Kennedy Catering and Chef Services

Now Offering Weekly Prepared Meal Services


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

  • October 13th - October 16th
  • October 19th - October 23th
  • October 26th - October 30th
  • Pricing and Ordering Details

Monday October 12
- Thanksgiving Monday -

Tuesday October 13 - Maple-Soy Glazed Atlantic Salmon
Panko Crusted Sushi Rice Cake, Sautéed Baby Bok Choy and Crisp Radish Slaw

*Wednesday October 14- Grilled Ontario Flank Steak
marinated with Jalapeno, Spanish Onion and Cilantro, Grilled Sweet Potatoes with Chipotle-Lime Crema and Tomato and Cucumber Salad with Black Bean, Avocado and Lime-Chili Vinaigrette

Thursday October 15 - Pan Seared Cornish Hen
with Ancient Grain and Cranberry Pilaf, Garlicky French Beans, Pan Sauce

*Friday October 16 - Roasted Sea Bass
with Tomato and Caramelized Onion Tartlet, Shaved Fennel and Baby Arugula Salad with Parmigiano Reggiano and Lemon Garlic Vinaigrette

*Premium Day Rate

*Monday October 19 - Grilled Wild Argentinian Shrimp
with Fingerling Potatoes, Heirloom Tomato, Yellow Wax Beans, Upland Cress, Quail’s Eggs, Nicoise Olives and Red Wine Shallot Vinaigrette

Tuesday October 20 - Moussaka
Layers of Fragrant Ontario Spring Lamb Ragout with Grilled Eggplant and Velvety Béchamel. served with Organic Green Salad with Lemon Garlic Vinaigrette

Wednesday October 21 - Blackened BC Snapper Tacos
with Spiced Black Beans, Coconut Rice, Sweet Peppers and Bermuda Onion, Mango-Jalapeno Salsa and Chili-Lime Crema

Thursday October 22 - Hot Smoked Ontario Bone-In Pork Chop
with Roasted Acorn Squash, Sweet Onion Braised Collards and Niagara Peach Chutney

*Friday October 23 - Steak “Frites” 
Grilled 6oz Ontario Beef Flat Iron Steak with Natural Reduction, Pomme Allumettes and Sautéed Sugar Snap Peas with Shitake Mushrooms and Garlic  

*Premium Day Rate

Monday October 26 - Pan Seared Local Trout Filet
with Panzanella Salad – Grilled Rosemary Focaccia, Cherry Tomatoes, Sweet Peppers, Cucumber and Pearl Bocconcini tossed with Torn Basil, Capers and Red Wine Shallot Vinaigrette and Basil Emulsion

Tuesday October 27 - Chicken Parmigiana
with Rustic Tomato Sauce, Mozzarella and Parmigiano Reggiano, served with Roasted Potatoes with Parmigiana, Garlic and Rosemary and Italian Green Salad with Balsamic Vinaigrette

*Wednesday October 28 - Butterflied Wild Argentinian Shrimp and Pan Seared Digby Scallops
with Leek Soubise, Roasted Fingerling Potatoes, Golden Beets, Purple Top Turnips and Frizzled Leeks

Thursday October 29 - Slow Roasted Bacon Wrapped Pork Loin
with Bourbon Glazed Pears, Herbed Fingerling Potatoes and Roasted Brussels Sprouts with Sweet Onions

*Friday October 23 - 72-hour Sous Vide Beef Cheeks
with Roasted Heirloom Carrots, Parsnip Puree, Natural Reduction and Gremolata

*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


A la Carte Menu


  • 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

27 Hour Sous Vide Ontario Beef Brisket 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!