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

  • March 1st - 5th
  • March 8th - 12th
  • March 15th - 19th
  • March 22nd - 26th
  • March 29th - April 2nd
  • Pricing and Ordering Details

Monday, March 1st - Grilled Atlantic Salmon 
with new potato salad, roasted asparagus and yogurt dill sauce

Tuesday, March 2nd - Roasted Ontario Turkey Breast
with brie, apple, leek and rosemary focaccia stuffing, roasted harvest vegetables, caramelized onion mash and cranberry jus

*Wednesday March 3rd - Grilled Wild Argentina Shrimp
with herb and garlic butter, organic brown jasmine rice pilaf, grilled vegetables and chermoula

Thursday March 4th - Herb Crusted Ontario Pork Tenderloin
with roasted butternut squash and black rice pilaf, fricassee of shitake, asparagus and snap peas and natural reduction

*Friday March 5th - Pan Seared Free-Run Cornish Game Hen
with dauphinoise potatoes, grilled asparagus and natural reduction

*Premium Day Rate

*Monday March 8th - Black Sesame Crusted BC Albacore Tuna Tataki
with pineapple and jicama salad, panko crusted sushi rice cakes and spicy Japanese mayo

Tuesday March 9th - Pan Seared Local Chicken Supreme
with natural reduction, roasted fingerling potatoes and organic green salad with roasted butternut squash, pomegranate, crumbled goat's cheese and red wine shallot vinaigrette

*Wednesday March 10th - Chef Kennedy's Hot Smoked Salmon
with potato galette, French green beans with lemon, shallot and chili, citrus-dill creme fraiche and pickled red onion

Thursday March 11th - Tacos Carne Asada
grilled  Ontario AAA flank steak, flour tortillas, Pico de Gallo, avocado, chipotle aioli, red cabbage coleslaw, rice and peas

*Friday March 12th - Grilled Semi-Boneless Quail
marinated with lemon, garlic and rosemary.  Served with herbed pearl couscous, garlicky rapini and pan jus

*Premium Day Rate

*Monday March 15th - Coriander Crusted Wild Atlantic Cod Loin
with roasted heirloom beets, sun chokes and new potatoes, leek soubise and frizzled leeks

Tuesday March 16th - Frenched Ontario Pork Chop
centre cut, bone-in pork chop with pommes Anna, garlicky wax beans and natural reduction

*Wednesday March 17th - East Coast Lobster Roll
Nova Scotia Lobster and lemon-tarragon aioli on house brioche with Chef Kennedy's chips and organic greens with lemon-garlic vinaigrette

Thursday March 18th - Coq au Vin
tender red wine braised chicken with mushrooms and pearl onions served with garlic whipped mashed potatoes and French green beans with garlic crouton

*Friday March 19th - Grilled Whole Orata
with lemon, fresh herbs and extra virgin olive oil, served with Lyonnaise potatoes and organic green salad with red wine shallot vinaigrette

*Premium Day Rate

*Monday March 22nd - BC Steelhead Trout
with basil emulsion and panzanella salad - grilled sourdough croutons, cherry tomatoes, sweet peppers, cucumbers and pearl bocconcini tossed with torn basil, capers and red wine shallot vinaigrette

Tuesday March 23rd - Ontario Spring Lamb Meatballs
stuffed with chevre and gently simmered in aromatic tomato sauce, over Moroccan couscous and tomato, cucumber and pickled onion salad and fresh herbs

Wednesday March 24th - Chef Kennedy's Buttermilk Fried Chicken
with champs mash, aged cheddar and chive biscuit, sweet onion collards and chipotle aioli

Thursday March 25th - Caramelized Onion, Fresh Fig and Blue Cheese Tart
with roasted fingerling potatoes, Italian green salad with julienned oven dried tomato, roasted Cipollini and Pecorino Crotonese with balsamic vinaigrette

*Friday March 26th - Sous Vide Spanish Octopus
with pan seared polenta, charred Catalan style vegetables and grilled lemon vinaigrette

*Premium Day Rate

Monday March 29th - 24 hour Sous Vide Ontario Pork Back Ribs
with guajillo chili BBQ sauce, mac and cheese with aged cheddar and Gruyère, jalapeno corn bread and killer coleslaw

Tuesday March 30th - Grilled Herb Marinated Local Chicken Breast
with tender green lentils, brunoise vegetables, Shirazi salad, pickled red onions and tahini-yogurt sauce

*Wednesday March 31st - Grilled 6oz New York Striploin Steak
with Fondant potatoes, snap peas with sweet pepper and red onion and hunter sauce

Thursday April 1st - Quiche Lorraine
buttery pastry filled with rich custard, double smoked bacon, caramelized onions and 3 year old cheddar, with roasted new potatoes with garlic and herbs and organic greens with lemon garlic vinaigrette

*Friday April 2nd - Bouillabaisse Marseille
pan seared red grouper, BC manilla clams and organic PEI mussels in a fragrant shellfish and saffron broth with new potatoes, grilled artichoke, sweet pepper, grilled baguette and basil rouille

*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

** Unavailable February 12th – 15th **

48 Hour Notice Required

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

1 Litre - Serves Up To 4

Golden Beet and Blood Orange Salad with Shaved Fennel, Baby Arugula, Crumbled Feta and Lemon Garlic Vinaigrette

Cinnamon Roasted Pear and Niagara Prosciutto with Local Greens, Oven Dried Tomatoes, Shaved Parmigiano, Vin Cotto and E.V.O.

Butter Lettuce Salad with Local Greenhouse Grown Strawberries, Watermelon Radish, Pecorino Crotonese and Truffle-Champagne Vinaigrette

Organic Quinoa and Roasted Squash Salad with Dried Cranberries and Figs, Fresh Herbs and Apple Cider Vinaigrette

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

Mediterranean Pasta Salad with Tomato, Cucumber, Red Onion, Kalamata Olives, Crumbled Feta and Red Wine Shallot Vinaigrette

Classic Caesar Salad with Romaine Hearts, Focaccia Croutons, Thick Cut 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 Garlic and Focaccia Crouton

Roasted Harvest Vegetables with Maple, Butter and Thyme

Garlic Whipped Mashed Potatoes 

Roasted Fingerling Potatoes with Fresh Herbs and Garlic

Rapini with Preserved Garlic and Lemon

Roasted Brussels Sprouts with Bacon Lardons, Sautéed Shallots and Thyme

Cauliflower Gratin - Tender Cauliflower Topped with Creamy Mornay Sauce and Panko Gratin 

 Potato Galette with Caramelized Onions, Gruyere and Thyme

Grilled Asparagus with Lemon and Garlic Confit

Crispy Smashed Duck Fat Potatoes

Coconut Rice - Scented Jasmine Rice with Lime Leaf and Chili

Serves up to 4

Chicken Marsala - Pan Seared Local Chicken Supreme with Sauteed Portabella Mushrooms in a Rich Marsala Wine Sauce

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

Miso Torched Atlantic Salmon with Citrus-Ginger Butter Sauce

Herb and Garlic Crusted Pork Tenderloin with Seasonal  Chutney

Grilled Ontario AAA Flat Iron Steak with Hunter Sauce

Bourbon Glazed Pork Back Ribs - Slow Cooked for 24 Hours

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

Pulled Beef Short Rib Empanadas with Chimichurri

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

Flourless Chocolate Cake with Berry Preserve
$8+HST (Per Slice)

Fig and Apple Crostata with Chantilly Cream
$8+HST (Per Piece)

Dutch Apple Tartlets with Bittersweet Caramel Sauce
$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!