At Kennedy Catering, we draw our inspiration from the local landscape, using the best sustainable ingredients nature has to offer to create a delicious culinary experience. Serving the Greater Toronto Area for your weddings, receptions, birthdays, anniversary, special events, cocktail parties and more. We can customize your event from small intimate gathering to larger venue receptions. 

Prepared Meal Service

Freshly made meals

Fully prepared in oven ready containers

Reheating instructions included

  • January 4th - January 8th
  • January 11th - January 15th
  • January 18th - January 22nd
  • January 25th - January 29th
  • Pricing and Ordering Details

Monday January 4 - Pan Seared Atlantic Salmon Panzanella
with vine ripened tomato, fresh cucumber and sweet pepper with fior di latte, grilled sourdough, red wine shallot vinaigrette and basil emulsion

*Tuesday January 5 - Grilled Ontario Black Angus Flank Steak
with hunter sauce, roasted new potatoes with fresh herbs and garlic and sautéed snap peas with red onion and sweet peppers

*Wednesday January 6 - Zuppa di Pesce
pan seared red grouper, wild Argentinian shrimp and organic PEI mussels with grilled artichoke, roasted pepper and fingerling potato in aromatic shellfish broth, served with warmed baguette with garlic and herb butter

Thursday January 7 - Chicken Saltimbocca
with prosciutto, sage and fresh mozzarella, served with parmesan roasted red potatoes and salad of torn radicchio, endive and baby arugula with balsamic vinaigrette

*Friday January 8 - Bourbon Glazed Ontario Pork Back Ribs
with champs mash and roasted heirloom carrots with harissa, maple and thyme

*Premium Day Rate

*Monday January 11 - Grilled Black Tiger Shrimp
with pan seared polenta, caponata and rapini with garlic and chili

Tuesday January 12 - Grilled Marinated Chicken and Halloumi Kebabs
with herbed Moroccan couscous, Mediterranean summer salad, tzatziki and pita crisps

*Wednesday January 13 - BC Albacore Tuna Niçoise Salad
with fine green beans, cherry tomatoes, fingerling potatoes, baby arugula, Niçoise olives, red wine shallot vinaigrette and local duck egg

Thursday January 14 - Tomato and Red Wine Braised Veal Meatballs
with roasted potatoes with garlic and rosemary, peperonata and fresh ricotta

*Friday January 15 - Pan Seared Ontario Cornish Game Hen
with pearl couscous salad with roasted squash, pomegranate, baby spinach, Macedonian feta, red wine shallot vinaigrette and garlicky French green beans

*Premium Day Rate

*Monday January 18 - Miso Torched Atlantic Salmon 
with sautéed water chestnuts, edamame and shitake mushrooms, roasted sweet potato and charred jalapeno puree and citrus butter sauce

Tuesday January 19 - Herb and Garlic Crusted Ontario Pork Tenderloin
with cauliflower gratin, Brussels sprout and radicchio salad with apple cider and whole grain mustard vinaigrette, dried cranberries, crumbled goat’s cheese and maple glazed pumpkin seeds

*Wednesday January 20 - Pan Seared Yukon Arctic Char 
with leek soubise, roasted fingerling potatoes, beets, purple top turnips and frizzled leeks

Thursday January 21 - Chicken Marsala
with sautéed mushrooms in rich Marsala wine sauce, brown rice pilaf and grilled vegetables with balsamic reduction and basil infused olive oil

*Friday January 22 - Red Wine Braised Ontario Beef Cheeks
with parsnip and celeriac mash, Vichy carrots, crispy shallots and natural reduction

*Premium Day Rate

*Monday January 25 - Pan Seared BC Steelhead Trout
with panko crusted scallion risotto cake, charred Catalan style vegetables and citrus-herb emulsion

Tuesday January 26 - Slow Roasted Ontario Pork Shoulder
with sweet potato mash, roasted Brussels sprouts with bacon, shallots and thyme and spiced pear chutney

Wednesday January 27 - Blacked Fish Tacos 
wild BC snapper with spiced black beans, coconut rice, sautéed sweet peppers and onions, Pico de Gallo, chili-lime crema and grilled flour tortillas

*Thursday January 28 - Grilled Flat Iron Steak
with cinnamon roasted squash, parmesan sformata, French beans and garlic-herb compound butter

Friday January 29 - Double Stacked Fried Chicken Club
with heirloom tomato, avocado, Boston bibb lettuce and chipotle aioli on house brioche, served with Chef Kennedy’s chips and organic green salad with lemon garlic vinaigrette

*Premium Day Rate

Weekly Rates

1 Person/Week2 People/Week4 People/Week
$150+HST $280+HST $540+HST

Single Day/Weekend Rates

Starting from $30+HST/Dinner 
Premium from $35+HST/Dinner

Delivery Rates

$30+HST/Week (Toronto Area)
$15+HST/Day (Toronto Area)
GTA - Please Inquire

(Order by 12pm prior to delivery day)

Please email your order request to with the following details or CLICK HERE for contact form;

– Menu Item(s)

– Contact Name & Phone Number

– For Delivery: Full address and if required buzz #/concierge info

For Pick-Up: Details will be provided

*Invoice will be emailed, payments accepted via e-transfer

Delivery Schedule
Delivery will be dropped off at 6’ distance after doorbell/knocking

Monday 1pm-5pmMonday/Tuesday Meals
Wednesday 1pm-5pmWednesday/Thursday Meals
Friday 1pm-5pmFriday Meals


Monday - order by Sunday @12pm
Tuesday - order by Sunday @12pm
Wednesday - order by Tuesday @12pm
Thursday - order by Tuesday @12pm
Friday - order by Thursday @12pm

A la Carte Menu

*not available December 24th-26th, January 1*

  • Salads
  • Sides
  • Proteins
  • Hors D'oeuvres
  • Sweets

1 Litre - Serves Up To 4

Heirloom Tomato Salad with Fior di Latte, Marinated Olives, Garlic Confit and Baby Arugula.  Dressed with Extra Virgin Olive Oil, Vin Cotto and Cornish Sea Salt

Fall Harvest Salad with Local Greens, Roasted Squash, Pomegranate, Maple Glazed Pepitas and Crumbled Goat's Cheese with Red Wine Shallot Vinaigrette

Organic Quinoa Salad with Dried Fruits, Fresh Herbs and Apple Cider and Whole Grain Mustard Dressing

Roasted Heirloom Beet, Shaved Fennel and Citrus Salad with Baby Arugula, Macedonian Feta and Lemon-Garlic Vinaigrette

New Potato Salad with Whole Grain Mustard, Citrus and Fresh Herbs

Classic Caesar Salad with Romaine Hearts, Focaccia Croutons, Double Smoked Bacon and Parmigiano Reggiano with Creamy Old School Dressing

Serves Up To 4

Mac'N'Cheese with Gruyere, Aged Cheddar and Panko Gratin

French Green Beans with Shallots, Lemon and Chili

Roasted Harvest Vegetables with Maple, Butter and Thyme

Garlic Whipped Mashed Potatoes 

Roasted Fingerling Potatoes with Herb and Garlic

Rapini with Garlic Confit

Escalivada - Charred Sweet Pepper, Tomato Zucchini and Eggplant dressed with Sherry Vinegar, Extra Virgin Olive Oil, Garlic and Parsley

Roasted Brussels Sprouts with Bacon Lardons, Sautéed Shallots and Thyme

Crispy Smashed Duck Fat Potatoes

Coconut Rice - Scented Jasmine Rice with Lime Leaf and Chili

Serves up to 4

Pan Seared Local Chicken Supreme with Dijon-Tarragon Cream Sauce

36 Hour Sous Vide Ontario Boneless Beef Short Ribs with Sweet Onion Jus

Harissa and Brown Sugar Glazed Atlantic Salmon with Mango-Jalapeno Salsa

Herb and Garlic Crusted Pork Tenderloin with Seasonal  Chutney

Grilled Wild Argentinian Shrimp Skewers with Chermoula

Grilled Halloumi with Charred Catalan Style Vegetables and Citrus Herb Emulsion

Roasted Eggplant with Vegetable and Chickpea Tagine and Labneh

By the dozen

Buttermilk Fried Chicken with Harissa Aioli on Cheddar Chive Biscuits

Panko Crusted Crab Cakes with Avocado Aioli

Ontario AAA Strip Loin Sliders with Caramelized Onions, Chipotle Aioli and Baby Arugula on House Brioche Buns

Mushroom Arancini with Truffle Aioli

East Coast Lobster Rolls with Lemon-Tarragon Aioli on House Brioche Buns

Pissaladiere - Caramelized Onions, Gruyere and Tomato in Butter Puff Pastry

Lemon Curd Tartlets, sweet crust, seasonal fruits
$18+HST (Half Dozen)

Dutch Apple Tartlets with Bittersweet Caramel Sauce and Chantilly Cream
$18+HST (Half Dozen)

Banana Beignets with Dark Chocolate Ganache
$24+HST (1 Dozen)

Tiramisu with Mascarpone Mousse and Shaved Dark Chocolate
$24+HST (Serves up to 4)


Special Events



Chef Matthew Kennedy

After graduating with honours from the New England Culinary Institute, Chef Matthew Kennedy moved to France to work in some of the finest restaurants in Paris, Chambery and Val D’Isere. It was there that he learned and cultivated a true appreciation for local, seasonal cuisine in a sustainable environment, best described by the French term ‘Terroir’.

Upon his return to Toronto, Chef Matthew worked at and opened some of the city’s top restaurants including North 44, Bymark, Oro and Sequel. He was also a featured Chef on the hit Food Network show ‘The Heat’.

Today, he shares his passion and knowledge for simple, fresh food as a culinary instructor and teacher.

He is the Chef and Owner of Kennedy Catering.

Get in touch!