Kennedy Catering and Chef Services

Now Offering Weekly Prepared Meal Services

Catering

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

Reheating instructions included

  • September 28th - October 2nd
  • October 5th - October 9th
  • Pricing and Ordering Details

Monday - Double Stacked Fried Chicken Club
Buttermilk Fried Chicken on House Brioche with Chipotle Aioli, Avocado, Romaine and Heirloom Tomato, served with Root Vegetable Chips and Boston Bibb Salad with Shaved Celery, Carrot, Radish and Buttermilk Blue Cheese Dressing

Tuesday - Pan Seared Ontario Pork Tenderloin
with Red Onion and Bacon Marmalade, Sweet Potato Mash and Broccolini

Wednesday - Blackened BC Snapper
with Coconut Scented Rice and Peas, Mango-Jalapeno Salsa and Sautéed Rainbow Chard

Thursday - Roasted Chicken Supreme
with Ricotta, Cremini Mushroom and Spinach filling served with Pan Fried Polenta, Rapini with Preserved Garlic and Pan Jus

Friday - Braised Ontario Boneless Beef Short Ribs *
with Natural Reduction, Champs Mash and Roasted Brussels Sprouts with Bacon Lardons, Shallots and Thyme

*Premium Day Rate

Monday - Wild BC Albacore Tuna Nicoise *
with Fingerling Potatoes, Heirloom Tomato, Yellow Wax Beans, Upland Cress, Quail’s Eggs, Nicoise Olives and Red Wine Shallot Vinaigrette

Tuesday - Sheppard’s Pie
Tender Ontario Spring Lamb, Garlic Whipped Mashed Potatoes, Seasonal Vegetables and Lamb Jus

Wednesday - Panko Crusted Maryland Style Crab Cakes *
with Remoulade Sauce, Roasted Sweet Potato Medallions and Sweet Corn Salad with Cucumber, Pickled Red Onion and Fresh Herbs

Thursday - Braised Ontario Pork Back Ribs
with Poblano Chili BBQ sauce, Hush Puppies with Cajun Dipping Sauce and Tangy Brussels Sprouts Coleslaw with Whole Grain Mustard and Apple Cider Dressing

Friday - East Coast Lobster Roll *
on House Brioche with Lemon-Tarragon Aioli, Chef Kennedy’s Chips, Butter Lettuce Salad with Butternut Squash and Heirloom Carrot Ribbons, 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

 ORDERING DETAILS
(Order by 12pm prior to delivery day)

Please email your order request to chefmatthew@kennedycatering.com with the following details or USE REQUEST 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

 

A la Carte Menu

48 HOUR ORDER NOTICE REQUIRED

  • Salads
  • Sides
  • Proteins
  • Hors D'oeuvres

1 Litre - Serves Up To 4

Heirloom Tomato, Peach and Fior di Latte Salad with Fresh Basil, Extra Virgin Olive Oil, Vin Cotto and Cornish Sea Salt
$24+HST

Mediterranean Summer Salad with Sweet Peppers, Cucumber, Cherry Tomato, Macedonian Feta and Red Wine Shallot Vinaigrette
$22+HST

Organic Quinoa, Charred Corn, Sweet Pepper and Black Bean Salad with Fresh Herbs and Lemon Garlic Vinaigrette
$18+HST

Roasted Heirloom Beet, Shaved Fennel and Citrus Salad with Baby Arugula, Goat's Cheese and Red Wine Shallot Vinaigrette
$18+HST

New Potato Salad with Whole Grain Mustard, Citrus and Fresh Herbs
$18+HST

Classic Caesar Salad with Focaccia Croutons, Double Smoke Bacon and Parmigiano Reggiano with Creamy Old School Dressing
$18+HST

Serves Up To 4

Mac'N'Cheese with Gruyere, Aged Cheddar and Panko Gratin
$28+HST

French Green Beans with Shallots, Lemon and Chili
$20+HST

Garlic Whipped Mashed Potatoes 
$20+HST

Roasted Fingerling Potatoes with Herb and Garlic
$22+HST

Rapini with Garlic Confit
$20+HST

Escalivada - Charred Sweet Pepper, Tomato Zucchini and Eggplant dressed with Sherry Vinegar, Extra Virgin Olive Oil, Garlic and Parsley
$20+HST

Grilled Seasonal Vegetables with Basil Infused Olive Oil and Aged Balsamic
$22+HST

Crispy Smashed Duck Fat Potatoes
$22+HST

Serves up to 4

Chicken Caprese with Balsamic Roasted Cherry Tomatoes, Fior di Latte and Basil Pesto
$34+HST

Grilled Ontario Beef Flank Steak with Chimichurri
$38+HST

Grilled Atlantic Salmon with Mango-Jalapeno Salsa
$36+HST

Herb and Garlic Crusted Pork Tenderloin with Niagara Peach Chutney
$38+HST

Grilled Wild Argentinian Shrimp Skewers with Chermoula
$36+HST

By the dozen

Buttermilk Fried Chicken with Harissa Aioli on Cheddar Chive Biscuits
$45+HST

Panko Crusted Crab Cakes with Avocado Aioli
$45+HST

Grilled Ontario Chuck Sliders with Aged Cheddar, Chipotle Aioli and Caramelized Onions on Brioche Buns
$45+HST

Crispy Mushroom Arancini stuffed with Bocconini Cheese and served with Truffle Aioli
$39+HST

Grilled Jumbo Black Tiger Shrimp with Fresh Herbs and Garlic, served with Mango Chutney
$42+HST

Pizzaladiere - Caramelized Onions, Gruyere and Tomato in Butter Puff Pastry
$39+HST

Weddings

Special Events

Corporate

About

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!