You know we’re all about the catering here at EventSource! We absolutely love discovering all the latest seasonal food trends Toronto’s favourite caterers have in store for us. With wedding season upon us, and summer menus in full effect, what better time to reach out to top Toronto caterers to see what they’ll be serving up this season?
By the way, if you fancy yourself a real foodie, you’ll be thrilled to know that the best of the best are partnering together to create the city’s first-ever Toronto Catering Showcase – an entire day filled-to-the-brim with delicious, gourmet cuisine! It all goes down Sunday, October 16, 2016. We’ll keep you posted on the details!
Spiced Watermelon and Blackberry Salad
We are celebrating the summer with this Spiced Watermelon and Blackberry Salad! Flavoured with chili and lime kosher salt, this bright and colourful plate is accented with basil, mint puree, crumbled feta and mint-basil dust. It’s a cool and refreshing departure from your traditional wedding menu, and totally instagram-worthy. The blackberry gastrique and mint micro-green finish create an absolutely beautiful bouquet of summertime flavours; and it tastes just as good as it looks!
Executive Chef Karen O’Connor, Daniel et Daniel Catering & Events
Summer Corn and Avocado Salad
with Tequila Lime Grilled Shrimp & Mango-Jalapeno Vinaigrette
Mexican or Latin food is always trending! This dish incorporates local, seasonal, organic produce along with sustainable seafood and speaks to the light, fresh feel any salad or starter should have at a grand summer affair. It also incorporates elements of the grill which lends itself to notions of summer in the backyard, at the cottage, in nature or on a beautiful beach. It has vibrant colors and a spicy finish without being too overwhelming. It’s an eye catching dish with approachable summer elements such as corn, local heirloom tomatoes, and crisp cucumbers. The Latin influence comes into play through the use of homemade blue corn tortilla crisps, tequila-mango vinaigrette, and a touch of heat from the jalapeno chilies.
Chef Toben Kochman, Toben Food by Design
Hand-Rolled Maltagliati Pasta Dish
with Ontario Asparagus, English Peas, Ramps, Toasted Pine Nuts & Organic Local Ricotta
Our favourite summer dish this year is our Hand-Rolled Maltagliati Pasta Dish. This dish has a great rustic elegance and uses our finest ingredients! It’s great as an appetizer or a light main course!
David D’Aprile, 10tation Event Catering
Dry Asian Rubbed Petite Flat Iron Steak
with Cilantro, Ginger Shrimp Salsa, Star Anise, Miso Jus & Stuffed Chicken with Smoked Pancetta Risotto, Mint Basil Vodka and Tomato Coulis
Our favourite summer dish this year – Dry Asian Rubbed Petite Flat Iron Steak with Cilantro, Ginger Shrimp Salsa, Star Anise, Miso Jus & Stuffed Chicken with Smoked Pancetta Risotto, Mint Basil Vodka and Tomato Coulis. This vibrant summer dish is best suited for weddings, combining beauty with style for the ultimate dining experience.
President Cary Silber, Encore Catering
with White Chocolate-Lavender Espuma, Sweet Peas, and Pomme Souffle
Our favourite summer dish this year is our Seared Scallops with White Chocolate-Lavender Espuma, Sweet Peas, and Pomme Souffle. For food-savvy wedding couples and their guests, only the highest-quality seafood and meats will do. Using fresh ingredients, we love to create unique flavours like this dish. This wedding season favourite has the perfect combination of summer flavours.
Executive Chef Jay Suppiah, Presidential Gourmet
Pork Belly and Kimchi Canapé
This summer we have a couple of new dishes that are proving to be incredibly popular such as our Maple Glazed-Pork Belly and Kimchi Canapé pictured above. It’s a great combination of flavours that work well together, and as you can see, it’s unique in its presentation.
Joshua Hendin, Treeline Catering
Seasonal Tomato Dishes
For us, nothing quite beats a seasonal tomato dish in the warm summer months! At one of our weddings, we had the opportunity to cook using a the hearth of a wood-fired oven wherein we baked a sourdough bannock using red fife. We topped it off with St. Elizabeth Blue Cheese, Ms. Vickie’s Tomatoes from Prince Edward County, Tomato Jam and Pickled Red Onion. It’s a tangy bite of sweet, sour, and savory all rolled into one.
Chef Kevin Castonguay, ProvisionsTO
Fresh and full of bright citrus flavour, our Seafood Ceviche is the perfect summer wedding dish! It’s refreshing, light and healthy and adds a touch of elegance to any celebration!
Chef Tom Brodi, Oliver & Bonacini Events and Catering
Quinoa Corn Dumplings
with Thai Spiced Peppers, Zucchini, Onions, and Mushrooms in Lemongrass Coconut Broth
Our favourite summer dish this year is our Quinoa Corn Dumplings with Thai Spiced Peppers, Zucchini, Onions, and Mushrooms in Lemongrass Coconut Broth. This dish is vastly different from the traditional steak and potatoes or meat-based main course. We love this vegetarian option for our clients, it’s such a showstopper that screams ‘Summer’ on the plate.
Executive Chef Christopher Matthews, Eatertainment Special Events & Catering
Confit Chicken Supreme
There are so many fabulous alternatives to the standard ‘Meat and Two Veg’ wedding entrée (that so many have come to expect) that feature the very best of local produce, prepared simply. Our pick for the summer is our Confit Chicken Supreme. This is not the rubberized banquet hall chicken we’ve all had before. It’s cooked low & slow, and finished up in a smoking hot cast iron skillet to crisp up the skin. Included in the dish is Local Asparagus, Roasted Cauliflower, Sweetcorn, and Warm Toasted Quinoa with Beets. The chicken itself is topped with Heirloom Tomato & Cucumber Relish.
Executive Chef René Kramer, en Ville Event Design and Catering
Curried Cauliflower Bake
with Crispy Kale
When building a menu, we always try to look for items that are versatile and pop on the table. With its bright colours and fresh flavours, our Curried Cauliflower Bake with Crispy Kale has been by far our most popular item of the summer season. It satisfies vegans and omnivores alike, transitioning from daytime lunch to an evening soiree menu with ease.
Co-Owner Marie Fitrion, Urban Acorn
Chardonnay Marinated Supreme of Chicken
with Fresh Ontario Bell Pepper Chutney
As Ontario starts the summer growing season, at CaterTrendz we embrace all that we can get our hands on. One of our favorite summer main courses this year is a very simple dish: Chardonnay Marinated Supreme of Chicken with Fresh Ontario Bell Pepper Chutney. We love the sweet and tangy profiles that this dish provides. Paired with a nice Chardonnay, this vibrant dish offers an abundance of bold yet light flavors to please a summer palette.
Chef Walter Vaz, CaterTrendz Culinary Production
Family Style BBQ
Family Style BBQ has been one of our most popular catering styles for summer weddings this year. With a BBQ trailer in tow, it allows everyone to share, be communal, and try a little bit of everything! It’s more relaxed than traditional plated weddings and allows for a little more creativity when putting together a menu. Pictured above is our mixed BBQ served on butcher paper- something a little more rustic and cottage-y, while really evoking that outdoor summer feel.
Chef Matt Basile, Fidel Gastro
Crispy Polenta Cake
with Charred Grapes, Basil, and Octopus Escabeche
For the summer, we love lighter fare (much like the above dish) for weddings and all events in general. We want people to eat dinner and still have the energy to get up, dance, enjoy the warm summer nights, and socialize with friends. That, to us, is what weddings are all about – a celebration with friends and family brought together by two people. For this reason we focus on fresh produce, lighter proteins (such as seafood), and simple flavours. It’s the time when produce is flavourful and abundant, so why complicate things?
Chef Matthew Ravenscroft, Parts and Labour Catering & Events
Spit Roast Duck B ùn Station
Popular this year are our grilling stations where we take advantage of the beautiful summer weather and invite wedding guests to enjoy food fresh off the BBQ. Whether it’s a plated diner, family style, or cocktail reception with food stations, this one is always a hit!
Executive Chef Chris Brown, Victor Dries Curated Events
Transport your taste buds to Mexico with our authentic, made-to-order guacamole food station. The base of the dish begins with perfectly ripened avocados, fresh squeezed lime, garlic, salt and pepper, which are ground with a mortar and pestle. Guests can customize the rest by selecting from an array of ingredients including diced tomato, jalapeno, corn, red onion, strawberries, pomegranate, bacon, cotija cheese, toasted pumpkin seeds and hot sauce. After the custom guac is mixed, our Chef places it into a small bowl with a side of made-from-scratch-before-your-eyes tortilla chips. We absolutely love this popular summer wedding food station – and so do our Clients!
Fia Pagnello, Kiss the Cook Catering
House-Made Gelato Bar
It’s only natural that things are going to heat up on the dance floor, especially at a summer wedding, and we have the perfect treat for you to cool off with! Our favourite summer dish this year is our House-Made Gelato Bar. With so many flavours and toppings to choose from, your guests will thank you!
Chef Elio Zannoni and Catering Manager Nicole Sandow, Gusto 54 Catering