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

Monday – Grilled Ontario Pickerel Filet
with Braised Local Tomatoes, Sweet Onions and Black Olives, Roasted Fingerling Potatoes and Basil Emulsion

Tuesday – Slow Braised Ontario Pork Back Ribs 
with Guajillo Salsa Roja, Spanish Rice, Local Sweet Corn with Parsley-Garlic Butter and Summer Slaw

Wednesday – Pan Seared Chicken Supreme
with Charred Tomato and Sweet Pepper Salsa, Ancient Grain Pilaf and Sautéed Summer Squash with Sweet Onions

Thursday – Pan Seared 6oz Ontario New York Strip Loin
with Duck Fat Smashed Potatoes, Garlicky Green Beans and Espagnole Sauce

Friday – Grilled Atlantic Salmon Filet 
with New Potato Salad, Garlicky Runner Beans and Niagara Peach Salsa

Monday – Grilled Wild Argentinian Shrimp
with Salsa Verde and Panzanella Salad – Focaccia Croutons, Cherry Tomatoes, Sweet Peppers, Cucumber and Pearl Bocconcini Tossed with Torn Basil, Capers and Red Wine Shallot Vinaigrette

Tuesday – Piri Piri Ontario Pork Tenderloin 
with Chimichurri, Roasted Sweet Potatoes with Garlic, Paprika and Oregano, Sweet Corn, Sheppard Pepper and Wax Bean Succotash 

Wednesday – Sashimi Grade Wild BC Albacore Tuna Tataki
with Togarashi Crust, Crispy Sushi Rice Cakes, Spicy Japanese Aioli and Salad of Upland Watercress, Asian Ya Pear, Cherry-Belle Radish and Soy-Yuzu Vinaigrette 

Thursday – Roulade of Turkey
with Ontario Peach Chutney, Sweet Pepper and Leek Strata with Gruyere, Yellow Wax Beans with Lemon, Shallot and Chili

Friday – Dry Rubbed Ontario Flank Steak 
with Sautéed Summer Squash and Garlic, Grilled Sweet Potato, Chipotle-Lime Crema, Charred corn, Tomato and Fire Roasted Pepper Salsa

Monday – Organic PEI Mussels
in Coconut Curry with Scented Jasmine Rice, Garlic Naan and Spice Roasted Cauliflower

Tuesday – Roasted Cornish Game Hen 
with Honey, Lemon and Rosemary Glaze, Wild Rice Pilaf, Seasonal Vegetable Fricassee and Roasted Apricot Chutney

Wednesday – Panko Crusted Wild Caught Crab Cakes 
with Avocado Aioli, Pico di Gallo, Quinoa and Corn Pilaf, Baby Green Salad with Cherry Tomatoes, Cucumber and Shaved Carrot, Lemon Garlic Vinaigrette

Thursday – Grilled 6oz Ontario NY Strip Loin Steak
with Cauliflower Puree, Sautéed Shitake Mushrooms and Snap Peas and Natural Reduction

Friday – Lobster Mac’n’Cheese 
with Panko Gratin, Baby Gem Salad with Ontario Strawberries, Icicle Radish, Celery Hearts, Maple Glazed Pumpkin Seeds and Truffle-Champagne Vinaigrette

Weekly Pricing

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

Single Day/Weekend Rates

Starting from $30+HST/Dinner – Please Inquire


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

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

(Order by 12pm prior to delivery day)

Please email your order request to with the following details;

– 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

A la Carte Menu


  • 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

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

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

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

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

Classic Caesar Salad with Focaccia Croutons, Double Smoke 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

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

Grilled Seasonal Vegetables with Basil Infused Olive Oil and Aged Balsamic

Crispy Smashed Duck Fat Potatoes

Serves up to 4

Chicken Caprese with Balsamic Roasted Cherry Tomatoes, Fior di Latte and Basil Pesto

Grilled Ontario Beef Flank Steak with Chimichurri

Grilled Atlantic Salmon with Mango-Jalapeno Salsa

Herb and Garlic Crusted Pork Tenderloin with Niagara Peach Chutney

Grilled Wild Argentinian Shrimp Skewers with Chermoula

By the dozen

Buttermilk Fried Chicken with Harissa Aioli on Cheddar Chive Biscuits

Panko Crusted Crab Cakes with Avocado Aioli

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

Crispy Mushroom Arancini stuffed with Bocconini Cheese and served with Truffle Aioli

Grilled Jumbo Black Tiger Shrimp with Fresh Herbs and Garlic, served with Mango Chutney

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


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 private instructor and teacher.

He is the Chef and Owner of Kennedy Catering.

Get in touch!

  • (416) 888 -6034
  • 1433 Kingston Road, Scarborough, ON M1N 1R4
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