staff and event equipment for both corporate and private events.  “Results will surpass your expectations, while keeping within budget,” promises Dan, “our mission is to meet or exceed the catering needs of corporate and private clients by providing them with extraordinary eating experiences prepared by a highly talented culinary event team.”  To achieve such experiences Dancap Catering focuses on six critical company values: customer service, quality and consistency, creativity, adaptability, teamwork and accountability.  Dancap Catering is currently in the process of building a “state of the art” kitchen and tasting area, while assembling an amazing culinary team.

Executive Chef of Dancap Catering, Kyle Hepburn, is trained in classical French cuisine at the Pacific Institute of Culinary Arts in Vancouver BC by world-renowned chef Walter Messiah from Monaco and Chef Patrice Suhner from Paris.  Hepburn has a very diverse working experience from private clubs and hotels, to fine dining and catering.  Hepburn has worked for and learned from the likes of James Beard, nominated chef Jordan Wagman, and culinary gold medalist chef Michael Ewing.  Hepburn is highly creative and has a passion for food and a flare for blending cuisines, flavors, textures and visuals to make your event a personalized and special experience.

Working with Chef Kyle is executive Sous Chef, Jenny Hoseman.  Hoseman has been in training since the age of fourteen.  She became inspired by local and organic ingredients and experimenting with cuisines from around the world. This started her passion for food that has continued through ten years of professional culinary experiences.

for further press information and sample menus please contact

ASC Public Relations Inc. | 647 477 5909                     Dancap Catering | 416 509 1755 x 702
alexandra@asc-to.com | suzanne@asc-to.com                          karen@dancapproductions.com