Wedding
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.
Prepared Meal Service
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June 29th - July 3rd
Monday – Roasted deboned Cornish Game Hen
stuffed with Wild Rice and Shitake Mushrooms. Served with Vichy Carrots, French Beans and Pan Sauce
Tuesday – Grilled Ontario Flank Steak
with Chimichurri, Roasted Sweet Potato Medallions and Broccolini with Fried Garlic
Wednesday – Grilled Shrimp and Calamari
with Chermoula (refreshing herb and citrus emulsion), Charred Peppers, Zucchini and Eggplant, Spanakokorizo (rice and spinach pilaf)
Thursday – Ontario Muscovy Duck Confit
with Crispy Duck Fat Potatoes and Organic Green Salad with Orange, Shaved Fennel and Beets, Pomegranate Vinaigrette
Friday – Pan Seared Wild Atlantic Cod Loin
with Lemon and Fresh Herb Emulsion, Ratatouille and Herbed New Potatoe
July 6th - July 10th
Monday – Grilled Boneless Quails
with Lemon and Rosemary, served with Herbed Israeli Pearl Couscous, Garlicky Rapini and Pan Jus
Tuesday – Braised Ontario Pork Back Ribs
with Guajillo Pepper Sauce, Sweet Jalapeno Corn Bread, Creamy Pasta Salad and Killer Coleslaw
Wednesday – Taglietelle Frutti di Mare
Littleneck Clams, Black Tiger Shrimp and Organic PEI Mussels in a Light Tomato Sauce packed with Fresh Herbs
Thursday – Grilled New York Steak
with Red Spring Wheat Pilaf and salad of Baby Arugula, Shaved Fennel, Washington Sweet Cherries, Crumbled Goats Cheese, Maple Roasted Pumpkin Seeds and Red Wine Shallot Vinaigrette
Friday – Grilled Atlantic Salmon Filet
with Salsa Verde, Quinoa Pilaf and Butter Lettuce Salad with Cherry Tomatoes, Cucumber, Julienned Carrot and Radish with Green Goddess Dressing
July 13th- July 17th
Monday Buttermilk Fried Chicken and Waffles with Harissa Aioli, Siracha Maple Syrup and Scallion, served with Organic Green Salad with Red Wine Shallot Vinaigrette
Tuesday
Grilled 6oz Flat Iron Steak with Natural Reduction, served with Red Creamer Potato and Scallion Mash, Sautéed Shitake Mushrooms and Snow Peas
Wednesday
Nova Scotian Lobster Roll with Lemon-Tarragon Aioli on House Brioche Bun, served with Chef Kennedy’s Chips and Summer Slaw
Thursday
Garlic and Herb crusted Ontario Pork Tenderloin with “Greek Style Potatoes”, Summer Vegetable, Feta and Herb Salad
Friday
Grilled Octopus with Patatas Bravas, Charred Padron Peppers, Zucchini and Eggplant and Grilled Lemon Vinaigrette
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 private instructor and teacher.
He is the Chef and Owner of Kennedy Catering.
Get in touch!
- chefmatthew@kennedycatering.com
- (416) 888 -6034
- 1433 Kingston Road, Scarborough, ON M1N 1R4