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

Fully prepared in oven ready containers

Reheating instructions included

  • May 31st - June 4th
  • June 7th - 11th
  • June 14th - 18th
  • June 21st - 25th
  • June 28th - July 2nd
  • Pricing and Ordering Details

Monday May 31st - Pan Seared Atlantic Salmon
with roasted cherry tomato and confit garlic salsa, black rice pilaf and broccolini with charred red onion

Tuesday June 1st - Grilled Chicken and Halloumi Satay 
with tzatziki, Greek style rice, Mediterranean salad, herbed pita crisps

Wednesday June 2nd - Grilled Bone-In Centre Cut Ontario Pork Chop
with spiced pear chutney, grilled seasonal vegetables and roasted fingerling potatoes

*Thursday June 3rd - Beer Braised Ontario Angus Brisket
with French green beans, garlic whipped Yukon Gold mashed potatoes and crispy shallots

*Friday June 4th - East Coast Lobster Mac'N'Cheese
with organic green salad with fresh strawberries, watermelon radish and lemon garlic vinaigrette

*Premium Day Rate

Monday June 7th - Fish Tacos - Blackened BC Snapper
with chili-lime crema, pico de gallo, sautéed bermuda onion and pepper, scented jasmine rice, spiced black beans and grilled flour tortillas

Tuesday June 8th - Red Wine and Tomato Braised Veal Meatballs
with grilled asparagus and sweet peppers with balsamic reduction and roasted new potatoes with parmigiana

Wednesday June 9th - Korean Style Pork Back Ribs
Sous-vide, with kalbi marinade, napa and sweet pepper slaw with kimchi dressing and lime leaf and chili scented jasmine rice

*Thursday June 10th - Pan Seared Quebec Cornish Game Hen
with pan jus, yellow wax beans with shallots, lemon and chili and ancient grain pilaf

*Friday June 11th - Grilled Whole Branzino
with lemon, fresh herbs and olive oil. Served with asparagus, mushroom and brie tart and organic greens with red wine shallot vinaigrette

*Premium Day Rate

*Monday June 14th - Sesame Crusted Wild BC Albacore Tuna Tataki
with soy-yuzu vinaigrette, mushroom and water chestnut pot stickers, and sautéed gai lan with ginger and garlic

Tuesday June 15th - Grilled Ontario Pork Tenderloin
with grilled baby zucchini, fresh herbs and feta and Mediterranean pasta salad

Wednesday June 16th - Double Stacked Fried Chicken Club
buttermilk fried chicken with Kumato tomato, avocado, Boston bibb lettuce and chipotle aioli on house brioche, served with Chef Kennedy’s chips and organic green salad with lemon garlic vinaigrette

*Thursday June 17th - Grilled Ontario AAA Flat Iron Steak
with chimichurri, charred sweet peppers, zucchini and red onion and roasted fingerling potatoes with fresh herbs and garlic

*Friday June 18th - Coriander Crusted North Atlantic Cod Loin
baked in banana leaf with golden beets, leek hearts and coconut. Served with scented basmati rice

*Premium Day Rate

*Monday June 21st - Grilled BC Steelhead Trout Niçoise
with poached fingerling potatoes, sweet cherry tomatoes, French green beans, baby arugula, quails egg, Niçoise olives and red wine shallot vinaigrette

Tuesday June 22nd - Chicken Parmigiana
with orecchiette alla Putanesca and Italian green salad with balsamic vinaigrette

*Wednesday June 23rd - Grilled Jumbo Black Tiger Shrimp
with chili-garlic glaze, baby bok choy with preserved garlic and soba noodle salad with julienned vegetables and citrus-soy vinaigrette

Thursday June 24th - Ontario Spring Lamb Kofta
with labneh, herbed Moroccan couscous and fattoush salad

*Friday June 25th - Red Wine Braised Ontario AAA Beef Cheeks
with natural reduction, sautéed sugar snap peas and king oyster mushrooms and Yukon Gold mashed potatoes with caramelized onions

*Premium Day Rate

*Monday June 28st - Grilled Yukon Arctic Char
with Mediterranean salsa, Greek style potatoes and baby arugula and shaved fennelsalad with lemon garlic vinaigrette

Tuesday June 29th - Pan Seared Turkey Scaloppini
with lemon caper sauce, garlicky rapini and brown rice pilaf

*Wednesday June 30th - Grilled Black Tiger Shrimp and U-10 Calamari
with romesco sauce, caponata and panko crusted scallion risotto cake

Thursday July 1st - Happy Canada Day!
closed for the holiday

Friday July 2nd - Classic Veal Lasagna
with hearts of romaine Caesar salad, creamy old school dressing, shaved Parmigiano and garlic croutons

*Premium Day Rate

Weekly Rates

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

*Holiday Week - 1 person/$120+hst | 2 people/$224+hst | 4 people/$432+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 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

48 Hour Notice Required

Available Monday-Saturday
***unavailable June 17th - 21st***

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

Serves Up To 4

Golden Beet and Orange | $22
with shaved fennel, baby arugula, crumbled goat's cheese and lemon garlic vinaigrette

Local Tomato & Fior di Latte | $24
with marinated olives, preserved garlic, torn basil, baby arugula, E.V.O.O., Cornish sea salt and vin cotto

Butter Lettuce | $24
with strawberries, watermelon radish, Manchego Reserva and white balsamic vinaigrette

Du Puy Lentil| $18
with brunoised vegetables, pickled red onion and red wine shallot vinaigrette

Organic Quinoa | $18
with sweet peppers, charred corn and black beans with fresh herbs and lemon garlic vinaigrette

New Potato | $18
with whole grain mustard, citrus and fresh herbs

Mediterranean | $20
with tomato, cucumber, red onion, Kalamata olives, crumbled feta and red wine shallot vinaigrette

Soba Noodle | $18
with julienned vegetables, fresh herbs and soy-yuzu vinaigrette

Classic Caesar | $22
with romaine hearts, focaccia croutons, thick cut bacon and Parmigiano-Reggiano with creamy old school dressing

*plus applicable taxes

Serves Up To 4

Mac'N'Cheese | $28
with Gruyère, aged cheddar and panko gratin

Truffle Mac'N'Cheese | $32
with black truffle paste, aged cheddar and Gruyère and panko gratin

French Green Beans | $22
with sautéed shallots, lemon and chili

Grilled Asparagus | $24
with oven dried cherry tomatoes, shaved Parmigiano and balsamic reduction

Garlic Whipped Mashed Potatoes | $20
with Yukon gold potatoes and garlic

Roasted Fingerling Potatoes | $22
with fresh herbs and garlic

Rapini | $20
with lemon and preserved garlic

Roasted Brussels Sprouts | $20
with bacon lardons, sautéed shallots and thyme

Grilled Seasonal Vegetables | $22
with basil infused olive oil and aged balsamic

Potato Galette | $28
with caramelized onions, Gruyère and thyme

Charred Catalan Style Vegetables | $22
with Sherry vinegar, parsley and garlic

Roasted New Potatoes | $22
with Parmigiano-Reggiano

Duck Fat Potatoes | $22
smashed new potatoes with duck fat and thyme

Herbed Moroccan Couscous | $18
with fresh herbs, lemon and olive oil

Brown Rice Pilaf | $20
with brunoise vegetables and fresh herbs

Coconut Rice | $18
scented Jasmine rice with lime leaf and chili

*plus applicable taxes

Serves up to 4

Chicken Marsala | $44
local chicken supreme, rich Marsala wine sauce and portabella mushrooms

Grilled Herb & Garlic Chicken Satays | $40
with tzatziki

Ontario AAA Boneless Beef Short Ribs | $54
with natural reduction

Grilled Ontario AAA Flat Iron Steak | $52
with chimichurri

Classic Veal Meatballs | $42
Ontario milk fed veal with rustic tomato sauce and Parmigiano-Reggiano

Wild Argentinian Shrimp Skewers | $44
with chermoula

Miso Torched Atlantic Salmon | $48
with citrus-ginger butter sauce

Grilled Atlantic Salmon | $48
with salsa-verde

Grilled BC Steelhead Trout | $44
with mango-jalapeno salsa

Ontario Pork Back Ribs | $42
sous vide with guajillo and ancho chili BBQ sauce

Grilled Ontario Pork Chops| $42
Frenched, bone-in chops with spiced pear chutney

Roasted Eggplant & Chickpea Tagine | $30
with labneh

Grilled Halloumi & Vegetable Skewers | $30
with citrus-herb emulsion

*plus applicable taxes

By the dozen

Buttermilk Fried Chicken | $42
with harissa aioli on cheddar chive biscuits

Pulled Beef Short Rib Empanadas | $42
with chimichurri

Ontario AAA Strip Loin Sliders | $45
with caramelized onions, chipotle aioli and baby arugula on house brioche

East Coast Lobster Rolls | $45
with lemon-tarragon aioli on house brioche

Panko Crusted Crab Cakes | $45
with avocado aioli

Mushroom Arancini | $39
with truffle aioli

Roasted Vegetable Bruschetta | $39
in crispy filo cups with arugula pesto

Vegetable Cold Rolls | $39
with lime sweet chili sauce

Pissaladiere | $39
caramelized onions, Gruyère and tomato in butter puff pastry

*plus applicable taxes

Flourless Chocolate Cake | $9/slice
with berry preserve

Tiramisu | $26/serves up to 4
with mascarpone mousse and shaved dark chocolate

Molten Chocolate Cake | $36/serves 4
with dark chocolate ganache

Vanilla Bean Panna Cotta | $36/serves 4
with macerated strawberries and Scottish shortbread

Lemon Curd Tartlets | $21/half dozen
in sweet crust with seasonal fruit

Dutch Apple Tartlets | $21/half dozen
with bittersweet caramel sauce

Banana Beignets | $24/dozen
with dark chocolate ganache

*plus applicable taxes

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!